Travelin’ Food-Fried Chicken/Pimento Sandwiches

        Over the years, our family did a lot of traveling together.  This was long before electronic games and videos.   Frankly, it took a lot more ingenuity to travel in our day.  The girls created their imaginary lines, daring their sisters to cross them.  Instead of electronic games, we played games like cow poker and I Spy.  When all else failed, I entertained everyone with crazy songs like When You See the Hearse Go By, Found a Peanut, and Blue Jay Flew In the Country Store.

My most vivid memory of family travel was the preparation of food.  That’s probably because I was usually up unto midnight preparing it.  We would leave home before daylight and drive as many miles in one day as humanly possible.  With five children, we very rarely ate out, so the only solution was to take our food with us.  For breakfast, I packed hard boiled eggs and doughnuts.  For lunch, we had fried chicken, pimento cheese sandwiches, peanut butterand jelly sandwiches, chips, and cookies.  If we were still on the road at dinner time, we usually ate what was left over from lunch.  Restaurants were the exception, not the rule.

I don’t expect you to revert to our mode of family travel, but I thought you might enjoy these recipes for fried chicken and pimento cheese sandwiches.  Not good for a steady diet, I agree.  But once in a while, it’s okay, don’t you think? 🙂

     Fried Chicken                             


  • 1 (3-4 lb.) whole chicken cut into pieces, or breasts (on the bone) and drumsticks
  • 1  teaspoon  salt
  • 1  teaspoon  pepper
  • 2  cups  buttermilk
  • 2  cups  self-rising flour
  • Vegetable oil


Sprinkle chicken with salt and pepper and place  in a shallow dish or zip-top plastic bag, then add buttermilk. Cover  and refrigerate overnight, or at least 2 hours.

Remove chicken from buttermilk. Put flour and chicken in brown paper bag and shake ‘til covered.

Pour vegetable oil to a depth of 1 1/2 inches in a large, deep skillet and heat on medium high to high until good and hot.  Add half the chicken; cover and cook until brown. Uncover chicken and cook until other side is brown. Drain chicken on paper towels. Repeat with remaining chicken. It’s finger-lickin’ good, so enjoy!

     Quick and Easy Pimento Cheese Sandwiches 

 Yield 8 servings


  • 2 cups shredded sharp Cheddar cheese
  • 2 cups shredded Colby cheese
  • 2 (4 ounce) jars diced pimento peppers, drained
  • 1/2 (16 ounce) Hellman’s Mayonnaise or Miracle Whip Salad Dressing
  • salt and pepper to taste


In a medium bowl combine Cheddar cheese, Colby cheese, pimentos, salad dressing, salt and pepper. Add more salad dressing to achieve desired texture. Mix well.   It’s really good on old-fashioned white bread, but if you want to use the more healthy kind, it’ll still be good.



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