Creamy Alabama-Style Chicken Subs
A warm, tangy bite greets you: cool, peppery sauce, tender chicken, and soft toasted rolls — this is white BBQ chicken subs at their best. I developed this version after testing it eight times, tweaking sauce ratios and cooking methods until the chicken stayed juicy and the sauce kept its peppery bite. The result is a sandwich that balances bright vinegar, tangy mayo, and smoky char without overpowering the bread.
This recipe stands out because it uses a quick but true Alabama-style white sauce, a simple brine for the chicken, and a fast sear to lock in juices. I perfected the timing while cooking for weekend crowds and refined it in a home kitchen to fit weeknight schedules. Read on for ingredient notes, step-by-step instructions with metric and imperial measures, and pro tips to make these subs reliably great.
Why This Recipe Works
- The vinegar-forward Alabama-style sauce cuts richness and brightens the sandwich.
- A short brine (30 minutes) increases the chicken’s juiciness without extra fuss.
- High-heat searing develops a smoky crust while keeping the interior tender.
- Toasting the roll with a light butter brush adds texture and prevents sogginess.
- Balancing crunchy pickles and sliced onion adds contrast to the creamy sauce.
Ingredients Breakdown
- Boneless skinless chicken thighs (500 g / 1.1 lb): Thighs stay moister than breasts and handle high heat. You can use breasts, but cook carefully to 74°C (165°F) and expect slightly dryer meat.
- Kosher salt (for brine): Use Diamond Crystal for the amounts below; if using Morton, reduce by about half. The brine seasons through the meat and firms it slightly for a better sear.
- Black pepper and smoked paprika: Add surface seasoning and a faint smoky note.
- Olive oil or neutral oil (15 ml / 1 tbsp): For searing; it tolerates heat better than butter.
- Alabama white sauce (see recipe below): Mayo provides cream and body; apple cider vinegar gives tang; horseradish or cayenne adds heat. This is essentially an Alabama white sauce variant. If you swap Greek yogurt for mayo, the sauce will be tangier and thinner.
- Rolls (4 sturdy sub rolls): Choose rolls with a tight crumb so they don’t collapse under the sauce.
- Optional: sliced red onion, dill pickles, shredded iceberg lettuce for crunch. These add texture and cut richness.
- Butter (for toasting, 30 g / 2 tbsp): Adds flavor and promotes browning. Use unsalted to control salt.
- BBQ finishing sauce (optional, 60 ml / 1/4 cup): A small drizzle of a mild, tomato-based sauce can add color and sweetness; do not use heavily sweet sauces that will overwhelm the white sauce.
Alabama white sauce ingredients (yields ~1 cup / 240 ml):
- 200 g (3/4 cup + 1 tbsp) mayonnaise — backs the tang and sets the texture.
- 60 ml (1/4 cup) apple cider vinegar — the acidic backbone.
- 15 g (1 tbsp) horseradish (prepared) or 1/4 tsp cayenne — heat variable; taste as you go.
- 5 g (1 tsp) sugar — balances the acid.
- 3 g (1/2 tsp) black pepper, freshly ground — essential to the signature bite.
- 1–2 g (1/2 tsp) kosher salt — season to taste.
Essential Equipment
- Heavy skillet or cast-iron pan (10–12-inch / 25–30 cm): For a good sear and even heat.
- Instant-read thermometer: For accurate chicken doneness (74°C / 165°F).
- Mixing bowls (small and medium): For brine and sauce.
- Whisk and measuring spoons: For emulsifying the sauce.
- Tongs and a spatula: For turning chicken without piercing.
- Knife and cutting board: For slicing the chicken and topping vegetables.
- Alternatives: If you don’t have a cast-iron pan, use a heavy stainless-steel skillet. For grilling, cook over medium-high heat and monitor carefully.
Step-by-step below includes times, temperatures, and sensory cues.
Step-by-Step Instructions
This recipe makes 4 sandwiches. Prep time 15 minutes, cook time 15 minutes, inactive time 30 minutes brine, total time about 1 hour. Serves 4.
Step 1: Brine the Chicken
Mix 1 liter (4 cups) water with 30 g (2 tbsp) kosher salt and 25 g (2 tbsp) sugar until dissolved. Submerge 500 g (1.1 lb) boneless skinless chicken thighs and refrigerate for 30 minutes. Rinse the thighs under cold water and pat dry; drying ensures a good sear. This step keeps meat juicy.
