Alabama-style chicken sandwiches with white sauce from Saveur Magazine, Jun/Jul 2011 (#139): The BBQ Issue/BBQ Nation (page 96)

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Notes about this recipe

  • babyfork on September 02, 2019

    Almost 8 years later and this is still one of my easy favorites. Nowadays I usually spatchcock two or three 4lb chickens, rub them with mayonnaise and whatever poultry rub I happen to have. Then I shred the meat while still warm. The Alabama white sauce is what makes this so good!

  • babyfork on May 24, 2018

    2011- I recently bought an electric smoker and decided to try this recipe for a large backyard BBQ party yesterday. I smoked 10 large bone-in breasts and six legs. I didn't use the recipe's rub since I had extra rub from making pulled pork and used that up. But I did baste with the white sauce and then removed the skin and shredded the chicken. Served the white sauce on the side and it was the surprise hit of the party! Every shred of chicken was gone. I put out white hamburger buns along with pickle chips, jalapenos, and chow chow relish and guests made their own sandwiches. I will definitely be making this again. Delicious!

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