Fried Chicken Sandwich with Pimento Cheese

Fried Chicken

  • chicken thighs, boneless, skin on
  • 2 cloves of garlic, smashed
  • 1 cup juice from bread and butter pickles
  • 1 quart buttermilk
  • 2 eggs
  • 2 cups bread flour
  • 1 tsp. thyme
  • 2 tsp. cayenne pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. paprika
  • kosher salt and pepper to taste
  • oil for frying


  1. Marinate the chicken. In a medium bowl, combine smashed garlic with 1 cup pickle juice and thyme. Add chicken and marinade for 1-2 hours. After marinating, remove from brine and pat dry with paper towel.
  2. Prepare the dredge. In a medium bowl, whisk buttermilk and eggs. Combine flour and seasonings in another bowl and season with salt and pepper.
  3. Working in batches, boat chicken in buttermilk and dredge in flour. Transfer to a baking sheet and return to the fridge for 20-30 min.
  4. Heat at least 2” of neutral oil over medium heat until oil reaches 350 degrees.
  5. Working in batches, fry chicken for approx. 8 min or until cooked through.
  6. Drain on clean paper towel and season with kosher salt.


Pimento Cheese

  • 4 oz. cream cheese, softened
  • 8 oz. shredded sharp cheddar
  • ½ cup mayonnaise (preferably Dukes)
  • 8 oz. pimento peppers, drained
  • 1 tbsp. pickle juice
  • 3 dashes hot sauce (preferably tobacco)
  • Salt and pepper


  1. Combine all the ingredients in a medium bowl and adjust seasoning with salt and pepper to taste. Use immediately or store in the the fridge for up to one week.


Other Fixins

  • potato rolls
  • lettuce
  • tomato
  • pickle slices

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