Jul 14 2026
Restaurants›Pinky's›Crispy Chicken And Chile Recipe

Crispy Chicken And Chile Recipe

Inspired by Pinky's
Time1h
Serves2

whole grain mustard, arugula, pickled Fresno chile, asiago, citrus honey drizzle, grilled Pinky's baguette

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Ingredients

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Chicken

Pickled Fresno Chile

Salad

Bread

Method

Chicken Preparation

  1. 1

    Prepare the Chicken

    Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper. Spread the whole grain mustard evenly on each breast.

  2. 2

    Cook the Chicken

    Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes per side until golden brown.

  3. 3

    Finish Cooking

    Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through (internal temperature of 165°F/75°C). Remove and let rest.

Pickling the Chiles

  1. 4

    Prepare the Pickling Brine

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.

  2. 5

    Pickle the Chiles

    Slice the Fresno chiles and add them to the brine. Remove from heat and let them cool. Transfer to a jar and refrigerate for at least 30 minutes.

Assembly

  1. 6

    Prepare the Baguette

    Slice the Pinky's baguette in half and lightly toast it until golden.

  2. 7

    Assemble the Dish

    On each toasted baguette half, place a generous handful of arugula, slice the cooked chicken, and top with pickled Fresno chiles and asiago cheese. Drizzle with citrus honey.

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