This sandwich brings together the smoky heat of cracked pepper, the sticky-sweet glaze of honey, and the creamy comfort of sharp pimento cheese—all tucked between a toasted bun that holds its own. It’s a flavor road trip through Southern soul.
The sear on the chicken gives it that perfect charred edge, while the honey-pepper glaze caramelizes into a glossy finish that hits every note. It tastes so good with a Vegas Bomb Shot and Potion Punch—equal parts indulgent and unforgettable.
Pair it with kettle chips or sweet potato fries, and you’ve got a sandwich that’s both weekend-worthy and weeknight-ready. From tailgate spreads to solo kitchen triumphs, this one’s begging for a place in your regular rotation.
Why You’ll Be Hooked!
- And the taste? Sticky, spicy, cheesy perfection—bold enough to impress but familiar enough to crave again tomorrow.
- I first made this after craving a road-trip-style Southern sandwich—turns out, it made my tiny kitchen feel like a Nashville food truck.
- It’s my secret weapon when friends come over for cocktails—it holds up perfectly next to bold drinks like Vegas Bombs and tropical punches.
- I’ve added jalapeños, swapped in smoked gouda, or used grilled thighs instead—this sandwich is all about making it yours.
- When I wanted to clean up my meals without losing flavor, I served it open-faced with greens on the side—it still felt indulgent, just lighter.
Honey Chicken Pepper Pimento Sandwich Recipe
This crispy, sweet-and-spicy chicken sandwich is a bold flavor explosion. Juicy chicken breasts are marinated, crusted in a savory Cauli Crunch coating, pan-fried to perfection, then topped with creamy jalapeño pimento cheese and honey. Nestled in toasted buns, it's comfort food with a Southern twist.
Equipment
- Cutting board
- Sharp knife
- Mixing bowls
- Box grater
- Box grater
- Whisk
- Shallow plates/bowls for dredging
- Large skillet
Ingredients
Chicken
- ¼ cup pickle juice
- 2 small chicken breasts
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Large skillet
- 3 tbsp avocado oil
- ½ cup milk
- ¼ cup tapioca starch
- 1 tsp onion powder
- 1½ cups cauli crunch
- 1 large egg
Sandwiches
- ⅓ cup pickled tame jalepeno slices
- 6 whole wheat buns
- 2 tsp honey
Pimento Cheese
- 1 jar pimentos
- 1 block sharp cheddar cheese
- 2 tbsp avocado mayo
- ¼ tsp salt
- 1 tsp chopped tame jalepenos
Instructions
- Slice each chicken breast in half lengthwise, then cut to make six thin pieces.
- Marinate them in a mix of pickle juice and milk for 15 minutes.
- Meanwhile, mix grated cheddar, mayo, pimentos, jalapeños, and salt until creamy; set aside.
- Prepare a dredging station with tapioca flour, whisked egg, and Cauli Crunch mixed with onion powder, paprika, garlic powder, and salt.
- Dredge the chicken in flour, dip in egg, and coat with Cauli Crunch.
- Fry in avocado oil over medium heat, 5–6 minutes per side, in batches.
- Broil buns cut side up for 1–2 minutes until toasted.
- Assemble with jalapeños, chicken, ½ tablespoon honey, a heaping spoon of pimento cheese, and the top bun.
Notes
- For extra crunch, press the Cauli Crunch firmly onto the chicken before frying.
- Let the cooked chicken rest for 2–3 minutes before assembling the sandwich to help the juices redistribute.
- Use gloves or a spoon when handling jalapeños to avoid irritation.
| Calories | 554kcal |
| Carbohydrates | 51g |
| Fiber | 5g |
| Fat | 10g |
| Protein | 28g |
| Cholesterol | 93g |
