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This image shows a fully assembled honey pepper pimento chicken sandwich on a clean white marble background, captured from above with no other items in the scene.

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 554 kcal

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.
    This image shows six thin chicken breast slices in a glass bowl on a white marble surface, beside a knife and cutting board, captured from a top-down angle.
  • Marinate them in a mix of pickle juice and milk for 15 minutes.
    This image shows chicken slices marinating in a mixture of pickle juice and milk in a clear glass bowl on a clean white marble surface.
  • Meanwhile, mix grated cheddar, mayo, pimentos, jalapeños, and salt until creamy; set aside.
    This image shows a glass bowl filled with pimento cheese mixture made of cheddar, mayo, pimentos, and jalapeños on a clean white marble surface.
  • Prepare a dredging station with tapioca flour, whisked egg, and Cauli Crunch mixed with onion powder, paprika, garlic powder, and salt.
    This image shows a neatly arranged dredging station with tapioca, egg, and Cauli Crunch mixture on a white marble surface.
  • Dredge the chicken in flour, dip in egg, and coat with Cauli Crunch.
    This image shows dredged chicken pieces coated and ready to cook on a white plate over a clean white marble surface.
  • Fry in avocado oil over medium heat, 5–6 minutes per side, in batches.
    This image shows two chicken breasts frying in avocado oil in a black skillet on a white marble cooktop.
  • Broil buns cut side up for 1–2 minutes until toasted.
    This image shows sandwich buns face-up on a cookie sheet after toasting, placed on a clean white marble cooktop.
  • Assemble with jalapeños, chicken, ½ tablespoon honey, a heaping spoon of pimento cheese, and the top bun.
    This image shows a sandwich being assembled with pimento cheese spread on top of crispy chicken, about to be topped with the final 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.