Difficulty Hard
Cook Time 1 hr+
Heat None
Components 4 components
A distinctive departure from traditional red BBQ, this creamy Alabama white sauce celebrates the legendary Big Bob Gibson tradition. Made with a mayo and horseradish base with apple cider vinegar and lemon brightness, it's topped with smoked Gouda, tangy vinegar coleslaw with crispy bacon, and dill pickles for a uniquely Southern experience.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz Boneless, skinless chicken breast1 cup Buttermilk1 Large egg1/2 cup All-purpose flour1/2 cup Potato starch1 tablespoon Chicken bouillon powder1/4 teaspoon Black pepper1/2 teaspoon Salt2-3 cups (enough for 350°F deep frying) Beef tallow or lard for fryingAlabama White BBQ Sauce 1/3 cup mayonnaise2 tablespoons apple cider vinegar1 tablespoon fresh lemon juice1/2 teaspoon black pepper1/4 teaspoon garlic powder1/4 teaspoon salt1 tablespoon prepared horseradishAlabama White BBQ Slaw 1/2 cup shredded green cabbage2 tablespoons shredded carrots2 tablespoons thinly sliced red onions1/4 cup diced red apples2 tablespoons sliced jalapeños2 tablespoons mayonnaise1 teaspoon apple cider vinegar1/2 teaspoon sugar1/4 teaspoon celery seedpinch saltpinch black pepperAlabama White BBQ Bacon Jam 4 strips thick-cut bacon, diced1/4 cup yellow onion, diced2 cloves garlic, minced1 tablespoon apple cider vinegar1 tablespoon brown sugar1/4 teaspoon black pepperpinch saltAlabama White BBQ Goat Cheese Spread 2 tablespoons cream cheese, softened1 ounce fresh goat cheese2 tablespoons roasted corn kernels1/4 teaspoon garlic powder1/4 teaspoon smoked paprikapinch saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Alabama White BBQ Slaw Alabama White BBQ Bacon Jam Alabama White BBQ Goat Cheese Spread (on bottom bun) Alabama White BBQ Sauce (on chicken) Smoked Gouda cheese slice Fried pickles Fried onion rings Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, paprika, garlic powder, onion powder, salt, and black pepper. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 In a bowl, combine mayonnaise, apple cider vinegar, and yellow mustard. 10 Whisk in prepared horseradish, garlic powder, paprika, and Worcestershire sauce. 11 Add fresh lemon juice and a pinch of salt and black pepper. 12 Whisk until smooth and well combined. 13 Let sit for 15 minutes to allow flavors to meld. Drizzle over the fried chicken before assembly. 14 In a large bowl, combine shredded cabbage, carrots, and celery. 15 In a small bowl, whisk together apple cider vinegar, fresh lemon juice, a touch of honey or sugar, and salt. 16 Pour the dressing over the vegetables and toss to coat evenly. 17 Season with black pepper. Refrigerate for at least 15 minutes before serving. 18 In a small saucepan, combine apple cider vinegar, mustard seeds, sugar, and salt. 19 Bring to a boil, then remove from heat. 20 Add thinly sliced red onions and sliced jalapeños to a jar. 21 Pour the hot pickling liquid over the vegetables. 22 Let cool to room temperature, then refrigerate for at least 30 minutes before serving. 23 In a small bowl, combine softened cream cheese with 1 tablespoon of the cooled Alabama white sauce. 24 Mix until smooth and well blended. 25 Spread on the bottom bun before assembling. 26 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 27 Spread White Sauce Cream Cheese Spread on the bottom bun. 28 Drizzle Alabama White BBQ Sauce over the chicken. 29 Place the white sauce-coated chicken on top. 30 Pile on White BBQ Slaw. 31 Add White BBQ Pickled Vegetables and fresh tomato slices. 32 Place the top bun and serve immediately.
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