I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Honey Pepper Pimento Chicken
...in your mind.
Honey Pepper Pimento Chicken

Honey Pepper Pimento Chicken

This was my first time into the pimento cheese world, and boy was it good. Chick-fil-A makes this, and while crazy delicious I think the honey is unecessary, but you be the judge. The real problem is I now want to add pimento to cheese everything. I might need to move to the South.

Makes 4

Ingredients

Chicken

  • 4 small boneless, skinless chicken thighs
  • 1/2 cup dill pickle brine
  • 1/2 cup milk, buttermilk either is fine
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Vegetable oil, for frying
  • 4 hamburger buns
  • Butter
  • 1/4 cup mayo
  • Pickled jalapeño slices, well drained
  • Honey for drizzling, optional

Pimento Cheese

  • 4 ounces sharp cheddar, freshly grated, about 1 cup
  • 2 ounces cream cheese, softened
  • 3 tablespoons mayonnaise
  • ¼ cup jarred diced pimentos, drained very well
  • 2 tablespoons canned diced green chiles, drained very well
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Pinch cayenne
  • Freshly ground black pepper

‍

Directions

  1. Combine the pickle brine and milk in a bowl, add the chicken and refrigerate 30 minutes to 2 hours
  2. Make the pimento cheese by combining all the ingredients well, lightly mashing while leaving plenty of texture - refrigerate until needed
  3. Remove the chicken from the marinade, allowing the excess to drip off, then whisk the egg into the remaining marinade
  4. Combine the flour, salt, paprika, black pepper, garlic powder, onion powder and cayenne in a shallow dish
  5. Dip each piece of chicken into the egg mixture, then into the seasoned flour, pressing firmly so the coating sticks well - set aside for 10 minutes
  6. Heat about 1 inch of oil in a heavy skillet to 350, and fry the chicken in batches untildeeply golden and cooked to 175, about 3 to 4 minutes per side. Transfer to a rack
  7. Butter the cut sides of the buns and toast until golden, then build: mayo, pickled jalapeños, chicken, a honey drizzle (if using) a generous amount of the pimento cheese, and the top bun
  8. Serve immediately

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