BBQ Chicken Sandwich with Fried Green Tomato and Bacon Pimento Cheese
BBQ Chicken Sandwich with Fried Green Tomato and Bacon Pimento Cheese
Ingredients
- BBQ Chicken Sandwich with Fried Green Tomato and Bacon Pimento Cheese
- 1 bottle BBQ Sauce
- 2 green tomatoes, sliced
- ½ cup AP flour
- ½ cup corn meal
- 1 tbsp seasoned salt
- 1 tbsp pepper
- 1 egg, whisked
- ¼ cup milk
- 2 cups canola oil
- 1 cups sharp cheddar cheese, shredded
- 2 tbsp pimentos
- 4 strips bacon, cooked until crisp and crushed
- 1 cup mayo
- 2 tbsp sour cream
- 4 hamburger buns, toasted (or toasted bread)
- 2 tbsp butter, melted
Preparation
- Place the chicken breasts in a slow cooker; pour BBQ sauce over and cook on low for 3 to 4 hours on high or 6 to 8 hours on low, until done. Let cool a little and shred with a fork (or in your KitchenAid, which I find is easiest).
- Combine flour, corn meal, salt and pepper, and whisk the egg and milk together in a mixing bowl.
- Dip the tomato slices in flour mixture, dip in egg mixture and repeat; set aside on a plate.
- Heat canola oil in a large pan over medium high heat and fry tomato slices about 30 seconds on each side, until brown; drain on paper towels.
- To make pimento cheese, mix the cheese, pimentos, bacon, mayo and sour cream.
- Brush toasted bread with melted butter.
- Assemble by spooning chicken on bottom half of bread, add a fried tomato slice, top with pimento cheese and top half of bread.
Recipe Tags
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