Honey Pepper Pimento Chicken Sandwich

Crunchy, cheesy, a little bit spicy, and a little bit sweet, these copycat Honey Pepper Pimento Chicken Sandwiches are over-the-top tasty! Made with better-for-you ingredients, this Chick-Fil-A copycat recipe is so full of flavor. The easy pimento cheese is piled over the honey-drizzled chicken breast for a sandwich that's an unexpected twist on a classic original chicken sandwich!

Course Dinner, Lunch, Dinner, Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings Sandwiches

Calories 554kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

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

- Breading - Feel free to use your favorite breading, or no breading at all! These sandwiches would be delicious with a grilled chicken breast.

- 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.

- 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.

- 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!

Storing Honey Pepper Pimento Chicken Sandwiches

Storing your 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.

Nutrition