PocketCook

From @Sam the Cooking Guy

Chick-fil-A Honey Pepper Pimento Chicken Sandwich

21 min · Serves 1

21 mintotal
10 minhands on
18steps
1servings

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Ingredients

For the pimento cheese

  • 115 g sharp orange cheddar cheese (1 cup), grated
  • 55 g cream cheese, softened
  • 3 tbsp mayonnaise
  • 60 g jarred diced pimentos (about 1/4 cup), drained very well
  • 2 tbsp canned diced green chiles, drained very well
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • Pinch cayenne pepper
  • Black pepper

For the chicken

  • 1 boneless, skinless chicken thigh
  • Milk, to cover
  • Pickle juice

To assemble

  • 1 brioche burger bun, split and toasted with butter
  • Mayonnaise
  • Pickled jalapeño slices, drained
  • Honey, for drizzling (optional)

- Hot sauce

  • 1 egg
  • All-purpose flour
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Cayenne pepper
  • Vegetable oil, for deep frying

Method

For the pimento cheese

  1. Grate the cheddar cheese into a bowl.

  2. Add the cream cheese, mayonnaise, pimentos, green chiles, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper.

  3. Mix everything together with a fork until thoroughly combined.

For the chicken

  1. Place the chicken thigh in a zip-top bag and pound it slightly to flatten, then cut to size if needed.

  2. Place the chicken in a bowl, cover with milk, add a dash of pickle juice and a splash of hot sauce, and let it soak.

    Then 10 min of waiting

  3. In a shallow tray, combine the all-purpose flour, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper, then mix well with a fork.

  4. Lift the chicken out of the milk marinade and set aside briefly.

  5. Crack the egg directly into the remaining milk and pickle marinade, then whisk until combined.

  6. Dip the chicken into the egg mixture, let the excess drip off, then thoroughly coat it on both sides in the seasoned flour mixture.

  7. Transfer the dredged chicken to a wire rack and let it sit before frying while the oil heats up.

    Then 10 min of waiting

  8. Heat 1 inch of oil in a skillet to 350°F (175°C), then add the chicken.

  9. Fry the chicken until deeply golden brown and cooked to an internal temperature of 175°F (80°C), turning halfway through, about 5–6 minutes total.

  10. Remove the chicken from the oil and let it rest on a wire rack for 1–2 minutes before assembling.

To assemble

  1. Spread a light layer of mayonnaise onto the toasted bottom bun to serve as an anchor.

  2. Layer the pickled jalapeño slices across the bottom bun.

  3. Place the hot crispy fried chicken on top of the jalapeños.

  4. Spoon a generous amount of the prepared pimento cheese over the chicken.

  5. Drizzle honey over the sandwich if desired, then place the top bun on and serve.

- Hot sauce

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