Chicken Sandwich Recipe

Tenderize and marinate

If breasts are thick, butterfly or pound to 3/4" thickness. Place chicken in a bowl with buttermilk and 1 tbs hot sauce, cover and refrigerate at least 1 hour (up to 4 hours) to tenderize and flavor.

Prepare breading

In a shallow dish combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, 1.5 tsp salt and 3/4 tsp black pepper. Mix thoroughly to distribute spices.

Dredge and rest

Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Place on a wire rack and rest 10 minutes so coating sets.

Fry (for Fried option)

Heat 1"–1.5" of vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry chicken 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels or a wire rack.

Grill (for Grilled option)

Preheat grill or grill pan to medium-high and brush chicken lightly with oil and season with a pinch of salt and pepper. Grill about 4–6 minutes per side until nicely charred and internal temperature reaches 165°F (74°C).

Sauce toss (for Tossed option - THS or Mumbo)

If tossing in THS (spicy sauce) or Mumbo sauce: after cooking (fried or grilled), place hot chicken in a bowl, add 2–3 tbs sauce, toss to coat evenly. Serve immediately to preserve crispness as much as possible.

Whisk together 1/2 cup mayonnaise, 2 tbs hot honey, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust sweetness/spice by adding more hot honey or lemon as preferred. Refrigerate until assembly.

In a bowl combine 1 cup grated sharp cheddar, 1/4 cup softened cream cheese, 2 tbs mayonnaise and 3 tbs drained diced pimentos. Stir until fully combined and creamy. Add 1/2 tsp hot sauce if desired, season with 1/4 tsp salt and 1/8 tsp black pepper. Chill briefly to firm slightly, about 15 minutes, or use immediately.

Toast buns: heat a skillet over medium heat, spread 1 tsp butter on cut side of each bun and toast until golden, about 1–2 minutes. Repeat for top bun.

Slice tomato into 2–4 slices; season lightly with 1/8 tsp salt and 1/8 tsp black pepper. Wash and dry lettuce leaves.

Spread about 1–2 tbs hot honey aioli on the bottom bun. Add 2–3 tbs pimento cheese on top of the aioli (this creates a melty barrier and flavor layer). Place the cooked chicken (plain, tossed in THS/mumbo, fried or grilled per choice) on top of the pimento cheese.

Top chicken with a slice or two of tomato, 1–2 leaves of lettuce, and optional pickles. Spread a light smear of aioli or extra hot honey on the top bun if desired.

Close sandwich, press gently, and serve immediately. If making two sandwiches, divide ingredients accordingly.