Jul 16, 2019

Pimento Cheese Fried Chicken Sandwich

Prep Time: 10 mins
Cook Time: 20 mins
There’s a reason it’s referred to as “the caviar of the South”! Pimento cheese isn’t actually a type of cheese, it’s a cheese spread made of a combination of pimento peppers, Cheddar cheese, mayonnaise and cream cheese.

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Pimento Cheese Fried Chicken Sandwich

I’m still fairly new to the whole pimento cheese thing – it’s definitely more of a Southern custom and I am a Jersey girl – but after trying this cheese spread on top of a crispy piece of chicken and light and airy brioche bread you will be addicted too.

What’s in pimento cheese?

  • pimento peppers
  • cheddar cheese
  • mayonnaise
  • cream cheese

 

pimento cheddar cheese ingredient shot

There’s a reason it’s referred to as “the caviar of the South”! Pimento cheese isn’t actually a type of cheese, it’s a cheese spread made of a combination of pimento peppers, Cheddar cheese, mayonnaise and cream cheese.

Pimento Cheese Fried Chicken Sandwich recipe from Cooking with Cocktail Rings

I gently fold the cheese into the mixture so that it is still chunky and the cheese is visible rather than puréed. It’s an addicting spread – I had to refrain from eating the pimento cheese with my hands as I was making it (I’m a savage!). It makes for the perfect topping on this fried chicken sandwich with thinly sliced heirloom tomato, tender butter lettuce and a brioche bun.

Pimento Cheese Fried Chicken Sandwich

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Prep Time 10 mins
Cook Time 20 mins
Serves 2 sandwiches

Ingredients:

For the fried chicken:

  • Vegetable oil, as needed, for frying
  • cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 egg, lightly beaten
  • 1 cup low-fat buttermilk
  • 1 teaspoon Tabasco hot sauce
  • 4 large boneless skinless chicken thighs, about 1 pound

For the pimento cheese:

  • ¼ cup cream cheese, at room temperature
  • ¼ cup mayonnaise
  • ½ teaspoon Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese
  • 3 tablespoons chopped jarred pimento peppers
  • 1 tablespoon thinly sliced green onion

For serving:

  • 4 brioche buns, split in half, toasted
  • 1 heirloom tomato, thinly sliced
  • 4 butter lettuce leaves
  • 8 strips cooked bacon, halved

Instructions:

For the fried chicken:

  • Fill a large cast iron pan with vegetable oil so it reaches 2-inches up the pan. Heat the oil to 350°F.
  • In a medium shallow bowl, combine the flour, salt, paprika, pepper and cayenne. Whisk the buttermilk, egg and hot sauce together in a medium bowl. Once piece at a time, dip chicken in the buttermilk mixture then dredge in the flour.
  • Shake off any excess flour and fry in the oil, flipping once, until the chicken is golden brown on all sides, about 8 minutes. Remove the chicken and allow to drain on a paper towel-lined plate.

For the pimento cheese:

  • In a medium mixing bowl stir together the cream cheese, mayonnaise and Worcestershire until completely combined. Fold in the cheese, pimentos and green onion until evenly distributed.

For serving:

  • Spread 2 tablespoons of the pimento cheese mixture on the bottom half of each of the buns and top with a piece of the fried chicken, bacon, tomato and lettuce. Close the sandwich and repeat with the remaining ingredients.

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