Appalachian Fried Chicken Sandwich Plate
Appalachian mountain tradition reading a buttermilk-brined chicken thigh dredged in seasoned flour and fried crisp, stacked on a soft potato bun with pickles and a sorghum honey glaze, plated with fried green tomato wedges and ranch for the Smoky Mountains weekend meal.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk buttermilk, eggs, hot sauce, 0.5 tsp salt, and 0.5 tsp pepper. Submerge chicken thighs, marinate 15 minutes. Slice green tomato into 1cm rounds and pickles. Pick parsley leaves. Whisk flour, cornmeal, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 0.5 tsp pepper in a wide bowl.
Build 1
Lift chicken from buttermilk, press firmly into dredge until evenly coated. Rest on a rack 5 minutes while oil heats.
Fry 1
Heat 960ml oil in a large heavy skillet over medium-high to 350F (175C), 6–7 minutes. Fry chicken 4–5 minutes per side until deep golden and internal temp reads 165F (74C). Lift to a rack to drain.
Build 2
Dip green tomato rounds in leftover buttermilk, press through dredge. Fry in the same oil 2 minutes per side until golden. Lift to the rack.
Glaze
Whisk sorghum syrup, honey, and 0.5 tsp salt. Brush over hot chicken thighs until glossy. Divide butter between two small skillets or melt in batches over medium 60 seconds, toast potato buns cut-side down 60 seconds each until golden.
Plate
Stack chicken on each bun with pickles across, close the buns. Serve with fried green tomato wedges piled alongside, ranch in a ramekin, parsley scattered over each plate.
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