The Honey Pepper Pimento Chicken Sandwich

Fried chicken sandwiches are all the rage, and our recipe takes it up a notch with a special twist: pimento cheese. We use chicken thighs instead of breasts because they’re juicier and more flavorful, making them perfect for frying. The spices we add, especially the smoked paprika, soak into the chicken, giving every bite a delicious taste.

The Secret To The Perfect Chicken Sandwich

Our secret to a crispy coating is mixing all-purpose flour with corn starch. The corn starch makes the crust lighter and crunchier than using just flour. We also spice up our breading with lemon pepper and cayenne, which matches well with the chicken’s seasoning. The egg wash with a bit of buttermilk helps the breading stick better, adding a touch of richness.

Why use Pimento Cheese?

Pimento cheese adds a creamy and tangy kick that goes so well with the crispy chicken. It’s a mix of sharp cheddar, smooth Gouda, and pimentos, offering a creamy texture and rich flavor. To finish, we spread a little raw honey on toasted brioche buns for sweetness, balancing the spicy pickled jalapeños. This combination creates a perfect mix of flavors and textures in every bite.

Ingredients List

• 5-6 chicken thighs, seasoned with:
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
• Breading:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup corn starch
  • 1 tsp lemon pepper
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne
• Egg wash:
  • 2 eggs, beaten
  • 2 tbsp buttermilk
• Pimento cheese:
  • 1 block cream cheese, softened
  • 2 tbsp mayonnaise
  • 6 oz shredded Gouda cheese
  • 6 oz sharp cheddar cheese
  • 4 oz diced pimento
  • 1/4 cup chopped scallions
  • 1 tsp kosher salt
  • 1 tsp black pepper
• To serve:
  • Toasted Brioche buns
  • 1 jar pickled jalapenos
  • Raw honey
• Canola oil for frying

Instructions:

Begin by preparing the pimento cheese. Mix softened cream cheese, mayonnaise, shredded Gouda(grade it off the block) and cheddar cheeses, diced pimento, chopped scallions, salt, and pepper in a bowl until well combined.

Refrigerate the mixture to allow the flavors to meld together. Next, season the chicken thighs evenly with salt, pepper, garlic powder, and smoked paprika. Let the seasoned chicken sit while you prepare the breading mixture by combining all-purpose flour, corn starch, and the specified seasonings in a separate bowl.

Create an egg wash by whisking together the beaten eggs and buttermilk in another bowl.

Once the chicken has been seasoned and the breading mixture is ready, coat each chicken thigh first in the breading mixture, then dip into the egg wash, and finally coat again in the breading mixture.

Allow the breaded chicken to sit for 15 minutes. Meanwhile, heat canola oil in a deep fryer or a large pot to 375 degrees Fahrenheit.

Fry the chicken thighs in batches of three to avoid overcrowding, cooking each piece for 3 1/2 to 4 minutes until golden brown and cooked through. Once fried, transfer the chicken to a wire rack to drain excess oil.

Toast the brioche buns until golden. To assemble the sandwiches, spread raw honey on the bottom bun, add pickled jalapeños, place a fried chicken thigh on top, and generously top with pimento cheese before closing the sandwich with the top bun.

Below is a printable recipe card!

Honey Pepper Pimento Chicken Sandwich

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Servings: 3

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 5-6 chicken thighs seasoned with:
• 2 tsp salt
• 2 tsp pepper
• 2 tsp garlic powder
• 2 tsp smoked paprika

Breading:

• 1 1/2 cups all-purpose flour
• 1/2 cup corn starch
• 1 tsp lemon pepper
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp cayenne

Egg wash:

• 2 eggs beaten
• 2 tbsp buttermilk
• Pimento cheese:
• 1 block cream cheese softened
• 2 tbsp mayonnaise
• 6 oz shredded Gouda cheese
• 6 oz sharp cheddar cheese
• 4 oz diced pimento
• 1/4 cup chopped scallions
• 1 tsp kosher salt
• 1 tsp black pepper

To serve:

• Toasted Brioche buns
• 1 jar pickled jalapenos
• Raw honey
• Canola oil for frying

Method

 

1. Mix softened cream cheese, mayonnaise, shredded Gouda and cheddar cheeses, diced pimento, chopped scallions, salt, and pepper for pimento cheese; refrigerate.
2. Season chicken thighs with salt, pepper, garlic powder, and smoked paprika.
3. Prepare breading mixture: combine flour, corn starch, lemon pepper, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne.
4. Whisk eggs and buttermilk for egg wash.
5. Coat chicken in breading, dip in egg wash, then coat again; let sit 15 mins.
6. Heat canola oil to 375°F and fry chicken in batches for 3 1/2 to 4 mins.
7. Toast brioche buns.
8. Assemble with honey, pickled jalapeños, fried chicken, and pimento cheese.