Alabama White Sauce BBQ Chicken Sandwich
Rated 5.0 stars by 1 users
Food:
Poultry
Serves:
2 sandwiches
Prep Time:
15 min
Cook Time:
55 min
The Alabama White Sauce BBQ Chicken Sandwich is a bbq chicken sandwich you need to add to your recipe book. Smoked and grilled skin-on chicken thighs, topped with onion rings and Alabama white sauce is an absolute home run. Juicy, smoky meat, fire roasted skin for a little bit of crisp and texture, plus a delicious homemade Alabama bbq sauce, crunchy onion rings and fresh lettuce and tomato for good measure, this might be the best chicken sandwich you've ever had.
By:Chef Matt Basile
Ingredients
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4 bone-in, skin on chicken thighs
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2 tbsp mayo
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1 tbsp salt
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1 tbsp garlic powder
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1 tsp chili powder
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3-4 cloves garlic
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2-3 tbsp spicy white horseradish
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¼ cup apple cider vinegar
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½ tsp Worcestershire sauce
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1 tbsp yellow mustard
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1 tbsp Sriracha
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3-4 tbsp honey
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½ cup mayo
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½ tsp black pepper
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½ onion
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1-2 cups all-purpose four
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1-2 tbsp corn starch
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1-2 tbsp salt & pepper
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3 eggs
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100ml club soda
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Canola oil for frying
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2 brioche buns
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1 tomato
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Butter leaf lettuce
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Bread and butter pickles
Alabama white sauce
Onion rings
To build
Instructions
Set smoker to 275F.
Trim the fat and remove the bone from the chicken thighs. Drizzle with a thin layer of mayo on both sides and spread until coated. Season both sides with salt, garlic powder and chili powder. Place in the smoker for 45 minutes.
To make the Alabama white sauce, grate in the garlic to a bowl. Add the horseradish and pour in the apple cider vinegar slowly, mixing as you go. Add the Worcestershire sauce and yellow mustard, Sriracha and mix. Add in the honey and mix. Add in the mayo and mix. Season with black pepper and mix. Set aside.
In a bowl add the all-purpose flour, corn starch and salt and pepper, mix. In another bowl, crack in the eggs and add the soda water, beat together.
Add a cast iron pan to the elevated grill rack and add in the canola oil, allow to heat up.
Cut two thick rounds of the onion and separate the individual rings from each other. Toss in the egg and then in the flour mixture. Shake off any excess flour and add back to the egg and then back into the flour for a second coat.
Add the onion rings to the hot oil and allow to fry until golden brown, about 12 minutes, turning over at least once. Remove from the oil once done to a paper towel line plate.
Thinly slice the tomato.
Remove the chicken from the smoker and sear on the elevated grill rack for about 6-8 minutes, flipping about every minute or so.
Toast the buns on the flattop.
To build, plate 2-3 leaves of lettuce on the bottom bun and then 2-3 slices of tomato on top. Add two chicken thighs and drizzle with the Alabama white sauce. Top with sliced pickles and 2-3 onion rings. Close the top and dig in.