Ingredients
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Directions
- For the chicken, cut in half along the middle so that each portion will get a thigh and drumstick. Season with salt and pepper and rub with oil and place on the grill for 2-3 minutes just so that you get grill marks. Place in the oven skin side up and roast until 165°F internal temperature is achieved. Reserve hot.
- For the pimento cheese, in a bowl mix together the cheese, mayo and diced pimento. Season with 2 teaspoons of the ranch dressing powder and taste for seasoning. Adjust with salt and pepper if needed. Reserve.
- For the fries, deep fry at 350°F for 4–5 minutes until crispy. In a small bowl mix the pepper supreme, sugar, and the remaining ranch powder. When the fries are done sprinkle with the seasoning and reserve.
- For the plate, toast the bun and place 3-4 pickle slices on the bottom bun. Top with the cooked chicken leg meat. meat. Finish with the pimento cheese and drizzle with hot honey. Serve with fries and enjoy.
Ingredient availability varies by location*
