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This image shows a Honey Pepper Pimento Chicken Sandwich arranged with sliced jalapeños on the bottom bun, topped with a crispy chicken breast, all placed on a plate.

Honey Pepper Pimento Chicken Sandwich Recipe

Crispy, golden-fried chicken breast meets creamy homemade pimento cheese, spicy jalapeños, and a drizzle of sweet honey in this irresistible sandwich. Served on a toasted bun, each bite is packed with crunch, heat, and cheesy goodness, making it a perfect blend of bold flavors and textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6 people
Calories 554 kcal

Equipment

  • Large skillet
  • Mixing bowls
  • Grater
  • Shallow bowls or plates for dredging
  • Cookie sheet
  • Whisk

Ingredients
  

Pimento cheese

  • 1 jar pimentos (drained)
  • 1 block sharp cheddar cheese
  • ¼ tsp salt
  • 2 tbsp avocado
  • 1 tsp chopped tame jalepenos

Sandwich

  • ⅓ cup pickled tame jalepeno slices
  • 6  whole wheat buns
  • 2 tsp honey

Chicken

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tbsp avocado oil
  • 2 small chicken breasts
  • 1 tsp paprika
  • 1 tsp salt
  • ¼ cup tapioca starch
  • ¼ cup pickle juice
  • 1½ cups cauli crunch
  • 1 large egg
  • ½ cup milk

Instructions
 

  • Slice chicken breasts in half lengthwise, then cut into six thin pieces.
    This image shows raw chicken breasts being sliced into even portions, ensuring uniform cooking for the Honey Pepper Pimento Chicken Sandwich.
  • Marinate in pickle juice and milk for 15 minutes.
    This image shows chicken pieces soaking in a flavorful marinade, infusing them with rich taste before frying for the sandwich.
  • Meanwhile, prepare the pimento cheese by grating the cheddar and mixing it with mayo, pimentos, salt, and chopped jalapeños until creamy, then set it aside.
    This image shows a bowl of freshly mixed pimento cheese, made with shredded cheese, diced pimentos, and seasonings, ready to be spread on the sandwich.
  • Prepare a dredging station with tapioca on one plate, whisked egg in a shallow bowl, and Cauli Crunch mixed with onion powder, paprika, garlic powder, and salt on another plate.
    This image shows a dredging station with bowls of seasoned flour, eggs, and breadcrumbs, prepared for coating the chicken before frying.
  • Remove the chicken from the marinade and coat each piece by dredging first in tapioca, then in egg, and finally in the seasoned Cauli Crunch, setting them aside on a plate.
    This image shows chicken pieces being dipped into seasoned flour and egg wash, ensuring a crispy and flavorful crust for frying.
  • Heat half the avocado oil in a large skillet over medium heat, cooking two chicken breasts at a time for 5-6 minutes per side until golden brown and cooked through.
    This image shows sandwich buns being toasted on a pan until golden brown, adding a warm and slightly crispy texture to the Honey Pepper Pimento Chicken Sandwich.
  • Repeat with remaining oil and chicken.
  • Arrange the buns face up on a cookie sheet and broil for 1-2 minutes until lightly toasted, keeping a close eye on them.
    This image shows sandwich buns being toasted on a pan until golden brown, adding a warm and slightly crispy texture to the Honey Pepper Pimento Chicken Sandwich.
  • To assemble, place sliced jalapeños on the bottom bun, add a crispy chicken breast, drizzle with ½ tablespoon of honey.
    This image shows the Honey Pepper Pimento Chicken Sandwich being assembled, with crispy chicken, pimento cheese, and jalapeños stacked on a toasted bun.
  • Top with a generous spoonful of pimento cheese, and finish with the top bun
    This image shows a perfectly assembled Honey Pepper Pimento Chicken Sandwich, served on a plate with golden toasted buns and flavorful toppings.

Notes

  • Double-coat the chicken by repeating the egg and Cauli Crunch steps.
  • Adjust the spice level by increasing or decreasing the amount of jalapeños in both the cheese mixture and sandwich assembly.