INSTRUCTIONS

• 1. Prepare the mashed potatoes according to package instructions and allow to cool. Fold in the pimento cheese, egg yolks, and flour until evenly incorporated. Cover and refrigerate until ready to cook.
• 2. Marinate the chicken tenderloins in pickle juice for at least 1 hour and up to 24 hours under refrigeration. Drain well before breading.
• 3. Prepare the Alabama White BBQ Sauce by whisking together the mayonnaise, apple cider vinegar, lemon juice, sugar, hot sauce, black pepper, onion powder, and garlic powder until smooth and fully incorporated. Refrigerate until ready to serve.
• 4. Bread the chicken using a standard breading procedure: dredge each tenderloin in flour, dip into the beaten eggs, then coat again with flour. Fry until golden brown and crisp and the chicken reaches an internal temperature of 165°F.
• 5. Prepare the potato cakes by portioning the pimento potato mixture onto a preheated, lightly oiled griddle or sauté pan. Cook for 3–4 minutes per side, or until golden brown and heated through.
• 6. To serve, arrange two pimento potato cakes on the plate and top with two fried chicken tenders. Drizzle with Alabama White BBQ Sauce and finish with Tennessee chow chow.