Blue Ribbon Chicken Recipe

Prep and brine

If chicken breasts are thick, butterfly or pound to an even 3/4-inch thickness. Place chicken in a bowl or zip-top bag with buttermilk and hot sauce. Refrigerate 1 hour (or up to 4 hours) to tenderize and flavor.

Set up dredging station

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In a second shallow bowl, beat eggs with milk.

Dredge chicken

Remove each breast from buttermilk, letting excess drip off. First coat in the seasoned flour, then dip in the egg mixture, and finally press into the flour mixture again for a thick, even coating. Place on a rack and rest 10 minutes to help the crust adhere.

Fry

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small pinch of flour sizzles on contact. Fry chicken in batches (do not overcrowd) for 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F by adjusting heat. Transfer to a paper towel–lined rack. If desired, brush each breast with melted butter for sheen.

Make pimento cheese

In a medium bowl, combine shredded cheddar and Monterey Jack cheeses, mayonnaise, softened cream cheese, chopped pimentos, Dijon, Worcestershire, cayenne, black pepper, and salt. Stir until smooth and evenly combined. Taste and adjust seasoning. Keep refrigerated until ready to use; bring to room temperature 10–15 minutes before topping the chicken so it spreads easily.

Warm before serving (optional)

If you prefer melted topping, spoon pimento cheese onto baked or briefly broiled chicken: preheat oven to 375°F (190°C), place fried breasts on a sheet, top each with about 1/4 cup pimento cheese, and bake 4–6 minutes until cheese is warmed and slightly melty. Alternatively, spoon cold pimento cheese directly onto hot chicken just before serving.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain. When cool, roughly chop or break into pieces to top the chicken.

Optional bacon grease

Reserve 1 tablespoon of bacon grease and stir into the collard greens while they cook for added flavor (see collards step).

Prep

Rinse collard leaves well, remove tough stems, stack and roll leaves, then thinly slice into ribbons.

Sauté aromatics

Heat olive oil in a large skillet over medium heat. Add sliced onion and cook until soft and translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Cook greens

Add sliced collards, toss to wilt slightly, then add chicken stock, apple cider vinegar, brown sugar, red pepper flakes, salt, and pepper. If reserved, stir in 1 tablespoon bacon grease. Reduce heat to low, cover, and simmer 12–18 minutes until greens are tender but still bright. Uncover and cook off any excess liquid a few minutes. Taste and adjust seasoning.

Place a portion of warm collard greens on each plate. Top with a fried chicken breast. Spoon about 1/4 cup pimento cheese over each breast (or warm as directed). Scatter chopped crispy bacon over the cheese. Serve immediately with lemon wedge if using.