• JJ & Michelle

Not Your Ordinary Fried Bologna .... Chicken Fried Bologna ... say what???


Did you grow up eating bologna sandwiches? Sometimes you’d get really fancy and fry the bologna for special occasions, right?

Well flash forward to a whole new world and get ready for CHICKEN FRIED BOLOGNA!


It is rich and decedent and a little bit naughty. And 100% not healthy! To go with it we made a classic Cold Cucumber Pickled Salad to add some acid & German Red Cabbage (which was great on top of the sandwich)!




INGREDIENTS

1 lb. deli bologna, sliced into four 1/4-pound slabs and scored in 5-6 places around the edges

1 cup, plus 1 Tbsp. canola oil

2 eggs, beaten

1 cup buttermilk

2 1/2 cups all-purpose flour

1 tsp. ground black pepper4

soft hamburger buns

4 slices yellow American cheese

4 Tbsp. mayonnaise

Lettuce, tomato, pickle, onion, mustard: all optional, use if you want ‘em


Heat the one tablespoon of oil in an extra-large cast iron skillet over medium high heat until shimmering. Pan-fry the bologna about two minutes per side, until browned and crispy around the edges. Remove to a plate with a paper towel laid on it, and top with more paper towels to dry slices off and remove the grease, otherwise the breading won’t stick. Put the rest of the oil into the pan and set it over low heat while you prep the bologna.


In one shallow dish, add one cup of the flour. In another, mix the remaining 1 1/2 cups of the flour with the pepper until well combined. Drizzle abouttwo tablespoons of the buttermilk into the seasoned flour and mix lightly with a fork, you are trying to get some small random clumps that are going to make for some extra-crispy bits. In a third shallow dish, mix the eggs and buttermilk until well combined.

Dredge each piece of bologna first in the plain flour, tapping to remove excess, then in the egg-buttermilk mixture, then in the seasoned flour. Set aside until all four slices have been breaded.

Increase the heat on your skillet until the oil is shimmering. Gently slide the breaded bologna slices into the oil, with a spatula to prevent splashing. (As the bologna is already cooked and likely still warmish in the middle, you are really just trying to heat it through and fry the breading.) Fry the slices, flipping once, until the breading is crisp and deep golden brown. Remove to a wire rack over a sheet pan. Immediately top each with a slice of cheese, so that the heat can begin to melt it.

Assemble your sandwiches with an array of toppings of your choice. Some of us thought the sandwich was better without cheese, go with your favs! And let us know what you think when you try it!!


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