Name: Rise Southern Biscuits & Righteous Chicken - Nashville Downtowns Southern Chicken Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups buttermilk; 1 tbs hot sauce; 1 cups all-purpose flour; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1.5 tsp salt; 1 tsp black pepper; 1 cups canola oil (for frying); 1 cups sharp cheddar, freshly shredded; 0.5 cups white cheddar, freshly shredded; 0.5 cups monterey jack, freshly shredded; 0.25 cups jarred diced pimientos, drained and chopped; 0.5 cups mayonnaise; 2 tbs creme fraiche or sour cream; 1 tsp apple cider vinegar; 1 tsp prepared yellow mustard; 0.25 tsp cayenne pepper; 0.5 tsp worcestershire sauce; 0.5 tsp salt; 0.25 tsp black pepper; 6 slices applewood-smoked bacon; 2 tbsp green onions, thinly sliced; 1 tbsp fresh parsley, chopped (optional)

Method

Chicken

Brine/Marinate

Place chicken breasts between plastic wrap and pound to an even 1/2–3/4-inch thickness (optional for even cooking). In a shallow bowl, combine buttermilk and hot sauce. Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 1 hour or up to 4 hours. This tenderizes and flavors the chicken.

Prep Coating

In a shallow dish or bowl, whisk together flour, smoked paprika, garlic powder, onion powder, 1.5 tsp salt and 1 tsp black pepper until evenly combined.

Fry Chicken

Remove chicken from buttermilk, letting excess drip off (do not wipe completely). Heat a heavy skillet or cast-iron pan over medium-high heat and pour in canola oil to reach about 1/4-inch depth (about 1 cup). To test readiness, sprinkle a pinch of flour into the oil — it should sizzle immediately. Dredge each breast in the seasoned flour, pressing lightly so it adheres and shaking off excess. Fry chicken 3–4 minutes per side, adjusting time for thickness, until golden brown and internal temperature reaches 165°F (74°C). Work in batches to avoid crowding. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.

Three-Cheese Southern Pimento Cheese

While chicken is marinating or frying, make the pimento cheese. In a medium bowl combine shredded sharp cheddar, white cheddar, and monterey jack. Add the drained and chopped pimientos, mayonnaise, creme fraiche (or sour cream), apple cider vinegar, prepared mustard, cayenne, Worcestershire, 1/2 tsp salt and 1/4 tsp black pepper. Stir with a spatula until mixture is uniformly combined but still slightly chunky — do not overwork (overmixing can make the cheese gluey). Taste and adjust seasoning (add a touch more vinegar or salt if desired). Keep chilled until ready to use; the spread will loosen slightly at room temperature.

Bacon & Assembly

Cook Bacon

Preheat oven to 400°F (200°C). Arrange bacon strips on a rimmed baking sheet lined with foil and bake 12–16 minutes, turning once if desired, until crisped to your liking. Transfer to paper towels to drain and cool, then chop or crumble into bite-sized pieces.

Assemble Southern Chicken

Remove warm fried chicken from the oven rack. Spoon a generous portion (about 1/4 to 1/3 cup) of the three-cheese pimento cheese onto each chicken breast, spreading slightly so it covers the top. Sprinkle the chopped applewood-smoked bacon evenly over the cheese. Return assembled chicken to the oven for 3–5 minutes, just until the pimento cheese softens and melds slightly but does not fully melt into a liquid.

Finish & Serve: Garnish each breast with a sprinkle of thinly sliced green onions and chopped parsley if using. Serve immediately while hot.