Honey Pepper Pimento Chicken Sandwich Recipe
After seeing how popular this new Honey Pepper Pimento Chicken sandwich was all over social media, I knew I had to make a homemade version! Using cauli crunch, whole wheat buns, and adding some spicy sprouts or micro greens makes for the perfect balance of healthy comfort food.
These Honey Pepper Pimento Chicken sandwiches are SO FLAVORFUL! The tame jalapeños have a delicious pepper flavor without too much spice. The crunchy chicken breast with the melty, creamy pimento cheese means every bite is incredibly good. Pair these with a salad or some crunchy raw veggies – I’ll be over here making these sandwiches all spring!
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Ingredients/Substitutions
I love how simple the ingredients are for these sandwiches! You can use substitutions based on your tastes and dietary needs as well.
For the Chicken
Chicken Breasts – You need less than you think for each sandwich. 2 small or medium chicken breasts can make 6 full sandwiches!
Pickle Juice & Milk – Any milk you have on hand will work. Plant-based milk is great, as long as it’s unsweetened! This marinade gives the chicken a little more flavor and prepares it for the coating.
Tapioca Starch – You can use any flour or starch for this part of the dredging process – flour, corn starch, rice flour, potato starch. This step helps create the layer for the egg to stick to!
Egg – Whisked and used to stick the Cauli Crunch to the chicken (and keep it there).
Cauli Crunch – I love this breading for several reasons, but one of them is how crunchy it gets and that it contains a little extra protein. Feel free to use your favorite breadcrumbs as well.
Onion Powder, Paprika, Garlic Powder, and Salt – Seasoned crumbs mean the chicken will be seasoned as well!
Pimento Cheese
Cheddar Cheese – Sharp cheddar is best but could be substituted with another cheese for a flavor change.
Pimentos – Red peppers that are chopped and jarred add a yummy sweet chili flavor to the pimento cheese spread.
Avocado Mayonnaise – I love the flavor of this mayo, but you can use whichever mayo you prefer.
Tame Jalapeños – All the flavor with a lot less heat! You can use regular pickled jalapenos if you want more of a kick!
Whole Wheat Buns – Or the bun style of your choice. You’ll want to toast buns to a golden brown to give them a great texture.
Honey – Don’t skip this step! The sweet drizzle of honey balances the cheese, chicken, and pickled peppers most deliciously.
How to Make Honey Pepper Pimento Chicken Sandwiches
These sandwiches are pretty easy to make and the result is truly impressive in flavor. Here’s how to make them in 5 easy steps:
1. Marinate the Chicken
Slice the chicken breasts to make them thin, and marinate in the milk and pickle juice. They will marinate for about 15 minutes while you prep the other ingredients!
2. Make the Pimento Cheese
Grate the cheese and stir with the avocado mayo, pimentos, and salt. Stir well so it all gets creamy.
3. Coat the Chicken
Set up a dredging station and coat the chicken in the tapioca starch, then egg, then seasoned cauli crunch or breadcrumbs.
4. Cook the Chicken
In a non-stick skillet, cook the chicken breasts over medium heat for 5-6 minutes per side. They’ll be firm to the touch when they’re done. Don’t worry about the cauli crunch getting dark in some places, that’s totally normal as it tends to get darker than regular breadcrumbs!
5. Assemble the Sandwiches
Toast the buns and then add some pickled tame jalapenos to the bottom bun. Place the chicken breast on top and drizzle with a little honey. You can measure with your heart if you like! Next add the pimento cheese, and some sprouts or micro greens if you want, and top with the top bun. ENJOY!
Variations and Substitutions
- Breading – Feel free to use your favorite breading, or no breading at all! These sandwiches would be so delicious with a grilled chicken breast.
- Meat – Pimento cheese, Jalapenos, and honey – you could put that on anything! I think a turkey burger or veggie burger would be a fun and tasty substitute.
