|2 servings||calories per servings 720||protein serving 33 g||carbs per serving 67 g||total fat per serving 34 g|
Tangy, creamy white barbecue sauce is a popular accompaniment to chicken sandwiches in Alabama, as are buttered, toasted buns. The sandwiches are often garnished with pickles, a flavor mimicked by the sweet-and-sour potato salad served alongside. This meal is simple and bright, and reminiscent of a perfect sunny picnic, despite the chill in the air this time of year.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||67 g|
|Dietary Fiber||8 g|
Place a saucepan over high heat. Fill halfway with about 6 cups water. Add 1/4 teaspoon PeachDish Salt. This is your potato cooking water.
MISE EN PLACE
• Peel potato. Quarter lengthwise. Cut crosswise into 1/2-inch pieces.
• Peel and crush garlic.
• Peel and halve onion. Dice 1/4 cup (save remaining onion for another use).
• Split buns.
• Pick and chop parsley leaves.
• When water boils, add potato and garlic.
• Simmer until potato is fork-tender, 12-15 minutes.
• Drain potato and garlic.
While potato cooks, season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• In a medium bowl, combine mayonnaise, mustard and Fancy Joes seasoning.
• Stir in hot sauce to taste.
• In a large bowl, smash cooked garlic.
• Whisk in sugar, vinegar, 1 tablespoon olive oil, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
• Fold in potato, onion and parsley.
• Place a skillet 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 skillet.
• Add buns, cut-side down. Move them around the skillet to absorb butter and chicken fond. Toast until golden-brown, about 2 minutes.
• Shred chicken.
• Toss in barbecue sauce.
• Spoon chicken onto buns.
• Serve sandwiches with potato 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...