Alabama

White BBQ Fried Chicken

Experience the legendary white barbecue sauce born in Decatur, Alabama. Crispy buttermilk fried chicken meets the tangy, creamy mayonnaise-based sauce that Big Bob Gibson made famous. A true Alabama original that puts our state on the BBQ map.

⏱ Total 1hr 15min 🍴 Serves 6 🌶 Mild Heat ⭐ Alabama Classic

Equipment Needed

🍳 Cast Iron Skillet
🌡 Thermometer
🥣 Mixing Bowls
🧬 Wire Rack
🍽 Tongs

Instructions

1

Marinate the chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.

2

Make the white BBQ sauce: Whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, black pepper, and salt in a bowl. Refrigerate for at least 30 minutes to let flavors meld.

Tip: This sauce originated in Decatur, Alabama at Big Bob Gibson Bar-B-Q in 1925.
3

Prepare the breading: In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. This creates the signature crispy coating.

4

Heat the oil: Pour oil into a large cast iron skillet to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

5

Bread the chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess.

6

Fry the chicken: Carefully place chicken pieces in the hot oil, skin-side down. Don't overcrowd the pan. Fry for 12-15 minutes per side until golden brown and internal temperature reaches 165°F.

Tip: Maintain oil temperature between 325-350°F for the crispiest results.
7

Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet. Let rest for 5 minutes. This keeps the coating crispy instead of getting soggy from steam.

8

Serve Alabama style: Arrange chicken on a platter and serve with the white BBQ sauce on the side for dipping. Some folks also drizzle the sauce directly over the hot chicken.

💡 Pro Tips & Variations

  • Authentic white sauce: The original Big Bob Gibson recipe keeps it simple with mayo, vinegar, and black pepper. Our version adds a touch more complexity.
  • Double-dip method: For extra crispy chicken, dip breaded pieces back in buttermilk, then flour again before frying.
  • Room temperature chicken: Let chicken sit at room temperature for 30 minutes before frying for more even cooking.
  • Save the oil: Strain and save your frying oil for future use. It can be reused 3-4 times.
  • Spicy variation: Add more cayenne to the breading and extra horseradish to the sauce for a kick.
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