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Alabama Chopped Chicken Sandwiches are a smoky, tangy, and creamy delight that brings the heart of Southern barbecue straight to your plate. Featuring tender pulled chicken, smothered in zesty Alabama white sauce and topped with crisp pickles, all nestled between buttery toasted buns, this sandwich is a flavorful alternative to the usual barbecue fare.
Craving Southern smokehouse or barbecue fare? Then you should not miss my recipes for Beer Braised Beef Brisket with Carolina vinegar barbecue sauce, or Southern Oven-Roasted Pork Tenderloin with Jezebel sauce!
Table of Contents
The Backstory Behind the Bun
The Alabama Chopped Chicken Sandwich was born in Decatur, Alabama, where Big Bob Gibson created his famous white sauce in 1925—a tangy, creamy alternative to traditional red barbecue sauces. This mayo-based blend quickly caught on, especially paired with smoked chicken.
Still a Southern favorite, the Alabama Chopped Chicken Sandwich features pulled, chopped chicken in white barbecue sauce, piled onto a bun—sometimes with an extra drizzle for good measure. It’s a lighter, flavor-packed pick at cookouts and BBQ joints alike, with Big Bob Gibson Bar-B-Q in Decatur still turning heads with the original. And just to clear things up: this is not a chicken club. That one’s got bacon, lettuce, tomato, and mayo on toast. Same bird, different vibe.
What Makes It a Winner
- Feeds a crowd (or a teenage stampede): Perfect for parties, potlucks, or keeping in the fridge for when your kids—and a few bonus ones you didn’t give birth to—come crashing through the door hungry. No kitchen destruction necessary.
- Totally flexible: Whether you’ve got time to fire up the smoker, prefer the ease of a slow cooker, or are just grabbing a rotisserie chicken because life is chaos—this recipe plays nice with all of it.
- Make-ahead magic: Both the chicken and that glorious white sauce can be prepped ahead, so you can actually enjoy your own get-together instead of playing short-order cook.
Ingredients You’ll Need
The key ingredients that make this sandwich a Southern classic!
- Pulled Chicken: Each sandwich is generously stacked with 1 cup of pulled chicken. Peek below for a quick guide on how much chicken you’ll need to prep or buy to get 8 cups—just right for serving 4 folks, two sandwiches each.
- Alabama White Sauce
- Brioche Buns
- Half Sour or Dill Pickles
See recipe card for full information on ingredients and quantities.
How Much Chicken?
Need 8 cups of chicken?
Whether you cook it yourself or buy rotisserie, plan on 2 whole chickens (about 3 to 3.5 pounds each). Each gives around 3–4 cups. If they’re small or you want leftovers, grab a third.
Variations
- Top sandwiches with fresh or pickled jalapeño peppers in lieu of pickles.
- Top the sandwich with a ‘slaw salad’ made using shredded green and purple cabbage and carrot.
- Use gluten-free hamburger buns.
How to Build the Best Bite
Make the Alabama White BBQ Sauce ahead by up to 3 days so the flavors have time to meld.
1
Prepare the Chicken
Cook a whole chicken(s) using your preferred method (slow cooker, grill, or smoker) until tender and an instant-read thermometer inserted into the thickest part of the breast reads 165°F. Store-bought rotisserie chickens work too, and bonus points if you can purchase whole smoked chicken(s) from a local barbecue house.
How to Crisp Chicken Skin for Your Sandwich
Adding crispy chicken skin to your Alabama Chopped Chicken Sandwich isn’t just allowed—it’s encouraged. That golden, crackly goodness brings a savory crunch and richness that takes each bite up a notch. While some folks toss the skin, many know the secret: crisp it up, chop it fine, and fold it into the chicken for a texture boost and a flavor hit that’ll have people asking what your secret is.
Remove the Skin – After cooking your chicken, gently peel off the skin and set it aside.
