Vinegar Chicken with Alabama White Sauce

Vinegar is the crowning glory in this dish. The vinegar-soaked chicken finished off with a vinegary sauce may be excessive, and you’d be right. But there’s nothing wrong with a little excess; as Mae West said, “Too much of a good thing can be wonderful.” And that’s what this dish is: mouthwatering, addictively tangy, and wonderful.

You can break down the chicken into four pieces or have your butcher do it for you. You will end up with two whole legs and two breasts with wings attached, which makes both dark and white meat lovers happy. Keep in mind that the chicken needs time to marinate before cooking, and you will need to get your hands on two cast iron skillets, one to cook the chicken in and another to act as a weight.