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The final plated sandwich: A whole wheat bun stacked with crispy chicken, melty pimento cheese, pickled jalapeños, and a drizzle of golden honey. The sandwich sits on a white plate, accompanied by Baked Apple Fritters or Fluffy Buttermilk Pancakes in the background, making for a delicious and visually appealing meal.

Honey Pepper Pimento Chicken Sandwich Recipe

This Honey Pepper Pimento Chicken Sandwich is a crispy, juicy, and flavor-packed delight. With crunchy chicken, creamy homemade pimento cheese, and a touch of honey, it’s the perfect balance of sweet, spicy, and savory.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 554
Ingredients Equipment Method

Ingredients
  

For the Chicken:
  • 2 small chicken breasts
  • 1/4 cup pickle juice
  • 1/2 cup milk
  • 1/4 cup tapioca starch
  • 1 large egg
  • 1 1/2 cups cauli crunch or panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 Tablespoons avocado oil divided
Pimento Cheese:
  • 1 8- ounce block sharp cheddar cheese grated
  • 2 Tablespoons avocado mayo
  • 1 4- ounce jar pimentos drained
  • 1/4 teaspoons salt
  • 1 teaspoon chopped tame jalepenos
For the Sandwiches:
  • 6 whole wheat buns
  • 1/3 cup pickled tame jalepeno slices
  • 2 teaspoons honey

Equipment

  • Mixing bowls
  • Whisk
  • Large skillet or frying pan
  • Tongs
  • Cheese grater
  • Spatula

Method
 

  1. Brine the Chicken: Soak chicken breasts in a mixture of pickle juice and milk for at least 15 minutes.
    Raw chicken breasts soaking in a glass bowl filled with pickle juice and milk, placed on a wooden kitchen counter. The brining liquid looks slightly cloudy, and the chicken is fully submerged, ensuring tenderness and flavor.
  2. Prepare the Coating: In one bowl, whisk the egg. In another, mix tapioca starch, cauli crunch (or panko), paprika, onion powder, garlic powder, and salt.
    Three bowls on a wooden countertop: one with a whisked egg, another with white tapioca starch, and the last filled with cauli crunch (or panko) mixed with paprika, onion powder, garlic powder, and salt. A hand is dipping a piece of chicken into the egg mixture, preparing it for coating.
  3. Coat the Chicken: Dip the brined chicken in egg, then coat it with the breadcrumb mixture, pressing firmly.
  4. Cook the Chicken: Heat avocado oil in a skillet over medium heat. Cook chicken for 3-4 minutes per side until crispy and golden.
    A black cast-iron skillet with golden-brown, crispy-coated chicken breasts sizzling in hot avocado oil. The surface of the chicken is crunchy and textured, with a slight sheen from the oil, ensuring a crispy, flavorful bite.
  5. Make the Pimento Cheese: Mix grated cheddar, avocado mayo, chopped pimentos, salt, and jalapeños in a bowl until smooth.
    A mixing bowl filled with vibrant orange shredded sharp cheddar cheese, creamy avocado mayo, chopped red pimentos, and jalapeños. A spoon is stirring the ingredients into a smooth, chunky pimento cheese spread, ready to add a rich and tangy flavor to the sandwich.
  6. Assemble the Sandwich: Spread pimento cheese on toasted whole wheat buns, place crispy chicken on top, and add pickled jalapeños.
  7. Drizzle with Honey: Finish with a light drizzle of honey for a sweet-spicy contrast.
  8. Serve & Enjoy: Pair with Baked Apple Fritters or Fluffy Buttermilk Pancakes for a complete meal.
    The final plated sandwich: A whole wheat bun stacked with crispy chicken, melty pimento cheese, pickled jalapeños, and a drizzle of golden honey. The sandwich sits on a white plate, accompanied by Baked Apple Fritters or Fluffy Buttermilk Pancakes in the background, making for a delicious and visually appealing meal.