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Alabama white sauce, or white barbecue sauce, is a mayo-based condiment with a kick—thanks to ingredients like cayenne pepper and prepared horseradish (the grated and vinegar-packed root). Tonight, we’re slathering our white sauce onto toasted buns before piling on crispy chicken and pickled sweet peppers. Served with the sandwiches, roasted sweet potato, tossed with marinated scallion, makes for a perfectly hearty side.

Ethan Mick

with Alabama White Sauce & Roasted Sweet Potato

Spicy Chicken Sandwiches

Boneless, Skinless Chicken Thighs

Sesame Seed Buns

Scallion

All-Purpose Flour

Apple Cider Vinegar

Mayonnaise

Prepared Horseradish

Sweet Piquante Peppers

Alabama White Sauce Spice Blend (Garlic Powder, Mustard Powder, Ground Celery Seeds, & Cayenne Pepper)

Sweet Potato

Ingredients

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. [Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces.](#) Quarter the peppers lengthwise. Cut off and discard the root end of the scallion. Thinly slice the scallion and place in a bowl with **2/3 of the vinegar**. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Prepare the ingredients & marinate the scallion:

Place the **sweet potato** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast, turning halfway through, 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the **marinated scallion and marinating liquid**; carefully toss to combine. Season with salt and pepper to taste.

Roast the sweet potato:

While the sweet potato roasts, in a bowl, combine the **mayonnaise**, **horseradish**, **spice blend**,  and **remaining vinegar**. Season with salt and pepper to taste.

Make the sauce:

While the sweet potato continues to roast, place the **flour** on a plate. Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess); transfer to a separate plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board and cut in half.

Coat & cook the chicken:

Add the **buns**, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

Toast the buns:

Spread **as much of the sauce as you'd like** onto the cut sides of the **toasted buns**.Top the bun bottoms with the **halved chicken** and **peppers**; complete the sandwiches with the bun tops. Divide the sandwiches and **roasted sweet potato** between 2 dishes. Enjoy!