I am by no means a Southerner. I did move to the Southwest suburbs of Chicago. I do live across a main street from two rather large farms. Yet, still, I would not call myself a southerner. I don’t even know if this recipe truly does justice to two southern staples, fried chicken and pimento cheese. Northerner or Southerner, I think we can all agree this is an amazing and indulgent sandwich.
Mike and his friends have this thing. Well they have a lot of things that annoy me, like a yearlong Twitter convo that takes up most of his time. Yet, when I ask about specific details in said friends’ lives regarding visits to town or their families, his usual response is usually something along the lines of, “I don’t know. We don’t really talk about that.”
Uh, well what DO you talk about?
Politics, food, sports, and weekenders. “What is a weekender?” you may ask. It is the first thing they eat around Friday afternoon that usually signals the unofficial start to the weekend and results in an unproductive afternoon at work. Some common weekender lunches include a Chipotle burrito or a Philly cheesesteak sandwich. I could see how the return to work after one of those heavy items could be not so productive.
One week, or actually for a few weeks, our one friend was telling Mike about pimento cheese. Mike said he had never heard of it. Cue anger from the food blogger wife. I had to jog his memory back to this beaut of a recipe for Pimento Cheese Babka. Yeah. You had pimento cheese before.
Instead of continuing to be annoyed by the Twitter weekender convos, I decided to use them to fuel my creativity and blog recipes.
Hot, fried chicken breasts on a brioche bun with melty pimento cheese slathered all over. Pickles for me and none for Mike naturally. I think this is definitely an ideal weekender. I could even see this at a picnic in the park or something. You might think I am weird (wait, you probably already know that I am), but I totally even ate this cold. It is still good.
The key to the chicken is the brine and then patting it totally dry before you start with the flour, egg, and breadcrumb biz. It keeps the chicken juicy and allows the breading to stick really nicely to the chicken.
I guess I have to say thanks to Mike and his friends for helping me with this recipe. Thanks guys, keep the weekenders coming!