Crisp It Up –
Oven Method: Place the chicken skin flat on a parchment-lined baking sheet. Lay another sheet of parchment on top, then place a second baking sheet on top to keep the skin flat while it bakes. Bake at 350°F for 30–45 minutes, or until golden and crisp.
Skillet Method: Place the skin in a cold, dry skillet. Cook over medium heat until the fat renders and the skin turns crisp.
Chop and Mix – Let the skin cool slightly, then chop it into small pieces. Stir it into your pulled chicken for extra flavor and crunch.
That crispy skin adds a savory bite that pairs perfectly with the tangy white sauce—it’s like barbecue gold.
2
Shred and Chop
Once your chicken is cooked and cool enough to handle, shred it by pulling it apart with two forks or your hands. Then, transfer it to a cutting board and give it a rough chop with a meat cleaver. You’re not going for uniform cubes—just breaking up any long strands so the chicken mixes evenly with sauce and fits better on the bun. A few quick passes with the blade should do it.
3
Combine with Sauce
Add the chopped chicken to a large mixing bowl and pour in 1 cup of the Alabama white sauce. Toss everything together until the chicken is evenly coated and all surfaces are sauced—every bite should get some love. Set the mixture aside while you prep the buns.
4
Griddle the Buns
Generously butter both the top and bottom halves of your Brioche with the softened butter, then toast them on a griddle until they’re golden brown and slightly crisp on the edges. This step helps the bun stand up to the saucy filling. Arrange the buns, open-faced, on a serving platter, individual plates, or load into double-open sandwich sleeves (once assembled) if serving at a backyard party.
5
Build the Sandwiches
Spoon a heaping 1-cup portion of the chicken mixture onto the bottom half of each bun, making sure to pile it high but not so much it topples over. Drizzle liberally with additional white bbq sauce. Add 4 pickle slices on top of the chicken for a tangy crunch, then finish it by replacing the top bun. Pour any leftover sauce into a gravy boat or squeeze bottle so folks can add a little extra at the table.
6
That right there’s a saucy situation in THE BEST way!
Go ahead and count on two sandwiches per person—’cause if someone says they’re full after one, they’re either fibbin’ or savin’ room for pie.
Recipe FAQs
Yes, the sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
You can use a slow cooker, grill, or smoker to cook the chicken until it’s tender enough to shred. Store-bought rotisserie work just as well, too!
Yes, UNSAUCED pulled chicken can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator before reheating gently on a griddle or adding white bbq sauce.
Serving
For a classic Southern meal, pair these sandwiches with Buttermilk Onion Rings, Amish Potato Salad, or Pickle Relish Macaroni Salad. The tanginess of the white sauce complements the richness of these sides, making for a well-rounded plate.
If You’re Curious About Drink Pairings: If beer is your go-to, crisp, light lager or pilsner balances the tangy white sauce and smoky chicken. In terms of wine, a chilled Sauvignon Blanc or a lightly oaked Chardonnay pairs well with the creamy sauce and grilled flavors. If I were pairing a cocktail with this sandwich, and keeping the sauce flavor profiles in mind, I’d serve a vodka-spiked sweet tea or a Mint Julep.
Expert Tips
- Crisp the Chicken Skin, Chop, and Incorporate: This is EXACTLY how this sammie is served in the best Bama smokehouses. See my How-To in the step cards above or below in the recipe card.
- Griddle the Buns: This adds richness that cannot be matched straight out of the bag.
- Make the Sauce Ahead: Prepare the Alabama white sauce in advance to allow the flavors to meld.
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Gratefully adapted from a recipe originally published by Southern Living Magazine.
