Fried Chicken Sandwich with Maple Bacon & Pimento Cheese

Fried Chicken Sandwich with Maple Bacon & Pimento Cheese

Makes 8 sandwiches

Ingredients

For the Chicken

• 4 large boneless chicken breasts
• 2 cups buttermilk
• 1/2 teaspoon cayenne + 1/4 teaspoon Cayenne, divided
• 2 cups flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• Canola oil for frying

For the Pimento cheese

• 2 cups cheddar cheese
• 8 ounces cream cheese
• 1/2 cup mayo
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne
• 1/2 cup diced pimento
• salt & pepper

For assembly

• 8 burger buns
• 2 tomatoes, sliced
• 1 cup lettuce
• 1/2 cup dill pickles, thinly sliced
• 16 slices thick cut bacon
• 2 tablespoons maple syrup
• Special Equipment: Deep fry thermometer

Instructions

Cut each chicken breast in half and place in a large freezer bag. Cover the chicken with your buttermilk, and 1/2 teaspoon of cayenne. Shake the bag to make sure the chicken is completely coated. Refrigerate overnight.

In the base of a stand mixer, combine all of your cheese ingredients, and mix on low until combined (about 3 minutes). Transfer to an airtight container. (Cheese will keep for several days).

Preheat your oven to 350.

Line a large baking tray with parchment paper, lay out your bacon, and baste both the top and bottom with maple syrup. Bake for 25-30 minutes, turning half way through, until crispy. Drain any excess grease on paper towel and set aside.

Heat 3 inches of canola oil in a deep, heavy pot to 350 degrees.

In a large bowl, combine flour, garlic powder, sea salt, and 1/4 teaspoon cayenne, and stir together. Working in batches, dredge your chicken in the flour and fry for 7 - 8 minutes, turning several times, until golden brown.

Build your chicken burgers with a tablespoon pimento cheese, one chicken filet, a slice of tomato, 2 slices of bacon, pickles, lettuce, and top with one more tablespoon of cheese.

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