Step 2: Make the Alabama-Style Sauce
Whisk together 200 g (3/4 cup + 1 tbsp) mayonnaise, 60 ml (1/4 cup) apple cider vinegar, 15 g (1 tbsp) prepared horseradish (or 1/4 tsp cayenne), 5 g (1 tsp) sugar, 3 g (1/2 tsp) freshly ground black pepper, and 1–2 g (1/2 tsp) kosher salt. Chill the sauce for at least 10 minutes to let flavors meld. Taste and adjust acidity or heat. The sauce should be smooth and pourable.
Step 3: Season and Sear the Chicken
Season the dried thighs with 4 g (3/4 tsp) kosher salt and 2 g (1/2 tsp) black pepper; rub lightly with 15 ml (1 tbsp) olive oil. Heat a cast-iron skillet over medium-high heat until it’s shimmering, about 2–3 minutes. Sear the thighs 3–4 minutes per side, turning once, until browned and an instant-read thermometer reads 74°C (165°F). Let the pan stay hot to get a good crust. Do not overcrowd the pan — work in batches if needed.
Step 4: Rest and Slice
Transfer the chicken to a cutting board and rest 5 minutes. Resting lets juices redistribute. Slice the meat thinly against the grain into 8–10 mm (1/4–3/8 inch) strips. The slices should feel moist and slightly springy.
Step 5: Toast the Rolls
Preheat oven to 175°C (350°F) or heat a clean skillet over medium heat. Lightly butter the inside of each roll with 7 g (1/2 tbsp) softened butter. Toast rolls cut-side down in the skillet or on a baking sheet for 2–3 minutes until golden and crisp. Toasting prevents sogginess from the sauce.
Step 6: Assemble the Subs
Spread 30–45 g (2–3 tbsp) Alabama-style sauce on both the top and bottom of each roll. Layer sliced chicken, a few rings of red onion, and 30 g (2 tbsp) sliced dill pickles per sandwich. Add a small drizzle (15 ml / 1 tbsp) BBQ finishing sauce if using. Serve immediately. Enjoy the contrast of cool sauce and warm chicken.
Expert Tips & Pro Techniques
- Use a quick brine for moist chicken: 30 minutes is enough for thighs. Longer brines require adjustments to salt.
- Common mistake: overcooking the chicken. Use an instant-read thermometer and remove at 74°C (165°F). The chicken will stay juicy.
- For smoky flavor without a grill: add 1/2 tsp smoked paprika or sear over a higher flame for extra char, but watch cooking time.
- Make-ahead: Prepare the Alabama-style sauce up to 2 days ahead and keep chilled. It actually improves with a few hours of rest.
- Home pro technique: Finish the chicken with a 30-second butter baste (add 15 g / 1 tbsp butter at the end and spoon it over) for gloss and richer flavor.
- Avoid soggy rolls: toast and apply sauce sparingly to the bread; use more sauce on the top half if you prefer extra cream.
- Scaling: For larger batches, cook chicken in multiple pans or on a grill, and keep cooked pieces in a low oven (100°C / 210°F) for up to 15 minutes while finishing the rest.
Storage & Reheating
- Refrigerator: Store leftover sliced chicken (no sauce) in an airtight container for up to 3 days. If assembled, store components separately: rolls, sauce, chicken, and pickles.
- Freezer: Cooked chicken freezes well for up to 2 months. Cool completely, wrap tightly in plastic and foil, or use a vacuum bag. Thaw in the fridge overnight. Do not freeze the rolls or sauce.
- Reheating: Reheat chicken in a 175°C (350°F) oven for 8–10 minutes until warmed through to 74°C (165°F). Alternatively, reheat slices in a skillet over medium heat for 3–4 minutes, flipping once. Avoid microwaving assembled sandwiches — bread gets soggy.
Variations & Substitutions
- Grilled Version: Use bone-in chicken or thighs on a gas or charcoal grill. Grill over medium-high heat for 6–8 minutes per side until 74°C (165°F). Keep the sauce and toppings the same.
- Lighter Version (lower fat): Replace half the mayonnaise in the sauce with plain Greek yogurt (100 g mayo + 100 g yogurt). The sauce will be tangier and thinner; reduce vinegar by 15 ml (1 tbsp) if too sharp.
- Spicy Kick: Stir 1 tsp (5 g) hot sauce into the Alabama white sauce and add sliced jalapeños as a topping. Everything else stays the same.
- Gluten-Free: Use 4 gluten-free sub rolls. No other ingredient changes needed. Toasting time may be slightly shorter.
