|2 servings||calories per servings 595||protein serving 32 g||carbs per serving 42 g||total fat per serving 35 g|
Tangy and creamy white barbecue sauce, a staple in Alabama, makes this simple chicken preparation a standout. Add some slices of green tomato, breaded in buttermilk and cornmeal and pan fried, and you’ve got the fine-dining version of a classic roadhouse supper.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||14 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||6 g|
Season chicken pieces on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
Prepare your mise en place: Wash and dry tomatoes. Slice off the root and stem ends, then slice tomatoes into rounds about 1/2 inch thick. Cut each chicken breast into 4 long strips.
In a small bowl combine mayonnaise, vinegar, 1/2 packet sugar, 1/4 teaspoon PeachDish Salt, and Frank’s Hot Sauce to taste (start with 2-3 drops).
Line up 3 medium, shallow bowls for dredging the tomatoes. Place flour in 1 bowl. Place buttermilk in second bowl. In third bowl combine cornmeal and 1/4 teaspoon PeachDish Salt; stir well. Place a fork in each bowl.
To bread tomatoes: Place 1 tomato slice in the bowl of flour; use fork to turn slice to coat. Transfer slice to buttermilk bowl, and turn to fully coat. Transfer slice to cornmeal bowl, and turn to coat. Shake off any excess cornmeal, and place breaded tomato slice on a baking pan or plate. Repeat process for remaining tomato slices.
Heat a skillet over medium high heat. Add 1 teaspoon cooking oil, then add chicken pieces in a single layer. Cook without turning or stirring until browned on the first side, 2-3 minutes. Flip each piece and continue cooking until browned on the second side, 1-2 minutes more. Remove from heat, and coat with white barbecue sauce. (You’ll use a third to half of the sauce. Reserve rest for serving.)
Rinse and wipe out skillet. Add enough cooking oil to skillet to create a layer about 1/4 inch thick (about 1 cup oil), and place over medium heat. Line a platter with paper towels, and set near stove. When a tiny bit of cornmeal dropped into the pan sizzles, use tongs to carefully place an edge of 1 tomato slice into the hot oil, then slide the tomato away from you and into the oil. Add additional slices until pan is full but not overcrowded. Cook slices 3-4 minutes, or until golden brown and crispy on bottom. Carefully flip tomatoes ,and cook 2-3 minutes more, or until golden brown on second side. Transfer tomatoes to a prepared platter to drain. Season each tomato slice while still hot with a few grains of PeachDish Salt. Repeat with remaining tomatoes until all slices are cooked.
Serve chicken and fried tomatoes with extra white barbecue sauce on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...