Skillet Buffalo Chicken with Homemade Pimento Cheese + Chopped Pickles

I’m telling you – I dream about recipes I can create with buffalo sauce.

If you give a Meredith homemade pimento cheese, she is going to want crispy buffalo chicken to go with it, and when you give her buffalo chicken she is going to think chopped pickles would be the perfect addition on top. If you don’t get the book reference, go talk to a kid. 😉

Baby J got mini pimento cheese sandwiches, with avocado and berries for this meal. Although, he did reach onto my plate and ate some of the chicken breading… multiple times…

Pimento Cheese:

This is not my recipe, but it has inspired me in many ways. My mom gifted me a cookbook: The Southern Entertainer’s Cookbook by Courtney Whitmore. It. Is. Beautiful. I highly recommend!

This pimento cheese is part of her recipe for Pimento Cheese Cups – which are a party hit! Jack LOVED his little pimento cheese sandwiches; it made me so happy to see him eat and enjoy them.

Link to Cookbook: Click

Courtney’s Pimento Cheese:

• 2 C Shredded Sharp Cheddar Cheese
• 1 C Good Quality Mayo (She suggests and I used Duke’s)
• 4 oz. Diced Pimentos
• 1/8 tsp Salt
• 1/4 tsp Hot Pepper Sauce

Skillet Buffalo Chicken

My favorite way to eat chicken.

Print Recipe Pin Recipe

Course Main Course

Servings 4

Equipment

• 1 Cast iron skillet
• 3 Rimmed Dishes For breading chicken

Ingredients

  

1x2x3x

• 1-1.5 lb. Chicken Breast, Raw
• 1/2 C Milk
• 1/2 C Dill Pickle Juice
• 2 Tbsp. Plain Yogurt
• 3 Tbsp Canola Oil
• 1 C Buffalo Sauce
• 1 C Panko
• 1 C Flour
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Onion Powder

Instructions

 

• In a container or bowl with a lid – add chicken, pickle juice, whole milk, and yogurt. Mix and cover chicken. Let chicken marinate in this mixture for at least 2 hours, up to 24 hours.
• When ready to fix, preheat oven to 350F. Preheat skillet over medium to medium/high heat, and add 3 Tbsp (a thin layer to cover the bottom) of canola oil to the skillet.
• Grab three rimmed dishes – one for flour mixture, one for buffalo sauce, and one for panko. Flour mixture: Mix flour with salt, pepper and onion powder.
• Dip each piece of chicken into the flour mixture, then into buffalo sauce, and lastly roll in panko. Then, place into preheated skillet with oil. Cook chicken for 8 minutes on each side, then transfer to oven and bake for 10 minutes. Check internal temperature: 165F.
• Plate chicken with a (heaping) dollop of pimento cheese and chop a dill pickle on top.

Tried this recipe?Let us know how it was!