Happy Tuesday! After a long wonderful Memorial Day weekend playing in the kitchen, I thought I would share one of the dishes I created. We all have our guilty pleasures and for me, Box Car Betty’s just can’t be beat! Fried chicken breast with pimento cheese, pickles and peach coleslaw on a bun, it speaks to my southern soul!
I’m not going to rant about diet or dieting. Boring, right? Let me just acknowledge that carbs are my kryptonite. I just wondered if I could have my Box Car sammie but in a healthier way!
I decided first to eliminate the bun altogether since it really is just a vehicle to get the goodies to my mouth. I’m not opposed to using a fork and knife for that. The second change I made was to bake my chicken breast instead of frying it. I preheated my oven to 400º and started to prepare my crust. You will need three bowls that that are large enough to fit the chicken into. One bowl for a flour mixture, one for two eggs and one for Panko crumbs. I placed two cups of flour in my first bowl and added a tablespoon of cumin, paprika, nutmeg, garlic powder, onion powder, salt and pepper. You can use any seasonings you prefer, but my blend turned out really tasty! I dipped the chicken in the flour mixture, shaking off any excess flour. In the second, bowl I whisked two eggs to dip the chicken into so the crust would adhere to it. In the third bowl, I used two cups of Panko, this is where the crunch happens, and pressed the chicken into the Panko to firmly coat both sides. I placed the chicken breasts on a rack in a baking dish and lightly sprayed them with Pam cooking spray. This helps the Panko brown. Depending on the thickness of the chicken, timing will vary. I use a thermometer to make sure that my chicken is perfectly cooked at 160º and resting it for five minutes while it reaches the desired 165º
I made my coleslaw the day before since I find it always tastes better after it has a chance to sit a bit. You can simplify this step by buying the pre-mix coleslaw adding 2 Tbs of mayonnaise, 1/4 cup relish, 1/4 cup chopped candied pecans, 3 diced peaches, 1/4 cup champagne vinaigrette, and salt and pepper. I used red cabbage and shredded carrots because it’s colorful.
I totally cheated and bought my pimento cheese instead of making it on my own. Palmetto Cheese with jalapeños is my go-to brand. It’s simply perfect!
I used Wickles Wicked Pickle Chips as my garnish. They are sweet and sour and pair wonderfully with the slaw and the pimento cheese!
Happy Tipsy Tuesday and happy cooking! If you have some healthier versions of your favorite craves, I’d love to hear about them!