Crispy Chicken With Alabama White Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 55 minutes, including marinating and sauce chilling

Quick Ingredients

• Chicken: 3 1/2 pounds bone-in, skin-on chicken pieces, preferably 8 pieces
• Marinade: 2 cups buttermilk, 1 tablespoon hot sauce, 1 tablespoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper
• Breading: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons black pepper, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper
• Frying: 6 cups peanut oil, canola oil, or vegetable oil, as needed for 2 inches of depth
• Alabama white sauce: 1 cup mayonnaise, 1/4 cup apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon prepared horseradish, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon honey, 1 1/2 teaspoons black pepper, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper

Do This

• 1. Whisk the Alabama white sauce ingredients together and chill for at least 30 minutes.
• 2. Marinate the chicken in buttermilk, hot sauce, salt, and spices for 4 hours or up to overnight.
• 3. Mix flour, cornstarch, baking powder, and seasonings; drizzle in 1/4 cup marinade to make craggy bits.
• 4. Dredge chicken thoroughly, pressing flour into every piece, then rest on a rack for 15 minutes.
• 5. Heat 2 inches of oil to 325°F in a Dutch oven or heavy pot.
• 6. Fry in batches until deep golden and cooked through, 12 to 16 minutes per batch, keeping oil between 300°F and 325°F.
• 7. Rest 10 minutes, then serve with Alabama white sauce for dipping, drizzling, or dunking.

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Why You’ll Love This Recipe

• Ultra-crispy coating: Cornstarch, baking powder, and a little buttermilk drizzle create a rugged, crunchy crust that stays crisp.
• Big Southern flavor: Juicy bone-in fried chicken meets creamy, tangy Alabama white barbecue sauce.
• Balanced and addictive: The sauce is rich from mayonnaise, bright from vinegar and lemon, and peppery enough to cut through the fried chicken beautifully.
• Home-cook friendly: Clear temperatures, timing, and doneness cues make deep-frying feel much more manageable.

Grocery List

• Meat & Poultry: 3 1/2 pounds bone-in, skin-on chicken pieces such as drumsticks, thighs, and split breasts
• Produce: 1 lemon, optional fresh parsley or chives for garnish
• Dairy: Buttermilk
• Pantry: Mayonnaise, apple cider vinegar, prepared horseradish, Dijon mustard, Worcestershire sauce, honey, hot sauce, all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, paprika, cayenne pepper, peanut oil or canola oil

Full Ingredients

For the Buttermilk-Marinated Chicken

• 3 1/2 pounds bone-in, skin-on chicken pieces, preferably 8 pieces total, such as 4 drumsticks, 2 thighs, and 2 split breasts
• 2 cups well-shaken buttermilk
• 1 tablespoon hot sauce
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper

For the Crispy Seasoned Breading

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup buttermilk marinade, taken from the chicken marinade before dredging

For Frying

• 6 cups peanut oil, canola oil, or vegetable oil, or enough to fill a heavy pot with 2 inches of oil
• Flaky salt, optional, for finishing

For the Alabama White Sauce

• 1 cup mayonnaise, preferably full-fat
• 1/4 cup apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon prepared horseradish
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon honey
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 to 2 teaspoons hot sauce, optional, for extra heat

For Serving

• Extra Alabama white sauce for dipping or drizzling
• Thinly sliced pickles, optional
• Chopped fresh parsley or chives, optional
• Lemon wedges, optional

Step-by-Step Instructions

Step 1: Make the Alabama white sauce

In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon prepared horseradish, 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon honey, 1 1/2 teaspoons black pepper, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and optional hot sauce.

The sauce should taste creamy, tangy, peppery, and a little sharp. If it tastes too rich, add 1 more teaspoon apple cider vinegar. If it tastes too sharp, whisk in 1 more teaspoon mayonnaise or a small pinch of sugar. Cover and refrigerate for at least 30 minutes, or up to 5 days, so the flavors can settle.

Step 2: Marinate the chicken

Pat the chicken pieces dry with paper towels. In a large bowl or zip-top bag, whisk together 2 cups buttermilk, 1 tablespoon hot sauce, 1 tablespoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Add the chicken and turn until every piece is coated.

Cover and refrigerate for at least 4 hours and up to 12 hours. For the juiciest chicken and best seasoning all the way through, overnight marinating is excellent. If marinating overnight, turn the chicken once if possible.

Step 3: Prepare the breading and frying station

Set a wire rack inside a rimmed baking sheet. In a wide shallow bowl or baking dish, whisk together 2 cups flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons black pepper, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper.

