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White Sauce Alabama Chicken

Roast chicken is a Sunday classic, but Alabama chicken is unbelievably better and all you have to do is bathe it in a hyper flavorful sauce that will literally leave you drooling.

Hello everyone, today we bring you one of the best smoked chicken recipes for you to celebrate this beautiful Sunday in the company of your mothers. By the way, Happy Mother's Day to my beautiful grandmothers who gave life to my parents, to my mother for giving life to me and to my wife for giving me hers and my children's. You are the best moms out there!


1 whole chicken



spicy paprika

Smoked paprika

Alabama White Sauce

4 cups of mayonnaise

1/2 cup apple cider vinegar

1 tablespoon horseradish paste or sauce

1 1/2 tablespoons of sugar

1 tablespoon lemon juice

salt and pepper to taste


Start the day before preparing the chicken, leaving it in the fridge without covering it. This will dry out the skin and give it a better texture when you eat it. Then remove it from the fridge and cut on both sides of the chicken spine to open it like a butterfly. If you want you can also remove the bone and cartilage that is in the middle of the breasts. With this you will facilitate the moment of cutting it since it will be all meat.

Add salt, pepper, sweet paprika and smoked paprika all over the surface of the chicken and transfer it to the smoker. If you don't have a smoker and/or broiler, you can surely cook it in your home oven until it reaches an internal temperature of ???. Don't forget to soak the chicken in melted butter every 30 minutes to prevent it from drying out, but also to add more layers of flavor.

While the chicken is cooking, prepare the Alabama sauce. Mix mayonnaise, apple cider vinegar, lemon juice, caster sugar, horseradish paste, salt and pepper in a large bowl. It is very important that you taste it and correct the flavors depending on your tastes.

As we are going to prepare some sandwiches with this spectacular chicken, I am going to take the opportunity to cut the lettuce into julienne strips with a squeeze of lemon and I will also cut the tomato into thin slices.

Once the chicken has reached the internal temperature that we wanted, put it without fear in the white sauce and cover everything that has been left with little sauce. Let it rest until the sauce starts to become transparent and it will be ready to cut.

To assemble your sandwich you will only need a good baguette bread, place a good layer of sauce, lettuce, all the meat you want bathed in the sauce, tomato, and crown with the bread!!


As we always say:

If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.

This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!

Remember: "Practice makes perfect"

You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel:

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