November 28, 2021

Fried Chicken and Pimento Cheese Biscuit Sandwiches

Fried Chicken and Pimento Cheese Biscuit Sandwiches are one of our favorite fall dinners. This delicious sandwich features crispy chicken, pimento cheese, bacon, tomato, and pickles on homemade cheddar biscuits. We love this dinner for several reasons. First of all, I like that this recipe uses ingredients I always have in the house. Secondly, I like that this recipe is fairly inexpensive to prepare. And, lastly, everyone loves all the yummy flavors on this sandwich. The homemade biscuits are very impressive to serve, especially to guests.

The Equipment I Used

A Cast Iron Skillet- I used this to fry my chicken. But, you can use any large skillet.
A Pastry Blender- You’ll need this to cut the butter into your flour.
A Meat Pounder- Use this or a rolling pin to pound out the chicken.
A Meat Thermometer- Be sure to use this to measure your oil for deep frying your chicken.

The Ingredients Needed for Fried Chicken and Pimento Cheese Biscuit Sandwiches

Cheddar Cheese- I like Cracker Barrel brand extra sharp cheddar cheese for both the biscuits and the pimento cheese.
Pimentos- These come in jar. You can usually find these in the pickle section of your market.
Flour- Be sure to use all purpose flour. I like the King Arthur brand.
Butter- Use unsalted butter.
Buttermilk- Be sure to use whole milk buttermilk.
Mayonnaise- I like Hellman’s brand mayonnaise.
Chicken- Use boneless, skinless chicken breasts.
Bacon- I like the Niman Ranch brand.

How I Made my Sandwiches

First, I made my biscuits. It’s important to not over mix the biscuit dough, or they’ll be tough.
Next, I stirred up the pimento cheese. Chill it until serving.
Then, I fried up the chicken. Maintain the proper temperature as you fry the chicken.
Finally, I assembled my sandwiches and served them.

If you like chicken and biscuits, you need to try these delicious Fried Chicken and Pimento Cheese Biscuit Sandwiches.

Fried Chicken and Pimento Cheese Biscuit Sandwiches

Fried chicken breasts with pimento cheese and bacon on cheddar biscuits.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American, Southern

Servings sandwiches

Ingredients

2 boneless, skinless chicken breasts
1 cup buttermilk
3 cups all purpose flour
2 tsp. each garlic powder, onion powder, and paprika
½ tsp. each kosher salt and black pepper
1 cup vegetable oil
7 slices cooked bacon
7 tomato slices
1 cup sweet pickle chips

For the Pimento Cheese:

1 cup extra sharp cheddar cheese, finely shredded
¼ cup mayonnaise
¼ cup jarred pimentos, drained and minced
1 clove garlic, grated
1 pinch cayenne pepper

Cheddar Cheese Biscuits:

3 cups all purpose flour (360g)
1 tsp. salt
1 tbsp. baking powder
10 tbsp. cold unsalted butter, cut in half inch pieces (140g)
2 ounces extra sharp cheddar, finely grated
1 cup full fat buttermilk, plus two tablespoons

Instructions

Begin by making the Cheddar Biscuits: Preheat the oven to 425 degrees.
In a large bowl, sift together the flour, salt, and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Using a fork, gradually stir in the buttermilk. Then, stir in the cheese. Try and stir as little as possible. On a floured board, pat the dough into a one inch thick rectangle. Using a four inch biscuit cutter, cut out biscuits. It's okay to reroll the dough, but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Bake them about 18 minutes or until they're light brown.
Next, make the Pimento Cheese: Stir all the ingredients together in a bowl and chill until serving.
Next, fry the chicken: Cut each breast horizontally into four even pieces. Take one piece at a time and pound them with a meat pounder or rolling pin in a plastic bag, until they are a quarter inch thick. Season them with salt and pepper. Prepare three bowls for dredging the chicken. Divide the flour and spices between two bowls. Place the buttermilk in a third bowl. Heat a cast iron skillet with one inch of oil on high heat, until the oil reaches 350 degrees. Dredge each piece of chicken in the flour, then the buttermilk, and then back into the buttermilk. Fry about four pieces at a time until the each piece is golden brown and no longer pink inside. Drain the chicken on a wire rack.
Split the biscuits and layer on the pimento cheese, chicken, bacon, tomatoes, and pickles.