5.0 – 1 reviews • Chicken Recipes
| Level: |
Intermediate |
| Total: |
1 day 1 hr 5 min |
| Active: |
1 hr 15 min |
| Yield: |
6 servings |
Ingredients
- Six 6-ounce chicken breasts
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- Oil, for frying
- 2 quarts buttermilk
- 1/2 cup hot sauce, preferably Crystal
- 5 eggs
- 3 cups all-purpose flour
- Nashville Hot Dip, recipe follows
- 6 potato buns, toasted
- 30 dill pickle slices
- Pimiento Cheese, recipe follows
- 1 cup light brown sugar
- 2 tablespoons cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 5 pounds shredded Cheddar
- 1 1/2 cups mayonnaise
- 14 ounces roasted red peppers, drained and rough chopped
- 3 tablespoons minced garlic
- 1/8 cup hot sauce
- 3 jalapeño peppers, deseeded
- 1 tablespoon kosher salt
- 1/2 tablespoon ground black pepper
Instructions
- Place the chicken breasts in a mixing bowl and toss with the salt and pepper. Place in a perforated pan with a pan underneath to catch the juices. Cover and refrigerate to let dry brine for 24 hours.
- Heat a deep-fryer to 350 degrees F and an oven to 200 degrees F.
- Place the buttermilk, hot sauce and eggs in a bowl and mix together. In a separate bowl, place the flour. Place the chicken in the flour with one hand, then in the wet mix with the other; then back in the flour. Pat the flour into the chicken, making sure it is coated thoroughly (it does not have to be a smooth surface—think: fried chicken). Fry the chicken breasts in batches to avoid overcrowding to 165 degrees F, about 8 minutes. Reserve the cooked chicken in the warm oven.
- Remove 3 cups hot oil. Stir in the Nashville Hot Dip; it will bubble a little but won’t explode. Dip the chicken into the hot spice oil with tongs, then set aside.
- Place the toasted bun bottoms down with 2 pickle slices on each, then spread 4 ounces Pimiento Cheese on each. Put the Nashville spiced chicken on top of the cheese and top with about 2 more ounces of Pimiento Cheese on each, followed by 2 more pickle slices on each. Top with the toasted bun tops and enjoy.
- Combine the brown sugar, cayenne, paprika, salt, pepper and garlic powder in a bowl.
- Combine the Cheddar and mayonnaise in a large bowl. Reserve. In a food processor, add the red peppers, garlic, hot sauce, jalapeños, salt and pepper. Pulse on low until combined like a thick puree or salsa. Mix these items with the mayonnaise and cheese, making sure that all the ingredients are combined well.