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Fried Chicken and Pimento Cheese

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 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Southern
Servings 7 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.
Keyword Chicken
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