Alabamachicken Recipes

Steps:

• Butter and toast the burger bun. Pile on the chicken, cole slaw, sauce and pickles and enjoy!
• Preheat the oven to 350 degrees F.
• 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).
• 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.
• 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.
• 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.
• Place mayonnaise, horseradish, vinegar, pepper, salt, sugar and cayenne in a bowl and whisk until incorporated.

Steps:

• Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
• Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
• Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
• Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
• Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.

Steps:

• Make the vinegar chicken:
• In a blender, combine the vinegar, 1 cup of the oil, salt, cayenne, chipotle pepper sauce, smoked paprika, black pepper, and garlic and blend until smooth. (Alternatively, you can use an immersion blender to blend the marinade.) Pour the marinade into a gallon-size plastic bag and toss in the chicken pieces. Marinate the chicken in the fridge for 12 hours.
• Preheat the oven to 425°F.
• Remove the chicken pieces from the marinade and pat them dry with paper towels.
• Pour 1/4 inch of oil into a large ovenproof skillet and heat over medium-high heat. Once the oil is hot, arrange the chicken in the skillet, skin side down. The chicken should fit snugly in one layer. Loosely place a square of parchment on top of the chicken and weight the chicken down with a medium ovenproof skillet or heavy pot. Allow the chicken to cook under the weight of the skillet undisturbed for 20 minutes.
• Take the skillet off the heat and carefully (it will be hot!) remove the top skillet (or heavy pot, if using). Flip the chicken, transfer the skillet to the oven, and roast until thethickest part of the thigh registers 165°F, 25 to 30 minutes.
• Make the Alabama white sauce:
• In a glass measuring cup, whisk together the mayonnaise, vinegar, and pepper. The white sauce should be thin and runny. Cover and refrigerate until ready to use. You can keep any leftover sauce in the fridge for one week.
• Let the roasted chicken rest for 5 minutes. Arrange it on a platter. Spoon the sauce over the chicken and serve.

Steps:

• In a large skillet saute the green pepper, celery and onion in butter until soft.
• Boil noodles in chicken broth that chicken was cooked in; drain.
• Add green olives, black olives, mushrooms and mushroom soup to the green pepper mixture; stir to mix well.
• Dump all of the ingredients into the noodles along with the chicken and velveeta cheese; stirring until cheese is melted and everything is thoroughly mixed.
• Place mixture in a 13x9 greased baking dish and top with crushed crackers.
• Bake at 300 degrees 45 minutes to 1 hour.
• Can be prepared a day in advance and refrigerated; covered.
• If making in advance add the cracker topping just before baking.

Steps:

• Cook chicken in water with bay leaf and debone.
• Cook spinach noodles in the chicken broth and drain, but reserving the broth.
• Saute' green pepper, celery, and onion in melted margarine/butter until tender.
• Add cubed Velvetta and stir until melted.
• Next add green olives, mushrooms, cream of mushroom soup, and chicken.
• Blend sauce in cooked spinach noodles and place in slightly greased casserole.
• You may add more broth if needed.
• Top with cracker crumbs and dot with butter and bake 350 for 45 min.

Steps:

• Place chicken, bay leaves, 1 tablespoon salt, and 2 teaspoons pepper in a 10-quart stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the heat and transfer chicken to a cutting board. Let cool for about 15 minutes. Remove and discard skin and bones. Shred meat.
• Empty canned tomatoes and juices into a casserole dish and break up the tomatoes with your hands.
• Add shredded chicken back to the stockpot along with the crushed tomatoes and juices, potatoes, carrots, celery, onions, and corn. Cook over medium-low heat, stirring often, until vegetables are cooked and potatoes have thickened the stew, 45 minutes to 1 hour.