People in Birmingham tend to be, well, a little piggy about barbecue. That doesn’t mean we’re always inclined to overindulge — although, hey, it happens — but pulled pork and juicy ribs typically rule our hearts, minds and appetites.

Not today, though.

We’re here to sing the praises of barbecue chicken, and point to some restaurants that serve the bird in mouth-watering ways. Alabama, after all, is the home of a renowned white barbecue sauce that’s a delicious accompaniment to chicken — be it grilled or smoked, white meat or dark, arranged on a fancy tray or piled onto a styrofoam plate.

Here are our picks for five places, in and around the Magic City, that will turn you into a diehard fan of barbecue chicken, if you’re not already. And let’s not forget the side dishes, which complement the main attraction in a variety of scrumptious ways.

READ: AL.com’s top 5 picks for pizza, burgers, ice cream, hot dogs, doughnuts, breakfast, fried chicken, Mexican restaurants, chicken wings and meat-and-three in Birmingham.

5. RUSTY’S BAR-B-Q

7484 Parkway Drive in Leeds. rustysbarbq.com

Rusty’s Bar-B-Q, founded in 2009, is an unpretentious spot with a welcoming atmosphere and a mom-and-pop feel. It would be easy to drive right past the place, which sits on Parkway Drive in Leeds, but that would be a mistake. Rusty’s knows how to do barbecue, and that means tasty pit-smoked chicken, along with pulled pork, ribs, turkey and brisket. (Rusty’s even has a barbecue plate with jackfruit for vegetarians, but that’s another story.) The restaurant boasts several different kinds of sauces, including a traditional Alabama white sauce made with mayonnaise, pepper and vinegar. Rusty’s brings the flavor, along with hefty portions for folks who arrive hungry. We wouldn’t eat pulled chicken just anywhere — it requires lots of finesse in its simplicity — but it’s one of our go-to’s at Rusty’s, along with white sauce and extra pickles.

Order this: A pulled chicken plate with creamy white sauce certainly hits the spot, paired with baked beans and jalapeno cornbread. For extra crunch, add French fries, fried okra or onion rings.

4. BOB SYKES BAR-B-Q

1724 Ninth Ave. North in Bessemer. bobsykes.com

Bob Sykes Bar-B-Q is a beloved institution in Bessemer, offering hearty fare “from the pit to the plate” for more than six decades. With a history like that, this homey joint must be doing something right — in fact, lots of things — and we’re happy to join the crowd proclaiming the restaurant well worth a visit. Bob Sykes is old-school in the very best way, with a friendly staff, comfy interior, busy drive-thru and, of course, lots of savory smoked meat and fixings. Red sauce is king here, tangy and made from a family recipe. It’s perfect for dunking with a slice of white bread, and despite our fondness for white sauce, Bob Sykes’ red sauce tastes mighty fine with a half-bird plate. Special kudos for the yummy side dishes, which range from potato salad to onion rings to corn on the cob. Clean-the-plate types might never find room for dessert at Bob Sykes, but the house-made pies and cakes can be ordered to take home.

Order this: Go for the gusto with a half-chicken plate, served with two large-portion sides. You can’t go wrong with traditional sidekicks like baked beans and slaw, but we also like the fried okra and delectable mac and cheese.

3. MISS MYRA’S PIT BAR-B-Q

3278 Cahaba Heights Road in Birmingham. www.missmyras.com

The pit has been smoking at Miss Myra’s Pit Bar-B-Q since 1984, earning raves from legions of barbecue aficionados. Among them is celebrity chef Andrew Zimmern, who visited Miss Myra’s in 2013 and promptly went into raptures over the hickory-smoked chicken. “Brittle golden skin, sweet, smoky, moist yardbird and her famous white sauce,” Zimmern said. “Miss Myra’s tangy, creamy version of the Alabama state BBQ sauce is a perfect dip for the expertly smoked chicken.” The food here is so compelling, Zimmern included the no-frills joint on his barbecue bucket list. We wholeheartedly agree, and will arm-wrestle anyone who isn’t enthralled by Miss Myra’s famous white sauce. Although ribs, pulled pork and smoked sausage can be found on the menu — along with a smoked chicken salad that sounds intriguing — we’re laser-focused on Miss Myra’s barbecue chicken plate. It’s that good.

Order this: The half-chicken plate, of course, with classic sides such as potato salad, baked beans or slaw. Save room, if you can, for a dish of banana pudding.

2. RODNEY SCOTT’S WHOLE HOG BBQ

Three locations in Birmingham metro area, including 3719 Third Ave. South in Avondale. rodneyscottsbbq

Rodney Scott’s Whole Hog BBQ opened its first Birmingham location in 2019, and quickly became a sensation. Scott, a South Carolina pitmaster, proceeded to build a barbecue mini-empire here, teaming with friend and business partner Nick Pihakis of the Pihakis Restaurant Group. Now, with three locations in the metro area, Rodney Scott’s is an important part of Birmingham’s barbecue scene. And we can definitely see why. Lots of people swear by the pulled pork and ribs, which are slow-smoked standouts. But we’re all about the barbecue chicken, served bone-in and packing a fiery punch. (The heat comes courtesy of a “Rib Rub” that Rodney Scott’s also uses on poultry.) The menu also features smoked wings, pulled chicken sandwiches and options for loaded potatoes and salads topped with chicken. You want sauce? Rodney Scott’s offers several varieties, including our favorite: White sauce made with mayonnaise, vinegar and pepper.

Order this: The white-meat chicken plate is absolutely crave-worthy, especially when paired with fire-quenching sides such as potato salad and creamy slaw. Cornbread is a must, as well.

1. SAW’S BBQ

Six locations in Birmingham metro area, including Saw’s Soul Kitchen, 215 41st. St. South in Avondale. sawsbbq.com

Saw’s BBQ made its Birmingham debut in 2009, in the Edgewood area of Homewood. Founder Mike Wilson, who died in 2020, was a North Carolina native with a genius for smoked meat, and his culinary legacy continues via six — count ‘em, six — locations of Saw’s in the metro area. “I believe in the old, traditional way (of barbecuing),” Wilson said in a 2009 interview with AL.com. “Since I grew up in North Carolina, it’s usually hickory wood and the vinegar-based sauce. You just kind of let it cook slow and low. It takes a while.” Fair enough, but we’re convinced that some extra barbecue magic must be at work in Saw’s kitchens. The smoked chicken is a revelation: Tender, juicy and luscious when served with both red AND white sauce. Saw’s also offers exceptional sides, from cheese grits to deviled eggs to sweet potato fries. (Pro tip: Many Saw’s locations, like the one in Avondale, can get extremely busy during mealtimes. We’ve learned to slide in at odd hours, or in the thick of SEC football games, to avoid the crowds and easily secure a table or takeout.)

Order this: A plate of smoked chicken thighs, tossed in red sauce and drizzled with white sauce, is pure heaven. We paired the chicken with turnip greens and mac and cheese, devouring every bite and wishing for seconds.