Yep, this is another Adam and Shea post-off. January 22nd is National Southern Food Day, and we decided to do a Southern cook off.
He’s from Texas, I’m from ‘Bama. I know Southern food better than he does….that Silly Texan. Anyway, to celebrate #nationalsouthernfoodday, we both made a recipe that we consider to be the ultimate in Southern cuisine.
I got this.
Yes, I know it’s a little elaborate, but I can’t change me. This thing is absolutely, completely and insanely delicious.
Barbecue chicken on a toasted bun with a fried green tomato and bacon pimento cheese. Yes…I said bacon. In the damn pimento cheese.
To me, this is a quintessential Southern dish. Here you have shredded barbecue chicken, fried green tomatoes AND pimento cheese. Does it get anymore Southern than that???
Adam, on the other hand, decided to go the chicken fried steak route. Ok, ok…yes that’s is Southern. I’ll give him that, and it is a damn beautiful sandwich.
It’s just not as Southern as mine.
From my perspective, Southern food is collard greens, fried green tomatoes, fresh onions and peppers from the garden, grits, pimento cheese and biscuits and gravy…just to name a few. I’m not saying that Adam doesn’t know Southern food; I’m just saying that Alabama is a bit more seasoned when it comes to Southern cooking than Texas is. How often does he say “y’all” compared to me? Hmmm. Has he ever referred to eating cornbread soaked in ice cold buttermilk? I don’t seem to recall that he has.
Now, that doesn’t change the fact that Adam can throw the hell down in the kitchen. Go here to get his recipe for his Chicken Fried Steak Sandwich.
Here’s your printable-
BBQ Chicken Sandwich with Fried Green Tomato and Bacon Pimento Cheese
- 1 lb boneless, skinless chicken breasts
- 1 bottle Stubbs BBQ Sauce
- 2 green tomatoes, sliced
- 1/2 cup AP flour
- 1/2 cup corn meal
- 1 tbsp seasoned salt
- 1 tbsp pepper
- 1 egg, whisked
- 1/4 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
- 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.