Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thick
- 1 cup (240 ml) buttermilk
- 3 tbsp (45 ml) dill pickle juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tbsp baking powder
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 2 large eggs
- 3 tbsp (45 ml) hot sauce (optional)
- 6 cups (1.4 L) peanut oil or canola oil, for frying
- 4 brioche buns
- 1 1/2 cups (150 g) sharp cheddar, shredded
- 4 oz (113 g) cream cheese, softened
- 1/3 cup (80 g) mayonnaise
- 1/4 cup (60 g) pimentos, drained and finely chopped
- 1/4 tsp garlic powder (for pimento cheese)
- 1/4 tsp smoked paprika (for pimento cheese)
- 2 tbsp honey
- 1/3 cup pickled jalapeño slices, drained
Do This
- 1. Brine chicken in buttermilk + pickle juice + salt/pepper for 2 hours (refrigerated).
- 2. Stir together pimento cheese; chill until needed.
- 3. Mix flour coating (flour + cornstarch + baking powder + spices). Whisk eggs + hot sauce.
- 4. Dredge chicken: flour mix, egg wash, flour mix again. Press for craggy bits.
- 5. Fry at 350°F (177°C) for 6–8 minutes per side to 165°F (74°C) internal; drain.
- 6. Toast buns. Add chicken, pile on pimento cheese, drizzle honey, top with pickled jalapeños.
- 7. Serve immediately while hot and crunchy.
Why You’ll Love This Recipe
- True sweet–heat balance: creamy pimento cheese + honey + tangy pickled jalapeños hits all the right notes.
- Extra-craggy, crispy chicken: cornstarch + baking powder and a double dredge create that rugged crunch.
- Make-ahead friendly: pimento cheese can be made days in advance; chicken can brine ahead.
- Restaurant-style sandwich at home: a warm bun, melty cheese, and juicy chicken feels special but is totally doable.
Grocery List
- Produce: pickled jalapeño slices (jarred), optional extra jalapeño for garnish
- Meat: 4 boneless, skinless chicken breasts
- Dairy: buttermilk, sharp cheddar cheese, cream cheese, brioche buns (often in bakery section)
- Pantry: all-purpose flour, cornstarch, baking powder, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, mayonnaise, honey, dill pickle juice (from a pickle jar), hot sauce (optional), peanut oil or canola oil
Full Ingredients
Chicken and Buttermilk Brine
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 cup (240 ml) buttermilk
- 3 tbsp (45 ml) dill pickle juice
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Craggy Fried Chicken Coating
- 1 1/2 cups (195 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tbsp baking powder
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (use 1/4 tsp for milder)
Egg Wash
- 2 large eggs
- 3 tbsp (45 ml) hot sauce (optional, for gentle heat)
- 2 tbsp (30 ml) water
For Frying
- 6 cups (1.4 L) peanut oil or canola oil (enough for 1 1/2 to 2 inches depth in a heavy pot)
Creamy Pimento Cheese
- 4 oz (113 g) cream cheese, softened to room temperature (about 30 minutes)
- 1/3 cup (80 g) mayonnaise
- 1 1/2 cups (150 g) sharp cheddar cheese, shredded (shred it yourself for best melt)
- 1/4 cup (60 g) diced pimentos, drained well and finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp kosher salt (plus more to taste)
- 1/8 tsp black pepper
Sandwich Assembly
- 4 brioche buns
- 2 tbsp (30 ml) honey (about 1 1/2 tsp per sandwich)
- 1/3 cup pickled jalapeño slices, drained (about 5–8 slices per sandwich)
Step-by-Step Instructions
Step 1: Prep the chicken and start the brine
Place each chicken breast between two pieces of parchment paper (or plastic wrap). Pound to an even 1/2-inch (1.3 cm) thickness so it cooks evenly and stays juicy.
In a medium bowl, whisk together the buttermilk, pickle juice, kosher salt, and black pepper. Add the chicken, turning to coat. Cover and refrigerate for 2 hours (or up to 8 hours).
Step 2: Make the pimento cheese (creamier is better)
In a bowl, mix the cream cheese and mayonnaise until smooth. Fold in the shredded cheddar and pimentos. Season with garlic powder, smoked paprika, salt, and pepper.
Cover and refrigerate for at least 20 minutes (this helps it firm up and taste more cohesive). If it becomes too firm to spread, let it sit at room temperature for 10 minutes before assembling sandwiches.
