Chicken Sandwich Recipe

Prepare and Marinate

Pound the 2 chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or heavy skillet. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Rub marinade over both chicken breasts, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Grill

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Brush grates with oil. Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice if desired to fit buns.

While chicken marinates, make the pimento cheese. In a medium bowl combine 1 cup shredded sharp cheddar, 1/4 cup softened cream cheese, 1/4 cup mayonnaise and 1/4 cup chopped roasted red pimentos. Season with 1/8 tsp cayenne, 1/4 tsp salt and 1/8 tsp black pepper. Stir thoroughly until smooth but still a little chunky. Taste and adjust salt or cayenne if needed. Chill until assembly.

Batter and Fry

Heat 2 cups vegetable oil in a heavy skillet or pot over medium heat to 350°F (175°C) or until a small bit of batter sizzles immediately. In a shallow bowl whisk 1 egg with 1/4 cup buttermilk. In another bowl combine 1/2 cup flour, 1/4 cup cornmeal, 1/2 tsp salt and 1/4 tsp black pepper. Pat 12 dill pickle chips dry. Dip each chip in the egg mixture, then dredge in the flour-cornmeal mix, pressing gently to adhere. Fry in batches 1–2 minutes per side until golden brown. Remove to a paper towel-lined plate to drain.

Cook 4 strips of bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain. Wash and dry lettuce leaves and slice tomato into 4 thin slices. Keep ready for assembly.

Whisk together 2 tbs mayonnaise, 1 tbs Dijon mustard, 1 tbs honey, 1/2 tsp lemon juice and 1/8 tsp salt in a small bowl until smooth. Taste and adjust honey or mustard to preference.

Split 2 brioche buns and butter cut sides with the 2 tbs butter. Toast buns in a skillet or on the grill until golden, about 1–2 minutes. On the bottom bun spread 1–2 tbs honey mustard, place the grilled chicken (whole or sliced), top with a generous spoonful (about 2–3 tbs) of pimento cheese, 2 bacon strips, a few fried pickles (4–6), a slice of tomato, and a lettuce leaf. Season tomato with a light pinch of 1/4 tsp salt and 1/4 tsp black pepper (divide as needed). Add top bun and press gently. Serve immediately.

Optional: Serve with extra honey mustard and remaining fried pickles on the side.