- Chicken-Free (Vegetarian): Use 500 g (about 2 cups) of smoked tempeh or grilled portobello strips, marinated in 30 ml (2 tbsp) soy sauce and 15 ml (1 tbsp) oil, then seared 2–3 minutes per side. Serve with the same sauce and toppings.
Serving Suggestions & Pairings
- Crisp side: Pair with our Garlic Roasted Potatoes for a hearty plate.
- Salad: A simple cabbage slaw or crisp iceberg with lemon vinaigrette cuts the richness.
- Drink: Iced tea, lager, or a dry sparkling white wine balance the tangy sauce.
- Garnish: Fresh parsley or thinly sliced scallions add color and brightness.
Nutrition Information
Per serving (1 sandwich). Recipe yields 4 servings. Serving size: 1 sandwich.
- Calories: 640 kcal
- Total Fat: 36 g
- Saturated Fat: 9 g
- Cholesterol: 120 mg
- Sodium: 980 mg
- Total Carbohydrates: 48 g
- Dietary Fiber: 2.5 g
- Sugars: 9 g
- Protein: 36 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Most often from overcooking. Use an instant-read thermometer and remove the chicken at 74°C (165°F). Let it rest 5 minutes before slicing.
Q: Can I make this without eggs (in the sauce)?
A: Yes. Replace mayonnaise with an egg-free mayo or use 200 g (3/4 cup + 1 tbsp) plain Greek yogurt for a tangier sauce. Texture will be slightly thinner.
Q: Can I double this recipe?
A: Yes. Double ingredients and cook chicken in batches to avoid overcrowding the pan. Keep cooked chicken warm in a 100°C (210°F) oven for up to 15 minutes.
Q: Can I prepare this the night before?
A: You can make the sauce and brine the chicken the night before. Keep the chicken raw in the brine until you’re ready to cook. Assemble sandwiches just before serving for best texture.
Q: How long does this keep in the fridge?
A: Cooked, sliced chicken keeps 3 days in an airtight container. Sauce keeps 4–5 days. Assembled sandwiches should be eaten the same day.
Q: Is Alabama white sauce the same as ranch?
A: No. Alabama white sauce uses apple cider vinegar and more black pepper, giving it a tangy, peppery profile unlike ranch, which is creamier with herbs like dill.
Q: Can I use a grill instead of a skillet?
A: Yes. Grill over medium-high heat until the chicken reaches 74°C (165°F). Watch for flare-ups that could char the exterior too quickly.
Conclusion
If you want another step-by-step take on the sandwich, check the detailed Will Cook For Smiles recipe for variations and extra photos: Will Cook For Smiles recipe page. For a broader history and variations of Alabama-style white barbecue, read this clear overview and recipe analysis: Foodal’s look at Alabama-style white barbecue chicken.
Enjoy building these sandwiches. They are quick enough for a weeknight and bold enough for a backyard meal.
Print
Creamy Alabama-Style Chicken Subs
- Total Time: 60
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm, tangy bite greets you with cool peppery sauce, tender chicken, and soft toasted rolls in these Alabama-style white BBQ chicken subs.
Ingredients
- 500 g boneless skinless chicken thighs
- Kosher salt (for brine)
- Black pepper
- Smoked paprika
- 15 ml olive oil or neutral oil
- Alabama white sauce (see below)
- 4 sturdy sub rolls
- Optional: sliced red onion, dill pickles, shredded iceberg lettuce
- 30 g unsalted butter (for toasting)
- 60 ml BBQ finishing sauce (optional)
Instructions
- Brine the chicken: Mix 1 liter water with 30 g kosher salt and 25 g sugar until dissolved. Submerge chicken thighs and refrigerate for 30 minutes.
- Make the Alabama-Style Sauce: Whisk mayonnaise, apple cider vinegar, horseradish or cayenne, sugar, black pepper, and kosher salt. Chill for 10 minutes.
- Season and sear the chicken: Season thighs and sear in a hot skillet for 3–4 minutes per side until browned and cooked through.
- Rest and slice: Let the chicken rest for 5 minutes before slicing thinly.
- Toast the rolls: Butter the inside of each roll and toast them until golden and crisp.
- Assemble the subs: Spread sauce on rolls, layer chicken, red onion, and pickles; serve immediately.
Notes
Use a quick brine for moist chicken and avoid overcrowding the pan to achieve the best sear. Toast the rolls to prevent sogginess from the sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 640
- Sugar: 9g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2.5g
- Protein: 36g
- Cholesterol: 120mg