One recipe Pimento Cheese Dip
3 boneless, skinless chicken breasts, cut into four pieces
1 quart buttermilk
5 c. All-purpose flour
3 Tbsp. Head Country Original Championship Seasoning
2 tsp. Black pepper
2 tsp. Salt
Vegetable shortening for frying
Hawaiian rolls, sliced and browned in butter
Head Country Sweet & Sticky Bar-B-Q Sauce
375 degrees F
Marinate chicken strips in the buttermilk overnight.
Heat shortening to 375 degrees F in a large Dutch oven.
Remove the chicken strips from the buttermilk. Add flour and salt to a large dish or bowl, mixing well. Fold in 1/4 c. of the buttermilk used for marinating, until lumps form (use more than 1/4 c. of the buttermilk, if needed).
Season the chicken with Head Country Original Championship Seasoning and black pepper. Dredge seasoned chicken through the flour mixture. Press the flour mixture onto the chicken strips, if needed.
Add chicken to the oil, making sure not to overcrowd the pot. Cover with a lid and fry for 7-9 minutes. Turn the pieces, then cook 5 minutes more. Remove the fried chicken from the pot to a paper towel-lined plate. Repeat until all chicken is fried, making sure the oil comes back to temperature after each batch and before starting the next.
Add one piece of chicken to each roll bottom. Spread with plenty of pimento cheese. Top with pickles and a roll top. Enjoy!