Save This Southern-style sandwich features tender grilled chicken seasoned with smoked paprika and aromatic spices, then chopped and coated in Alabama's signature white BBQ sauce. The creamy, tangy mayonnaise-based sauce gets its kick from horseradish, Dijon mustard, and cayenne pepper, perfectly balancing the smoky chicken.
Piled onto toasted buns and topped with a quick vinegar-based cabbage slaw, each bite delivers crunch, creaminess, and bold flavors. Ready in just over an hour with simple prep and easy grilling, this makes an ideal weeknight dinner or weekend gathering meal.
The first time I saw white barbecue sauce, I honestly thought someone had made a mistake. Growing up, BBQ sauce was always that dark red, smoky, sweet stuff in bottles. But then my cousin from Birmingham brought over a tub of this creamy, tangy concoction and changed my entire worldview about what barbecue could be.
Last summer, I made these sandwiches for a backyard gathering and watched them disappear in minutes. My neighbor kept asking what restaurant Id ordered from, and when I told him Id made everything myself, he demanded the recipe right there at the picnic table. Now its the most requested dish at every cookout.
Ingredients
- Chicken breasts: Boneless, skinless chicken works beautifully here, though thighs bring extra juiciness if you dont mind a bit more trimming work
- Smoked paprika: This is what gives the chicken that subtle smoked flavor even if youre cooking in the oven
- Mayonnaise: The base of Alabama white sauce, so use a good quality brand you actually enjoy eating plain
- Apple cider vinegar: Provides that essential tang that balances the creamy mayonnaise perfectly
- Prepared horseradish: Dont skip this, it adds a gentle heat that sneaks up on you
- Shredded cabbage: Fresh slaw adds the crunch that makes these sandwiches sing
- Toasted buns: Really important to toast them well so they dont get soggy from all that delicious sauce
Instructions
- Preheat and prep the chicken:
- Get your grill or oven to 400°F and pat the chicken completely dry with paper towels for better seasoning adhesion
- Season the chicken:
- Rub the chicken with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper, pressing gently to help it stick
- Cook the chicken:
- Grill for 6 to 8 minutes per side or roast for 20 to 25 minutes until it reaches 165°F internally, then let it rest for 5 minutes so the juices redistribute
- Make the white sauce:
- Whisk together the mayonnaise, apple cider vinegar, lemon juice, horseradish, Dijon mustard, sugar, garlic powder, black pepper, and cayenne until completely smooth
- Prepare the slaw:
- Toss shredded cabbage with mayonnaise, apple cider vinegar, salt, and pepper in a separate bowl until evenly coated
- Chop and sauce the chicken:
- Cut the rested chicken into bite sized pieces and toss with half of the Alabama white sauce until every piece is coated
- Assemble the sandwiches:
- Pile the sauced chicken onto toasted buns, top generously with slaw, drizzle with extra sauce if desired, and add pickles for that final tangy crunch
Save These sandwiches have become my go to for feeding a crowd because they are so forgiving. I once accidentally doubled the cayenne in the sauce and my spice averse brother still went back for seconds. That is when you know a recipe is truly special.
Make It Your Own
Swap in chicken thighs if you want more fat and flavor. The dark meat stays incredibly juicy and holds up beautifully to the bold white sauce. Just adjust cooking time slightly as thighs may need a few more minutes.
Serving Suggestions
Nothing pairs quite like an ice cold sweet tea or a light lager to cut through the richness. I have also served these alongside potato salad or corn on the cob for a full Southern spread that feels like summer on a plate.
Make Ahead Magic
The white sauce keeps for up to a week in the refrigerator and actually develops more flavor over time. You can also shred the cabbage and prep the dry rub a day ahead, keeping everything in separate containers until you are ready to cook.
- Toast the buns right before serving so they stay crisp
- Keep extra sauce on the table for people who love that extra tang
- Have plenty of napkins ready because these get wonderfully messy
Save There is something so satisfying about introducing people to a completely new way of enjoying barbecue. Once you go white sauce, it is hard to go back.
Recipe FAQs
- → What makes Alabama white BBQ sauce different?
-
Alabama white BBQ sauce is a mayonnaise-based sauce unlike traditional red tomato-based BBQ sauces. It features apple cider vinegar, lemon juice, horseradish, and Dijon mustard for a creamy, tangy flavor with gentle heat from cayenne pepper.
- → Can I use chicken thighs instead of breasts?
-
Absolutely. Boneless chicken thighs work beautifully and add extra juiciness to the sandwich. Just adjust cooking time slightly to ensure thighs reach 165°F internally.
- → How do I make the slaw extra crispy?
-
Use fresh, cold cabbage and dress it just before assembling to maintain crunch. You can also salt the shredded cabbage briefly, then squeeze out excess moisture before mixing with the dressing.
- → What sides pair well with this sandwich?
-
Sweet tea, light lager, or crisp white wine complement the tangy flavors beautifully. Serve with potato salad, baked beans, or corn on the cob for a complete Southern meal.
- → Can I make the sauce ahead of time?
-
Yes. Prepare the Alabama white BBQ sauce up to 3 days in advance and store refrigerated. The flavors meld and improve over time. Bring to room temperature before tossing with the chicken.
- → Is this sandwich gluten-free?
-
As written, the sandwich contains gluten from the buns. Make it gluten-free by using gluten-free buns. The chicken, sauce, and slaw are naturally gluten-free.