Step 3: Set up a simple dredging station
Set out two shallow bowls (or 9×13-inch pans). In the first, whisk together the flour, cornstarch, baking powder, and all the seasonings.
In the second bowl, whisk the eggs with the hot sauce (if using) and water.
Tip: Put a wire rack over a sheet pan nearby for the breaded chicken. This keeps the coating from getting gummy while you finish dredging.
Step 4: Dredge for those craggy, crunchy edges
Remove chicken from the brine and let excess drip off (do not pat dry; a little moisture helps the crags form).
Dredge each piece in the flour mixture, pressing firmly so it clings. Dip into the egg wash, letting excess drip off, then dredge again in the flour mixture. Press and squeeze the coating in spots to create rough, craggy bits (those become the best crunchy ridges).
Place breaded chicken on the wire rack and let it rest for 10 minutes. This short rest helps the coating set and reduces blow-off during frying.
Step 5: Heat the oil to the right temperature
In a heavy-bottomed pot or Dutch oven, add oil to a depth of 1 1/2 to 2 inches. Heat over medium to medium-high until it reaches 350°F (177°C). Use a thermometer and adjust heat as needed to hold that temperature.
Safety note: Fry in batches to avoid crowding, and never leave hot oil unattended.
Step 6: Fry the chicken until golden and cooked through
Fry 1–2 pieces at a time (depending on pot size). Cook for 6–8 minutes per side, turning once, until deeply golden brown and the internal temperature in the thickest part reaches 165°F (74°C).
Transfer to a clean wire rack set over a sheet pan (or paper towels for a minute, then move to a rack). Let rest for 5 minutes so juices redistribute and the crust stays crisp.
Step 7: Toast the buns (small step, big payoff)
Split the brioche buns. Toast cut sides in a dry skillet over medium heat for 1–2 minutes, or on a sheet pan in a 350°F (177°C) oven for 3–4 minutes, until warm and lightly golden.
This keeps the bun from getting soggy once the honey and warm pimento cheese hit it.
Step 8: Assemble the sweet–heat pimento chicken sandwiches
Place a fried chicken breast on each bottom bun. Spoon on about 1/4 cup pimento cheese per sandwich, letting it soften slightly on the hot chicken.
Drizzle each sandwich with about 1 1/2 tsp honey. Top with 5–8 pickled jalapeño slices (or more to taste). Cap with the top bun and serve immediately while the chicken is crunchy and the cheese is creamy.
Pro Tips
- Keep the oil at 350°F (177°C): Too cool makes greasy chicken; too hot browns the coating before the center cooks.
- Use cornstarch + baking powder: Cornstarch adds snap; baking powder makes tiny bubbles and extra-craggy texture.
- Shred your own cheddar: Pre-shredded cheese contains anti-caking agents that can make pimento cheese less smooth.
- Rest the breaded chicken 10 minutes: This helps the coating adhere and stay intact during frying.
- Stack order matters: Put pimento cheese on hot chicken so it softens slightly, then honey, then jalapeños for the best sweet–heat hit.
Variations
- Baked/air-fryer version (lighter, less craggy): Spray breaded chicken well with oil and air-fry at 400°F (204°C) for 12–16 minutes, flipping halfway, to 165°F (74°C).
- Extra-spicy: Add 1/2 tsp cayenne to the pimento cheese and drizzle with hot honey instead of regular honey.
- Pickle-forward: Add 2–3 dill pickle chips under the chicken for extra tang (optional but very on-theme).
Storage & Make-Ahead
Pimento cheese: Store in an airtight container in the refrigerator for up to 5 days. Stir before using.
Brined chicken: Chicken can brine for 2–8 hours. Longer than that can make the texture a bit too soft.
Fried chicken: Best eaten right away. If you need to hold it briefly, keep it on a wire rack in a 200°F (93°C) oven for up to 30 minutes.
Leftovers: Refrigerate fried chicken separately (airtight) for up to 3 days. Re-crisp on a wire rack in a 400°F (204°C) oven for 10–12 minutes, until hot and crisp. Assemble fresh with buns, pimento cheese, honey, and jalapeños.
Nutrition (per serving)
Approximate, per 1 sandwich (with brioche bun, pimento cheese, honey, jalapeños): 780 calories, 39 g protein, 62 g carbs, 43 g fat, 12 g saturated fat, 1,520 mg sodium, 16 g sugar. Values vary by bun size, oil absorption, and exact brands.
