|2 servings||calories per servings 610||protein serving 31 g||carbs per serving 44 g||total fat per serving 34 g|
If we could package up a pleasant sunny summer day and somehow turn it into a meal, this would be it. Tangy, creamy white barbecue sauce is a popular accompaniment to chicken sandwiches in Alabama, as are delicious buttered and pan-toasted buns. The sandwiches are often garnished with pickles, a flavor and texture found here in the crisp, colorful sweet-and-sour vegetable salad.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||44 g|
|Dietary Fiber||6 g|
MISE EN PLACE
• Halve tomatoes.
• Slice cucumber.
• Halve and peel onion. Slice 1/4 cup; save any extra for another use.
• Split buns.
• In a bowl whisk together sugar, vinegar, 1 tablespoon olive oil, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Fold in tomato, cucumber and measured onion.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• In a medium bowl, combine mayonnaise, mustard and Fancy Joe seasoning.
• Season to taste with hot sauce.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to a plate.
• Add butter to pan.
• When butter melts, add buns, cut-side down. Toast until golden brown, about 2 minutes.
• Shred chicken.
• Toss with sauce, and divide between buns.
Serve sandwiches with cucumber-tomato salad, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...