Drizzle 1/4 cup of the buttermilk marinade into the flour mixture. Use your fingers or a fork to rub it through the flour until small shaggy clumps form. These little clumps are what make the finished fried chicken extra craggy and crisp.

Step 4: Dredge the chicken

Remove one piece of chicken from the marinade, letting the excess drip back into the bowl. Place it in the flour mixture and press firmly so the breading sticks to the skin and all sides. Flip and press again, making sure to coat around the edges and under any loose skin.

Transfer the coated chicken to the prepared rack. Repeat with the remaining pieces. Let the dredged chicken rest at room temperature for 15 minutes while you heat the oil. This short rest helps the coating hydrate and cling to the chicken instead of falling off in the fryer.

Step 5: Heat the oil

Pour oil into a large Dutch oven, deep cast-iron skillet, or heavy-bottomed pot to a depth of 2 inches. Heat over medium to medium-high heat until the oil reaches 325°F on a deep-fry or instant-read thermometer. Meanwhile, heat the oven to 200°F if you want to keep finished batches warm.

Set a clean wire rack over a clean rimmed baking sheet for the fried chicken. Avoid placing hot fried chicken directly on paper towels for long periods, which can trap steam and soften the crust.

Step 6: Fry the chicken until golden and cooked through

Working in batches, carefully lower 3 to 4 chicken pieces into the oil, skin-side down if using thighs or breasts. Do not crowd the pot; crowded oil drops in temperature and makes the crust greasy. Fry, turning every 3 to 4 minutes, until the coating is deep golden brown and the chicken is cooked through.

Maintain the oil between 300°F and 325°F as the chicken cooks, adjusting the heat as needed. Drumsticks usually take 12 to 14 minutes, thighs take 14 to 16 minutes, and split breasts take 12 to 15 minutes, depending on size. The thickest part of the chicken should register at least 165°F for breast pieces and 175°F to 185°F for thighs and drumsticks for the best juicy, tender texture.

Transfer cooked chicken to the clean rack. Sprinkle lightly with flaky salt while hot, if desired. Let the oil return to 325°F before frying the next batch.

Step 7: Rest and serve with white sauce

Let the fried chicken rest for 10 minutes before serving. This helps the juices settle and allows the crust to firm up. Serve the chicken warm with Alabama white sauce on the side for dipping, or spoon a little sauce over the top right before serving.

For a classic presentation, add pickles, lemon wedges, and a scatter of chopped parsley or chives. The contrast of crunchy hot chicken and cool, creamy, vinegary sauce is the whole point, so serve extra sauce at the table.

Pro Tips

• Use a thermometer: Oil temperature matters. If the oil is too cool, the coating absorbs oil; if it is too hot, the crust browns before the chicken cooks through.
• Do not skip the resting time after dredging: Those 15 minutes help the flour coating stick, creating a sturdier crust.
• Fry similar pieces together: Drumsticks with drumsticks and thighs with thighs cook more evenly than mixed-size batches.
• Season the sauce boldly: Alabama white sauce should not taste like plain mayonnaise. It should be tangy, peppery, lightly spicy, and bright enough to cut through fried chicken.
• Keep finished chicken on a rack: A wire rack preserves airflow around the crust so it stays crisp instead of steaming underneath.

Variations

• Extra-peppery Alabama chicken: Increase the black pepper in the sauce to 2 teaspoons and add 1/2 teaspoon black pepper to the buttermilk marinade.
• Spicy fried chicken: Add 1 teaspoon cayenne pepper to the breading and 1 tablespoon hot sauce to the Alabama white sauce.
• Boneless version: Use 2 pounds boneless, skinless chicken thighs. Marinate for 2 to 6 hours, then fry at 325°F for 5 to 7 minutes per side, until the internal temperature reaches 165°F.

Storage & Make-Ahead

Make ahead: The Alabama white sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The chicken can marinate up to 12 hours ahead. For best texture, dredge the chicken shortly before frying rather than the night before.

Storage: Store leftover fried chicken and sauce separately. Refrigerate chicken in an airtight container for up to 3 days. Refrigerate Alabama white sauce for up to 5 days; stir before serving.

Reheating: For the crispiest leftovers, place chicken on a wire rack set over a baking sheet and reheat in a 375°F oven for 15 to 20 minutes, or until hot and crisp. An air fryer also works well at 350°F for 6 to 10 minutes. Avoid microwaving if possible, since it softens the crust.

Nutrition (per serving)

Calories: 920 kcal | Carbs: 38g | Protein: 56g | Fat: 61g | Saturated Fat: 12g | Fiber: 2g | Sugar: 5g | Sodium: 1870mg | Cholesterol: 210mg