Fried Chicken and Pimento Cheese Sandwiches

Fried Chicken and Pimento Cheese Sandwiches

servings
6

Ingredients





















Cooking Instructions

1

Heat oven to 400oF.


For biscuits:


1

In large bowl, combine flour, baking powder and salt. Add cold butter and using a pastry blended or two knives, cut butter into pea-size pieces. Stir in cheese. Add buttermilk and mix just until dry ingredients are moistened. Knead dough by hand 4 or 5 times in bowl and form into ball. Place dough on lightly floured surface.
 


2

Pat or roll dough out to a 1/2-inch thick rectangle. Cut dough crosswise in half. Stack pieces into 2 layers (height will be about 1 inch). Use a 3 or 3 1/2-inch round biscuit cutter to cut out 6 rounds. Place rounds on ungreased baking sheet. Brush egg yolks over tops.
 


3

Bake for 15 minutes or until golden brown. Transfer to wire cooling rack and cool completely. Biscuits may be frozen for up to 1 month.


For chicken cutlets:


1

Whisk together buttermilk and hot sauce in large shallow plate. Arrange cutlets on the plate, turning to coat. Let stand at room temperature 15 minutes. (Or cover and refrigerate up to 3 hours).
 


2

Place breadcrumbs in shallow pie plate or dish. If desired, stir in cayenne pepper. Use a fork to pick up each chicken cutlet letting excess buttermilk drip off. Place on crumbs and turn to coat both sides evenly patting to adhere. Place on sheet of waxed paper. When chicken is coated, heat oil in a 12-inch skillet over medium-high heat until hot. Add cutlets, decrease heat to medium and cook until browned on bottom, about 3 minutes. Turn and continue cooking until golden brown and chicken is cooked through, 3-4 minutes longer.
 


For assembly:


1

Warm biscuits if desired. Split biscuits in half and spread 2 tablespoons of the pimiento spread over each side. Place bottoms of biscuits on serving plates and top with lettuce, pickles, chicken cutlet and tomatoes. Close sandwiches with biscuit tops and serve immediately.
 
 
 


Ingredients





















Cooking Instructions

1

Heat oven to 400oF.


For biscuits:


1

In large bowl, combine flour, baking powder and salt. Add cold butter and using a pastry blended or two knives, cut butter into pea-size pieces. Stir in cheese. Add buttermilk and mix just until dry ingredients are moistened. Knead dough by hand 4 or 5 times in bowl and form into ball. Place dough on lightly floured surface.
 


2

Pat or roll dough out to a 1/2-inch thick rectangle. Cut dough crosswise in half. Stack pieces into 2 layers (height will be about 1 inch). Use a 3 or 3 1/2-inch round biscuit cutter to cut out 6 rounds. Place rounds on ungreased baking sheet. Brush egg yolks over tops.
 


3

Bake for 15 minutes or until golden brown. Transfer to wire cooling rack and cool completely. Biscuits may be frozen for up to 1 month.


For chicken cutlets:


1

Whisk together buttermilk and hot sauce in large shallow plate. Arrange cutlets on the plate, turning to coat. Let stand at room temperature 15 minutes. (Or cover and refrigerate up to 3 hours).
 


2

Place breadcrumbs in shallow pie plate or dish. If desired, stir in cayenne pepper. Use a fork to pick up each chicken cutlet letting excess buttermilk drip off. Place on crumbs and turn to coat both sides evenly patting to adhere. Place on sheet of waxed paper. When chicken is coated, heat oil in a 12-inch skillet over medium-high heat until hot. Add cutlets, decrease heat to medium and cook until browned on bottom, about 3 minutes. Turn and continue cooking until golden brown and chicken is cooked through, 3-4 minutes longer.
 


For assembly:


1

Warm biscuits if desired. Split biscuits in half and spread 2 tablespoons of the pimiento spread over each side. Place bottoms of biscuits on serving plates and top with lettuce, pickles, chicken cutlet and tomatoes. Close sandwiches with biscuit tops and serve immediately.
 
 
 


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