Alabama Chopped Chicken Sandwiches
Video
Equipment
Ingredients
- 8 cups chicken, shredded and chopped coarsely
- 1 cup Alabama White Sauce, plus, more for serving; find my recipe
- 1/4 cup unsalted butter, softened to room temperature
- 8 large Brioche buns
- 32 slices pickle , half sour or dill
Instructions
- Shred the cooked chicken, then roughly chop it on a cutting board using a cleaver to shorten any long pieces. It should be bite-sized and easy to pile onto buns.8 cups chicken
- In a large bowl, combine the chopped chicken with 1 cup of the Alabama white sauce and toss until fully coated. Set aside.1 cup Alabama White Sauce
- Generously butter both the top and bottom halves of the buns. Using nylon tongs to avoid scratching your griddle surface, toast them on a griddle until they’re golden brown and slightly crisp on the edges. This adds flavor and helps the bun stand up to the saucy filling.1/4 cup unsalted butter, 8 large Brioche buns
- Arrange the buns open-faced on a serving platter or two per individual plate. Alternatively, I sometimes load into double-open sandwich sleeves once assembled because it makes them instantly manageable for parties. I have linked these above so you can see what I am referring to.
- Spoon a heaping 1-cup portion of the chicken mixture onto the bottom half of each bun, making sure to pile it high but not so much it topples over. Drizzle liberally with additional white bbq sauce. Add 4 pickle slices on top of the chicken, then crown it with the top bun. Take whatever sauce remains and add it to a gravy boat or squeeze bottle to pass tableside.32 slices pickle
- Plan on serving two sandwiches per person—these go quick, and no one ever eats just one.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey, sweetie! Now I’m waiting for that Pulled Pork BBQ to pass by my way! Try to stay out of trouble! xoxo Ok. So you noticed that I just KNEW something Carolina was coming after I talked to you about how good that “Carolina” instead of that “Alabama” sauce was! haha I just knew the Carolina had to be somewhere!
Nikki! Hahaha, I knew you’d be! Carolina BBQ Sauce publishes tomorrow, and the sandwich method follows it on Friday. The BBQ sauce is the traditional mustard-based and it is TO DIE FOR. The pork method is equally as awesome as it’s done on the stovetop and finished in the oven as a braise – honestly – I think about it and then it’s like I have to have it. Go buy you a pork shoulder and a bottle of yellow mustard – you’ve got a date with a sandwich this weekend! Jenny
Hey, Jenny! For some reason your “search” magnifying glass isn’t working. I did find this (happily) by going to your recipes for sandwiches! Anyway, I digress. As you know, Mike has Parkinson’s and has lost appetite, his sense of smell (for a long time now) AND some of his taste buds, so a little ‘something something’ needs to be in the mix for him to say anything at all about the food. I saw this a few days ago and think I said something then, but Mike has never even heard of Carolina white sauce BBQ. And chicken is NOT his favorite thing. But, last night we had this recipe for dinner spiked with some of your suggestions for horseradish AND some cayenne pepper. He loved it!! I was so happy he ate every drop on his plate and has asked for a ‘white sauce BBG sandwich for lunch today. So, thank you. He has eaten well for 2 days! Thrilled! Big hugs to you! xoxo Sorry if that just TMI!!
Nikki, NOT TMI — not even close! Your note truly made my day. 💛 You’re exactly right — those of us who love to cook live for the moments when a good meal lights someone up, especially when it’s someone we love so dearly. You are such a wonderful nurturer (I already knew that), and seeing Mike enjoy not just one, but two meals — well, that’s the kind of win that deserves a big happy dance. 🥰
I’m so glad you trusted your instincts and added the horseradish and cayenne! I hesitated mentioning horseradish too loudly in the recipe because I know it can scare people off, but it doesn’t make things hot — it just wakes everything up, exactly like you said Mike needed. YOU absolutely nailed it.
Also, a little heads-up — I’ve got a Dutch oven pulled pork sandwich coming Friday with a Carolina BBQ sauce that’s mustard-based and full of bold, bright flavor. I think Mike might love it too, and it’s a good one if you don’t have hours to babysit a pork roast.
Sending you both the biggest hugs. Thank you so much for sharing this with me — it means more than you know. ❤️ xoxo Jenny