- Buns – Make it healthier by wrapping the sandwich in lettuce instead of a bun, or use your favorite gluten-free buns or low-carb buns.
- Sliders – These sandwiches would make great sliders for party food or just for smaller portions. Cut the chicken into smaller pieces and use rolls instead of buns!
- Simplify – You can use frozen breaded patties from the grocery store, and often you can find pimento cheese available in the deli section.
Storing Honey Pepper Pimento Chicken Sandwiches
Storing these Honey Pepper Pimento Chicken Sandwiches is best done separately. Store the pimento cheese and chicken breasts in separate airtight containers in the refrigerator for 3-5 days, or in the freezer for 1-2 months.
To reheat, warm up the breaded chicken breasts in an air fryer or even in the oven to keep them crunchy on the outside. The microwave works too, but they may lose that crunch. Wait to toast the buns and assemble the sandwiches until you’re ready to enjoy them!
More Healthy Sandwiches You’ll Love
- Greek-Inspired Turkey Pita Sandwich
- Cinnamon Raisin Bagel French Toast Sandwiches
- Kale Beef Burgers w/ Red Peppers
- Meal Prep Breakfast Egg Bagels
- 30-Minute Healthy Sloppy Joes Recipe (Freezer Meal)
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Honey Pepper Pimento Chicken Sandwich
Equipment
Ingredients
For the Chicken
- 2 small chicken breasts
- 1/4 cup pickle juice
- 1/2 cup milk
- 1/4 cup tapioca starch
- 1 large egg
- 1 1/2 cups cauli crunch (or panko breadcrumbs)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3 Tablespoons avocado oil (divided)
Pimento Cheese
- 1 8-ounce block sharp cheddar cheese (grated)
- 2 Tablespoons avocado mayo
- 1 4-ounce jar pimentos (drained)
- 1/4 teaspoons salt
- 1 teaspoon chopped tame jalepenos
For the Sandwiches
- 6 whole wheat buns
- 1/3 cup pickled tame jalepeno slices
- 2 teaspoons honey
Instructions
- Slice the chicken breasts in half lengthwise, then cut to make 6 thin breasts.
- Marinate the chicken in the pickle juice and milk for 15 minutes, while you make the pimento cheese.
- Grate the cheddar cheese and combine it in a bowl with the mayo, pimentos, salt, and chopped jalepenos. Stir the mixture until it’s all creamy and well combined, and set to the side.
- Set up a dredging station with the tapioca on one plate, whisked egg in a shallow bowl, and Cauli Crunch in the next. Add the onion powder, paprika, garlic powder, and salt to the Cauli Crunch and mix well.
- Remove marinated chicken breasts from the marinade and dredge each one first in flour, then egg, then coat in Cauli Crunch and set on a plate.
- Heat half of the avocado oil in a large skillet over medium heat. Cook 2 of the chicken breasts in the oil for 5-6 minutes per side or until firm and cooked through. Continue with the remaining oil and the other chicken breasts.
- Place buns on a cookie sheet face up and broil for 1-2 minutes to toast the inside of the buns. Watch them closely so they don't get too dark!
- Assemble the sandwiches – on the bottom bun place sliced jalapenos, then a chicken breast, drizzle each with 1/2 Tablespoon honey, top with a heaping tablespoon of pimento cheese and add the top bun.
Video
Notes
Variations and Substitutions
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- Breading – Feel free to use your favorite breading, or no breading at all! These sandwiches would be delicious with a grilled chicken breast.
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- Meat – Pimento cheese, Jalapenos, and honey – you could put that on anything! I think a turkey burger or lean lunch meat would be a fun and tasty substitute.
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- Buns – Make it healthier by wrapping the sandwich in lettuce instead of a bun, or use your favorite gluten-free buns to make it gluten-free.
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- Sliders – These sandwiches would make great sliders for party food or just for smaller portions. Cut the chicken into smaller pieces and use rolls instead of buns!
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