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Copycat Pimento Cheese Sandwich
Craving a Chick-fil-A Honey Pepper Pimento Chicken Sandwich? Skip the drive-thru and make this fast food favorite at home! Hot, crispy fried chicken is paired with an easy, creamy, 3-ingredient pimento cheese made with Plochman’s Harvest Honey Mustard, giving the sandwich its signature spicy-sweet flavor. Topped with crunchy, tangy pickled jalapeños, this recipe tastes like the real deal. Bonus: if you have leftover pimento cheese, it makes a fantastic dip or sandwich topper!
Active Time: 30
Total Time: 30
Servings: 2
Ingredients
- Vegetable oil, for deep frying
- ¼ cup shredded sharp cheddar cheese
- 2 Tbsp mayonnaise
- 2 Tbsp Plochman’s Harvest Honey Mustard, divided
- ¼ cup diced pimento peppers, drained
- 2 boneless skinless chicken thighs
- Kosher salt, to taste
- ¼ cup all purpose flour
- 2 large eggs, beaten
- ½ cup panko breadcrumbs
- ¼ cup sliced pickled jalapeño peppers, drained
- 2 hamburger buns
Directions
- Fit a large Dutch oven with a candy thermometer and fill halfway with vegetable oil. Heat to 325ºF over medium high heat. Adjust the heat as needed to maintain this temperature throughout the cooking process.
- In the bowl of a food processor, combine the cheese, mayonnaise, and 1 tablespoon of the mustard. Blend until smooth, 1 minute. Transfer the mixture to a medium bowl and fold in the pimento peppers. Set aside.
- Season the chicken thighs with salt. Place the flour, eggs, and breadcrumbs into three separate, shallow bowls. Coat each piece of chicken first in flour, then eggs, and finally in the breadcrumbs.
- Carefully place the breaded chicken into the hot oil. Fry until golden brown and the chicken registers 165ºF on an instant read thermometer, 6 to 8 minutes. Transfer the chicken to a paper towel-lined plate.
- Divide the pickled jalapeños between the bottom buns. Place a piece of fried chicken on top of each. Divide and spread the pimento cheese and remaining 1 tablespoon mustard onto both top buns. Close the sandwiches and serve warm.
