Best 4 Chicken With Alabama White Bbq Sauce Fried Sage Recipes
Tantalize your taste buds with a culinary journey to the heart of Alabama, where smoky, tangy, and sweet flavors converge in perfect harmony. Alabama White BBQ Sauce, a unique creation born from the state's rich barbecue heritage, takes center stage in this delectable dish, coating tender, juicy chicken in a velvety embrace of creamy mayonnaise, tangy vinegar, and a hint of horseradish. Fried sage leaves, with their earthy aroma and crispy texture, add an extra layer of complexity and depth to this irresistible dish. Alongside the main event, you'll find a symphony of Southern-inspired sides, each a culinary gem in its own right. Creamy coleslaw, with its crisp cabbage and carrots bathed in a creamy, tangy dressing, offers a refreshing contrast to the richness of the chicken. Fried green tomatoes, a Southern classic, showcase the tangy tartness of unripe tomatoes enveloped in a golden-brown, crispy coating. And for a sweet ending to your meal, indulge in a slice of classic Southern chess pie, its velvety custard filling and buttery crust creating a harmonious balance of flavors.
Let's cook with our recipes!
GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: In a pot large enough to hold the chicken, combine the sugar, 1/4 cup salt and 2 cups cold water. Stir until the salt and sugar dissolve. Pour in the beer and add the garlic, bay leaves and peppercorns. Submerge the chicken in the brine. Cover and refrigerate at least 8 hours and up to overnight.
- For the Alabama white barbecue sauce: Meanwhile, whisk together the mayonnaise, vinegar, horseradish, sugar and Worcestershire in a medium bowl until smooth. Season with 1 teaspoon salt, hot sauce to taste and a liberal grinding of black pepper. Cover and refrigerate until you're ready to cook the chicken. (Can be made a day ahead, along with the chicken brine.)
- Prepare a grill for medium indirect grilling. Drain and rinse the chicken and pat very dry. Season the chicken lightly with salt and more liberally with black pepper. Brush lightly with vegetable oil.
- Brush the grill grates with vegetable oil and lay the chicken, bone-side down, on the indirect heat side of the grill. Cover and cook until the skin is golden and the chicken is about three-quarters cooked (130 to 135 degrees F on an instant read thermometer), 20 to 25 minutes. Flip the chicken pieces so they are skin-side down and continue indirect grilling until the chicken is cooked through and reads 165 degrees F on an instant-read thermometer, about 15 minutes more.
- Brush the chicken all over with some of the Alabama white barbecue sauce and move the chicken, skin-side down, to the direct heat side of the grill. Grill just until the skin crisps, about 3 minutes, moving as necessary to keep it from burning. Let rest for 5 minutes before serving.
- Serve the remaining Alabama white sauce on the side for dipping.
CHICKEN WITH ALABAMA WHITE BBQ SAUCE & FRIED SAGE
I didn't think I would like this sauce but it is really tasty. The fried sage amps up the flavor of this delicious chicken.
Provided by barbara lentz
Categories Chicken
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven 350 degrees. Line a baking sheet with foil. Lay out the chicken thighs in a single layer. Season with salt.
- 2. Mix the ingredients for the Alabama white BBQ sauce together until smooth. Brush both sides of chicken with sauce.
- 3. Bake the chicken for 25 to 30 minutes until done brushing with sauce. Can grill chicken also.
- 4. While chicken is baking. Place the oil in a saucepan and get it hot. Place the sage leaves in the hot oil swirl and immediately remove with slotted spoon to paper towel to drain. If the oil is hot they won't take long to cook and they can be easily burned.
- 5. Garnish the cooked chicken with the fried sage and serve.
ALABAMA-STYLE WHITE BARBECUE SAUCE
This incredibly easy-to-make Alabama white barbecue sauce was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. Don't let this mixture's appearance stop you from trying what is a devastatingly delicious marinade, basting sauce, and serving sauce.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 4.7 g, Cholesterol 27.9 mg, Fat 58.4 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 8.7 g, Sodium 788.5 mg, Sugar 1.8 g
GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
- Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
- Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
- Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
- Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.
Tips:
- Choosing the Right Chicken: Select high-quality, organic, or free-range chicken for the best flavor and texture.
- Buttermilk Marinating: Marinate the chicken in buttermilk overnight or for at least several hours. This tenderizes the chicken and adds a tangy flavor.
- Frying the Chicken: Use a deep fryer or a large pot with high sides for frying the chicken. Maintain the oil temperature between 350°F and 375°F to ensure evenly cooked chicken.
- Making the Alabama White BBQ Sauce: Simmer all the sauce ingredients in a saucepan until thickened. Taste and adjust seasonings as desired. The sauce should have a creamy, tangy, and slightly spicy flavor.
- Frying the Sage: Heat a small amount of oil in a skillet and fry the sage leaves until crispy. This adds a delightful aroma and flavor to the dish.
- Serving: Serve the fried chicken with Alabama white BBQ sauce, fried sage, and your favorite sides such as coleslaw, cornbread, or mashed potatoes.
Conclusion:
This recipe brings together the flavors of Southern cooking and combines them into a delicious and satisfying dish. The buttermilk marinade and the Alabama white BBQ sauce work together to create a tender, juicy, and flavorful chicken. The crispy sage adds a unique touch that elevates the dish to a new level. Whether you're serving it for a special occasion or a casual family meal, this chicken with Alabama white BBQ sauce and fried sage is sure to impress your taste buds and leave you wanting more.
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