Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves 4
Pimiento Cheese:
2 cups (500 mL) Ontario Smoked Gouda or Cheddar Cheese, cubed
1/2 small Ontario Onion, halved
2 cloves Ontario Garlic
1 Ontario Carrot, peeled and cut into 1-inch (2 cm) pieces
1 Ontario Celery Stalk, cut into 1-inch (2 cm) pieces
Half each Ontario Greenhouse Sweet Red and Yellow Pepper, halved
1/2 cup (125 mL) softened cream cheese
1/3 cup (75 mL) light mayonnaise
2 tsp (10 mL) Dijon mustard
2 tbsp (25 mL) Worcestershire sauce
1/2 lemon
2 tsp (10 mL) hot sauce
Hot Maple Syrup:
1 cup (250 mL) Ontario Maple Syrup
3 sprigs fresh Ontario Thyme Leaves
2 tbsp (25 mL) sriracha
4 skin-on boneless Ontario Chicken Thighs
4 tbsp (50 mL) seasoned salt, divided
2 tsp (10 mL) ground black pepper
1-1/2 cups (375 mL) Ontario Milk
1 Ontario Egg
2 cups (500 mL) all-purpose flour
4 Brioche buns
1/2 cup (125 mL) sliced jalapeños
Vegetable oil
Pimento Cheese: Grate the cheese and set aside. Add all vegetables to food processor and pulse until coarsely cut. Add cheese and remaining ingredients, purée until vegetables are chunky and cheese is spreadable. Set aside.
Hot Maple Syrup: In small saucepan, add maple syrup, thyme, sriracha, and heat over medium heat for 10 minutes, or until syrup is bubbly. Stir and remove from heat. Set aside.
In deep fryer or large skillet; heat oil to 325°F (162°C).
Season chicken with half each of the salt and black pepper. Set aside on plate.
Set up dredging station by adding milk to medium bowl, add the egg and whisk. In another medium bowl add flour, remaining salt, black pepper and combine with fork.
Line baking sheet with parchment paper, place wire rack on top.
Place chicken in flour mixture to coat on both sides, transfer to wet mixture to coat, transfer back to flour mixture and coat again. Slowly place chicken in batches to heated oil and fry until crispy golden and an instant-read thermometer inserted into the
thickest part of the chicken registers 165°F (74°C). Remove chicken and set aside on wire rack.
Assemble the sandwiches by placing one piece of chicken on the bottom bun, divide and pour syrup over the chicken, add a generous scoop of pimiento cheese, jalapeño slices, cover with top bun and press down slightly to spread the cheese. Repeat with the others.
Tip: Store leftover pimiento cheese in the refrigerator for up to 2 weeks. Use as a topping for salads or make cheese sandwiches.
