Things You'll Need:
- (1) Pimento Cheese Dressing (Shown how to make below)
- (3) Hard Boiled Eggs
- (2) Skinless, Boneless Chicken Breast Halves
- (1) Egg
- (1) Tbsp. Milk
- (1) Tsp. Hot Pepper Sauce
- 1/3 Cup of All-Purpose Flour
- (3) Tbsp. Vegetable Oil
- (1) Tbsp. Cider Vinegar
- (1) Tsp. Snipped Fresh Oregano (Optional)
- (1) 15.8 Oz. Can of Black-Eyes Peas, Rinsed & Drained
- (1) Large Butterhead (Boston or Bibb) Lettuce, torn (8 Cups)
- (1) Red, Sweet Pepper - Cut Into Strips
- ½ Cup of Pecan Halves, Toasted
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Step 1
Prepare your pimento cheese dressing.
Directions:
Allow (1) cup of finely shredded sharp cheddar cheese stand at room temperature for thirty minutes.
In a bowl, beat cheese and ½ a cup of mayonnaise with an electric mixer on the medium setting and combine.
Add ½ a cup of milk, (1) 2-oz. jar or drained, diced pimentos, 1/8 tsp. of cayenne pepper, salt and black pepper (to taste).
Beat to mix.
After your pimento cheese dressing is prepared, set aside and allow it to stand for 30 minutes at room temperature.
Half your boiled eggs lengthwise and scoop out the yolks. In a medium bowl, mash your yolks up with a fork. Don’t use a mixer as it will mash the yolks too finely.
Stir in 1 to 2 tablespoons of your pimento cheese dressing until smooth. Do this according to the texture you prefer. I tend to prefer mine very smooth. Others like less pimento cheese dressing. You be the judge here. -
Step 2
Take your chicken halves and place them into a thick, heavy-duty plastic bag, but don’t seal the bag.
Pound the chicken gently with a meat mallet, making the chicken a nice, even thickness of ½ an inch.
Sprinkle to taste with salt and black pepper. (I prefer using a coarse sea salt, but most people use regular table salt).
In a shallow dish, beat together the egg, milk and hot pepper sauce.
In a different shallow dish, place your flour.
Dip the chicken in the egg mixture, cover in flour.
In a large skillet heat (2) tablespoons of the oil. Add your flour-covered chicken and fry.
Cook for about 6 minutes on each side, until golden brown. It’s important to turn the chicken only once (but more important that the chicken is completely done!) Your chicken should no longer be pink inside when it reaches 170 degrees.
Drain all of the oil from your chicken well. Set aside to cool a bit before cutting it into strips. -
Step 3
In a bowl, combine the rest of the oil, vinegar, and oregano. Add your peas and toss the mixture to coat the peas. To serve this, place a bed of lettuce on a platter. Arrange your chicken, peas, red pepper, pecans, and deviled eggs. Pass the remaining pimento cheese dressing.
This makes about 6 servings and will be a summer favorite!
