Recipe courtesy of Roost Fried Chicken

Alabama Chicken Sandwich

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  • Level: Intermediate
  • Total: 2 hr 30 min (includes resting time)
  • Active: 40 min
  • Yield: 1 sandwich
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Ingredients

Butter, for bun

1 burger bun 

3/4 cup Roost Pulled Chicken, recipe follows

1/4 cup Creamy Cole Slaw, recipe follows

2 tablespoons Alabama White BBQ Sauce, recipe follows

3 slices garlic pickles 

Roost Pulled Chicken:

1 cup kosher salt

1 cup finely ground black pepper 

1/4 cup cayenne pepper

1/4 cup paprika 

2 tablespoons garlic powder 

2 tablespoons onion powder 

One 3-pound whole chicken 

Creamy Cole Slaw:

1 cup mayonnaise

2 tablespoons jalapeño pepper sauce 

2 tablespoons sugar 

1/2 teaspoon garlic powder 

1/2 teaspoon coarsely ground black pepper 

1/2 head green cabbage, shredded 

1/4 head purple cabbage, shredded 

1 medium carrot, shredded 

Alabama White BBQ Sauce:

2 cups mayonnaise

1/2 cup prepared horseradish 

1/4 cup apple cider vinegar 

1 tablespoon finely ground black pepper 

1 tablespoon kosher salt 

1 tablespoon granulated sugar 

Pinch cayenne pepper 

Directions

  1. Butter and toast the burger bun. Pile on the chicken, cole slaw, sauce and pickles and enjoy!

Roost Pulled Chicken:

Yield: 2 pounds
  1. Preheat the oven to 350 degrees F.
  2. 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).
  3. 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.
  4. 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.

Creamy Cole Slaw:

Yield: 6 cups
  1. 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.

Alabama White BBQ Sauce:

Yield: 3 cups
  1. Place mayonnaise, horseradish, vinegar, pepper, salt, sugar and cayenne in a bowl and whisk until incorporated.