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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Servings 6 people
Calories 554 kcal
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
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.
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For extra crunch, press the Cauli Crunch firmly onto the chicken before frying.
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Let the cooked chicken rest for 2–3 minutes before assembling the sandwich to help the juices redistribute.
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Use gloves or a spoon when handling jalapeños to avoid irritation.