Best 3 Vinegar Chicken With Alabama White Sauce Recipes

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Are you looking for a tantalizing culinary adventure that blends the tangy flavors of vinegar with the creamy richness of Alabama white sauce? Look no further than this comprehensive guide to crafting the perfect vinegar chicken with Alabama white sauce. We've gathered a collection of mouthwatering recipes that will take your taste buds on a journey, leaving you craving more. With step-by-step instructions and expert tips, this article will empower you to create a dish that will impress even the most discerning palate. Get ready to embark on a culinary journey that showcases the harmonious fusion of tangy and creamy flavors in vinegar chicken with Alabama white sauce.

Here are our top 3 tried and tested recipes!

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE



Grilled Chicken with Alabama White BBQ Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 cup sugar
3/4 cup kosher salt
One 5-pound chicken, quartered
2 tablespoons cornstarch
1 tablespoon vegetable oil
Alabama White BBQ Sauce, recipe follows
1 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
Salt

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.

GRILLED CHICKEN WITH ALABAMA WHITE BARBECUE SAUCE



Grilled Chicken with Alabama White Barbecue Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 9h15m

Yield 6 servings

Number Of Ingredients 16

1/4 cup sugar
Kosher salt and freshly ground black pepper
Two 12-ounce bottles amber beer, chilled
1 head garlic, split crosswise
2 fresh bay leaves
2 teaspoons whole black peppercorns
Two 4-pound chickens, cut into 8 pieces each
Vegetable oil, for brushing
1 cup mayonnaise
1/4 cup white wine vinegar
2 tablespoons drained prepared horseradish
2 teaspoons sugar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco, for seasoning

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.

VINEGAR CHICKEN WITH ALABAMA WHITE SAUCE



Vinegar Chicken with Alabama White Sauce image

Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished with a vinegary sauce is mouthwatering, addictively tangy, and wonderful.

Provided by Amber Wilson

Categories     HarperCollins     HarperCollins     Chicken     Vinegar     Mayonnaise     Pepper     Dinner

Yield 4 servings

Number Of Ingredients 14

For the vinegar chicken:
2 cups distilled white vinegar
1 cup sunflower oil, plus more for frying
1/4 cup kosher salt
1 teaspoon cayenne pepper
10 dashes of Tabasco chipotle pepper sauce
1 tablespoon smoked sweet paprika
1 tablespoon freshly ground black pepper
4 garlic cloves, peeled
1 whole chicken (3 1/2 to 4 pounds), cut into 4 pieces (2 whole breasts and 2 whole legs)
For the Alabama White Sauce:
1/2 cup mayonnaise
1/4 cup distilled white vinegar
1 teaspoon freshly ground black pepper

Steps:

  • Make the vinegar chicken:
  • In a blender, combine the vinegar, 1 cup of the oil, salt, cayenne, chipotle pepper sauce, smoked paprika, black pepper, and garlic and blend until smooth. (Alternatively, you can use an immersion blender to blend the marinade.) Pour the marinade into a gallon-size plastic bag and toss in the chicken pieces. Marinate the chicken in the fridge for 12 hours.
  • Preheat the oven to 425°F.
  • Remove the chicken pieces from the marinade and pat them dry with paper towels.
  • Pour 1/4 inch of oil into a large ovenproof skillet and heat over medium-high heat. Once the oil is hot, arrange the chicken in the skillet, skin side down. The chicken should fit snugly in one layer. Loosely place a square of parchment on top of the chicken and weight the chicken down with a medium ovenproof skillet or heavy pot. Allow the chicken to cook under the weight of the skillet undisturbed for 20 minutes.
  • Take the skillet off the heat and carefully (it will be hot!) remove the top skillet (or heavy pot, if using). Flip the chicken, transfer the skillet to the oven, and roast until thethickest part of the thigh registers 165°F, 25 to 30 minutes.
  • Make the Alabama white sauce:
  • In a glass measuring cup, whisk together the mayonnaise, vinegar, and pepper. The white sauce should be thin and runny. Cover and refrigerate until ready to use. You can keep any leftover sauce in the fridge for one week.
  • Let the roasted chicken rest for 5 minutes. Arrange it on a platter. Spoon the sauce over the chicken and serve.

Tips:

  • To make the chicken extra crispy, fry it in batches and make sure the oil is hot enough before adding the chicken. This will help prevent the chicken from sticking to the pan and will result in a golden brown, crispy crust.
  • If you don't have any buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • The Alabama white sauce is very versatile and can be used on other dishes besides chicken. Try it on pork chops, fish, or even vegetables.
  • If you want a thicker sauce, you can add more flour or cornstarch to the roux. Just be sure to cook it over low heat until the sauce has thickened to your desired consistency.
  • Serve the chicken and sauce over mashed potatoes, rice, or your favorite side dish.

Conclusion:

Vinegar chicken with Alabama white sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy and flavorful, while the sauce is creamy and tangy. This dish is sure to be a hit with your family and friends.

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