ALABAMA CHICKEN SANDWICH
Steps:
- Butter and toast the burger bun. Pile on the chicken, cole slaw, sauce and pickles and enjoy!
- Preheat the oven to 350 degrees F.
- Place salt, pepper, cayenne, paprika, garlic powder and onion powder in a bowl and whisk until incorporated. Sprinkle over chicken and rub evenly (save remainder of the rub for another use).
- Put chicken in pan with a lid and roast, covered, until it reaches an internal temperature of 165 degrees F, about 1 hour and 15 minutes.
- Let chicken rest 15 minutes, then remove skin and set aside. Pick meat from the bones into bite-size pieces. Chop skin and mix with the chicken.
- Place mayonnaise, pepper sauce, sugar, garlic powder and black pepper in a bowl and whisk until incorporated. Refrigerate to chill about 20 minutes. Add the cabbages and carrots and mix with hands until coated.
- Place mayonnaise, horseradish, vinegar, pepper, salt, sugar and cayenne in a bowl and whisk until incorporated.
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.
ALABAMA CHICKEN
YUMMMMYYYY!! This is similar to a recipe I had years ago for German Stewed Chicken. I lost the recipe and this is the closest thing I have found that resembles it. It is really good and makes quite alot. The combination of different flavors makes for a very different and tasty chicken casserole. Enjoy! Guesstimate on prep and cooking times which includes cooking the chicken and the noodles.
Provided by Anita Harris
Categories Chicken
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet saute the green pepper, celery and onion in butter until soft.
- Boil noodles in chicken broth that chicken was cooked in; drain.
- Add green olives, black olives, mushrooms and mushroom soup to the green pepper mixture; stir to mix well.
- Dump all of the ingredients into the noodles along with the chicken and velveeta cheese; stirring until cheese is melted and everything is thoroughly mixed.
- Place mixture in a 13x9 greased baking dish and top with crushed crackers.
- Bake at 300 degrees 45 minutes to 1 hour.
- Can be prepared a day in advance and refrigerated; covered.
- If making in advance add the cracker topping just before baking.
ALABAMA CHICKEN
My most favorite chicken casserole. I got this recipe from a lady who retired from a job that I took over about 26 years ago. When we had office potlucks, I always requested her to make this. Even though we don't live in Alabama, no other name would seem right for this dish!
Provided by Sissylu
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in water with bay leaf and debone.
- Cook spinach noodles in the chicken broth and drain, but reserving the broth.
- Saute' green pepper, celery, and onion in melted margarine/butter until tender.
- Add cubed Velvetta and stir until melted.
- Next add green olives, mushrooms, cream of mushroom soup, and chicken.
- Blend sauce in cooked spinach noodles and place in slightly greased casserole.
- You may add more broth if needed.
- Top with cracker crumbs and dot with butter and bake 350 for 45 min.
Nutrition Facts : Calories 1151.4, Fat 81.4, SaturatedFat 24, Cholesterol 217.3, Sodium 2445.4, Carbohydrate 44.8, Fiber 7, Sugar 9.9, Protein 60.7
ALABAMA WHITE BBQ CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- For the chicken: Place the chicken skin in a single layer in a large nonstick skillet. Cook the skin over low heat, flipping once, until it crisps up, about 10 minutes. Meanwhile, shred the chicken meat into bite-size pieces into a large bowl. Reserve the wings to nibble on or for another use.
- In a large bowl, whisk together the mayo, vinegar, horseradish, mustard, pepper and salt to taste. Add the dressing to the shredded chicken and toss to coat. Set aside to let the dressing soak into the chicken.
- For the pickle slaw: In a medium bowl, add the cabbage, celery salt, sugar, hot sauce, if using, pickles and pickle brine, and carrot. Toss together to mix well. Taste and the adjust seasonings and set aside.
- Preheat a griddle pan over medium-low heat. Butter one side of each slice of bread. Cook the buttered sides on the griddle until toasted and golden, about 4 minutes.
- Top the unbuttered sides of 4 slices of the toast with the crispy chicken skin, then top with the chicken and pickle slaw. Top each sandwich with a slice of bread with the buttered-side up. Serve.
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.
GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the BBQ Sauce:
- Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least 2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the side.
- For the chicken:
- Preheat half of the grill to medium-high heat and the other half to low heat. Using tongs, dip a folded towel into olive oil and wipe over the grill grate.
- Season the chicken pieces with salt and pepper. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared and golden brown and crisp on each side, about 5 minutes. Move the chicken to the cooler part of the grill and brush with barbecue sauce. Continue to cook until the juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway through its cooking time. Transfer the chicken to a serving platter and serve with sauce on the side.
SLOW COOKER ALABAMA PULLED BBQ CHICKEN
Tender pulled chicken with a southern white sauce. This wonderful pulled chicken has the perfect balance of seasoning with a hint of Alabama BBQ. The sauce is not overly powerful but you can always add more or leave it off and still have a great tasting pulled chicken for sandwiches or plain. I searched and searched for an easy slow cooker pulled chicken recipe that would be similar to a popular BBQ restaurant. I never found one, so here's my own recipe. My family of six loves this. Keep remaining sauce refrigerated until ready to serve. Great to spread on sandwich, lettuce leaf, or drizzle over chicken on plate.
Provided by Cara
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 10h10m
Yield 8
Number Of Ingredients 16
Steps:
- Spread onion out in the bottom of a slow cooker. Whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl.
- Place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. Place chicken, breast-side up, into slow cooker. Pour water into slow cooker and sprinkle liquid smoke over chicken.
- Cook on High for 1 hour. Reduce heat to Low and cook for 8 hours. Remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker.
- While chicken is cooking, whisk mayonnaise, cider vinegar, white sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
- Pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on Low for 1 hour.
Nutrition Facts : Calories 360 calories, Carbohydrate 4 g, Cholesterol 96.8 mg, Fat 25.3 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 5.4 g, Sodium 575.1 mg, Sugar 1.5 g
ALABAMA CHICKEN STEW
Chicken stew is a tradition that can be traced back to the pioneer days in the Tennessee Valley, a small pocket of rural communities on the Tennessee-Alabama border. What sets this regional staple apart? It's thickened naturally with potatoes, resulting in a rich and wholesome stew that is sure to warm you up from the inside out.
Provided by Corey Williams
Categories Chicken Stew
Time 3h45m
Yield 10
Number Of Ingredients 11
Steps:
- Place chicken, bay leaves, 1 tablespoon salt, and 2 teaspoons pepper in a 10-quart stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the heat and transfer chicken to a cutting board. Let cool for about 15 minutes. Remove and discard skin and bones. Shred meat.
- Empty canned tomatoes and juices into a casserole dish and break up the tomatoes with your hands.
- Add shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring often, until vegetables are cooked and potatoes have thickened the stew, 45 minutes to 1 hour.
Nutrition Facts : Calories 414 calories, Carbohydrate 54.2 g, Cholesterol 49.1 mg, Fat 12.5 g, Fiber 8.4 g, Protein 23.7 g, SaturatedFat 3.3 g, Sodium 1031.6 mg, Sugar 8.8 g
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- Place a wire rack on a large baking sheet. Remove chicken from the brine and pat dry with paper towels. The original recipe noted that refrigerating the chicken on the rack overnight was preferred since the surface would dry more completely. If you have fridge space and time, it’s best to do this. Otherwise let the chicken dry at room temperature for 1 hour. If you refrigerated overnight, let the chicken come to room temperature.
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