Pecan Pimento Chicken Sandwich

Name: Pecan Pimento Chicken Sandwich
Yield: 8 sandwiches
Ingredients: 2 Tbsp Louisiana hot sauce; 2 Tbsp granulated garlic; 2 Tbsp granulated onion; 2 tsp paprika; ½ tsp cayenne pepper; 1 Tbsp kosher salt; 1 tsp black pepper; 8 chicken thighs, boneless, skinless; ½ cup cream cheese; ½ cup mayonnaise; 2 Tbsp sour cream; ½ Tbsp Louisiana hot sauce; 2 cups shredded cheddar cheese; ¼ cup pimento peppers, drained and chopped; 1 Tbsp jalapeño pepper, chopped; ½ tsp granulated garlic; ½ tsp granulated onion; ½ tsp paprika; 1/8 tsp cayenne pepper; ¼ tsp Kosher salt; ½ cup pecan pieces; 2 cups flour; 1 cup cornstarch; 2 Tbsp granulated garlic; 2 Tbsp granulated onion; 2 tsp paprika; ½ tsp cayenne; 2 tsp kosher salt; 1 tsp black pepper; ½ cup pecan pieces

Yield: 8 sandwiches

About the Dish

A toasted brioche bun with pecan studded pimento cheese, pecan crusted fried chicken, pickles and a hot honey drizzle.

Ingredients

2 Tbsp Louisiana hot sauce
2 Tbsp granulated garlic
2 Tbsp granulated onion
2 tsp paprika
½ tsp cayenne pepper
1 Tbsp kosher salt
1 tsp black pepper
8 chicken thighs, boneless, skinless
½ cup cream cheese
½ cup mayonnaise
2 Tbsp sour cream
½ Tbsp Louisiana hot sauce
2 cups shredded cheddar cheese
¼ cup pimento peppers, drained and chopped
1 Tbsp jalapeño pepper, chopped
½ tsp granulated garlic
½ tsp granulated onion
½ tsp paprika
1/8 tsp cayenne pepper
¼ tsp Kosher salt
½ cup pecan pieces
2 cups flour
1 cup cornstarch
2 Tbsp granulated garlic
2 Tbsp granulated onion
2 tsp paprika
½ tsp cayenne
2 tsp kosher salt
1 tsp black pepper
½ cup pecan pieces
8 brioche buns
24 pickle chips
⅓ cup hot honey

Preparation

Prepare the chicken marinade by whisking together buttermilk, hot sauce, granulated garlic, granulated onion, paprika, cayenne, kosher salt, and black pepper. Add chicken thighs and marinate for 12–24 hours.
Prepare pecan pimento cheese. Mix cream cheese (room temperature), mayonnaise, sour cream, hot sauce, cheddar, pimentos, jalapeños, granulated garlic, granulated onion, paprika, cayenne, and salt until smooth. Fold in pecans. Reserve.
Prepare dredge and fry chicken. Combine flour, cornstarch, granulated garlic, granulated onion, paprika, cayenne, kosher salt, black pepper, and pecans. Dredge chicken, rest 1 hour, re-dredge, and fry at 325°F for 8–12 minutes or internal temperature reached 165°F. Rest 2-3 minutes before serving.
To assemble sandwich toast brioche buns then add pickle chips, fried chicken, a drizzle of hot honey, and top with pimento cheese. Close and serve.

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!

Pecan Pimento Chicken Sandwich

Ingredients

Preparation

Other recipes you might enjoy