The simplistic fried chicken sandwich is a massively growing trend across the nation not to be missed. The featured recipe has a deep southern twist with pimento cheese and the regional Nashville hot flavor profile.
Prep Time12 hours. Makes 1 Sandwich.
- 1 ea. Gordon Choice Brioche Bun
- 3 oz. Sweetgrass Diary Pimento Cheese
- 4 oz. Tomatoes
- 1 ea. Fresh Boneless/Skinless Chicken Thigh
- 1 ea. Lettuce Leaf
- 1 cup Buttermilk
- 1 TBSP Halperns' Nashville Hot Seasoning
- 2 oz. Dill Pickles
- 1 cup Gordon Choice Chicken Breader
Mix buttermilk and Nashville hot seasoning and place in container with chicken thigh and let sit overnight.
Dip marinated chicken thigh in seasoned breader. (for thicker breading dip back in buttermilk and the breader)
Deep fry chicken and green tomatoes in a preheated 350°F until golden brown and internal temperature of 165°F is reached.
Toast light buttered brioche bun for assembly.
Layer sliced tomatoes, chicken thigh, lettuce, pimento cheese and dill pickles on toasted brioche.