Name: Fried Chicken and Pimento Cheese Sandwich
Prep time: 40 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 c. shredded sharp cheddar cheese (about 4 ounces); 1 c. shredded monterey jack cheese (about 4 ounces); 2 oz. cream cheese, at room temperature; 1 (4-ounce) jar diced pimentos, drained; 1/4 c. mayonnaise; 1 1/2 tsp. dijon mustard; 2 tbsp. plus 2 teaspoons adobo sauce (from a can of chipotle peppers); 1 tsp. black pepper; Vegetable oil, for frying; 1 1/4 c. all-purpose flour; 3 tbsp. cornstarch; 1 tsp. kosher salt, plus more to taste; 1/4 tsp. garlic powder; 1/4 tsp. onion powder; 1 1/4 c. buttermilk; 2 skinless, boneless chicken breasts (6 to 8 ounces each); 4 brioche buns, split and toasted; 12 dill pickle slices; Green-leaf lettuce, for topping; Potato chips, for serving

Step 1Make the pimento cheese: Combine the cheddar, jack, and cream cheese in a large bowl. Add the diced pimentos, mayonnaise, mustard, 2 teaspoons adobo sauce, and ¼ teaspoon pepper and stir to combine. Set aside.

Step 2Fry the chicken: Heat 1½ inches vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer reaches 350˚F.

Step 3Whisk together the flour, cornstarch, salt, garlic powder, onion powder, and remaining ¾ teaspoon pepper in a shallow dish. Whisk the buttermilk and remaining 2 tablespoons adobo sauce in a separate shallow dish.

Step 4Cut the chicken breasts in half horizontally to make 4 thin cutlets. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk, letting the excess drip off. Dredge again in the flour mixture, pressing well to thoroughly coat.

Step 5Working in 2 batches, fry the chicken until golden brown and cooked through, about 3 minutes per side. Remove to a rack and sprinkle with salt.

Step 6Spread some pimento cheese on the cut sides of each bun. Fill with the chicken, pickle slices, and lettuce. Serve with potato chips.