Sous Vide Chicken Quarters with Alabama White Sauce

sous vide chicken with Alabama sauce

Sous Vide Chicken Quarters with Alabama White Sauce

Deep down in the heart of Alabama, a legendary sauce was born at  Big Bob Gibson Bar-B-Q. This mayo-based sauce was simply named “Alabama white sauce,” and is creamy, tangy with a little punch of heat. The flavor profile perfectly lends itself to smoked or grilled chicken. Given this, we thought we’d give it a sous vide twist.

Cue sous vide chicken quarters. As we already know by now, sous vide chicken is simply unbelievable. It is insanely tender and juicy every time, the definition of perfection.

Then you top it with creamy, zesty sauce, and you’ve got yourself the perfect flavor profile.

Save yourself a trip to Alabama and make this sauce at home now.

Time and Temperature

Through loads of experimentation, we’ve found that cooking chicken quarters at 74C/165F for 3 hours is the perfect combo. Cooking the chicken for 3 hours results in extremely tender, juicy chicken that Thomas Keller would be proud of. Also, cooking the chicken at 165F ensures that it is fully cooked to the bone. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

Special Equipment

Although you only need a sous vide machine for this recipe, it helps to know you are equipped with the best kitchen tools possible. Below are equipment we feel will give this recipe an extra boost. You can also check out our full list of recommended gear here.

Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend you invest in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the chicken. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

Sous Vide Chicken Quarters with Alabama White Sauce

Course Main Course
Cuisine American
Keyword alabama, chicken, chicken quarters, sous vide, white sauce
Prep Time 10 minutes
Hands-On Cook Time 5 minutes
Sous Vide Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 people


Chicken Quarters and Seasonings

  • 2-3 lbs chicken quarters
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Alabama White Sauce

  • 1 cup mayonnaise
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp extra hot horseradish
  • 1 Tbsp fresh lemon juice
  • 1 tsp yellow mustard
  • 1 tsp fresh ground black pepper
  • 1 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder


Alabama White Sauce

  1. In a bowl, mix together mayonnaise, apple cider vinegar, extra hot horseradish, lemon juice and yellow mustard. Once stirred, add salt, pepper, cayenne pepper and garlic powder and stir again. Put Alabama white sauce in the fridge for an hour to let flavors combine.

Chicken Quarters

  1. Set sous vide machine to 74C/165F.

  2. Place chicken in freezer bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for two hours.

  3. Remove bag from bath. Take chicken quarters out of the bag, pat dry and season with blend of salt, pepper, cumin, paprika and garlic powder.

  4. Heat a large skillet on high and add oil. Sear for 60 seconds on each side. If you have a grill, preheat on high and sear for 60 seconds on both sides. Remove from pan or grill and place on plate to rest. Serve the chicken quarters with Alabama white sauce and enjoy!

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