Chicken Sandwich Recipe
Grilled or Fried, Pimento Cheese, Pickle, Lettuce
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Ingredients
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Chicken
Pimento Cheese
Assembly & Toppings
Method
Pimento Cheese
- 1
Make pimento cheese
In a medium bowl, combine 1 cup shredded sharp cheddar, 1/4 cup softened cream cheese, 1/4 cup mayonnaise, 1/4 cup chopped roasted pimentos, 1/2 tsp hot sauce, 1/4 tsp smoked paprika, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Stir until smooth and homogenous, scraping down the sides. Taste and adjust seasoning. Chill while you prepare the chicken so flavors meld (at least 15 minutes).
Chicken
- 2
Prepare chicken
If breasts are thick, butterfly or lightly pound to an even thickness about 1/2 inch for even cooking. Pat chicken dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika.
- 3
- 4
Option B — Fry (crispy)
For extra flavor, marinade: place seasoned chicken in 1/2 cup buttermilk for 15–30 minutes (optional). In a shallow dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder; season the flour mix with a pinch (about 1/4 tsp) salt and 1/4 tsp black pepper. Heat about 1 cup vegetable oil in a heavy skillet over medium-high until shimmering (or to 350°F/175°C). Remove chicken from buttermilk, let excess drip off, then dredge thoroughly in flour mixture, pressing to adhere. Fry chicken 3–5 minutes per side until golden brown and internal temp 165°F (74°C). Transfer to a wire rack lined sheet and rest 5 minutes.
Assembly & Toppings
- 5
- 6
Assemble sandwiches
On the bottom bun, place a leaf of lettuce. Lay the rested grilled or fried chicken breast on top. Spoon about 1/3 cup pimento cheese over the hot chicken, allowing it to soften slightly. Top with 3 dill pickle slices. Finish with the top bun. Serve immediately.
- 7
Optional finishing
If desired, add extra hot sauce to the pimento cheese before spreading, or place the assembled sandwiches under a broiler 1–2 minutes to melt the pimento cheese further (watch closely).