Fried Chicken and Pimento Cheese Sandwich Recipe by The Pioneer Woman
A perfect balance of crunch and spice for a next-level comfort meal.
Fried Chicken and Pimento Cheese Sandwich Recipe
There’s a reason pimento cheese is beloved from Nashville to New Orleans: it’s creamy, tangy, slightly spicy, and the ultimate comfort food staple. But Ree Drummond, aka The Pioneer Woman, takes this Southern favorite to new heights by pairing it with a perfectly golden, crispy fried chicken breast—and then serving both on a toasted brioche bun. The result is a sandwich that’s rich, hearty, and guaranteed to bring a little bit of Southern hospitality to your table.
Why You’ll Love This Recipe
This isn’t just another chicken sandwich. The combination of juicy, crunchy fried chicken and smooth, boldly flavored pimento cheese creates a textural and flavor contrast that’s hard to beat. It’s comfort food with a gourmet twist—simple enough for lunch, but impressive enough for dinner or even breakfast, especially after a long day on the ranch.
- Great for gatherings: Pimento cheese is a crowd-pleaser, and when paired with fried chicken, it becomes a sandwich worthy of parties or casual get-togethers.
- Customizable: Adjust the spice level of the cheese and breading to your taste for a truly personalized meal.
- Simple ingredients: Most items are pantry staples, and the recipe comes together quickly with easy-to-follow steps.
Ingredient List
Here’s everything you’ll need to make these sandwiches at home:
| Ingredient | Amount |
|---|---|
| Shredded sharp cheddar cheese | 1 cup (about 4 ounces) |
| Shredded Monterey Jack cheese | 1 cup (about 4 ounces) |
| Cream cheese (room temp) | 2 ounces |
| Diced pimentos | 1 (4-ounce) jar, drained |
| Mayonnaise | 1/4 cup |
| Dijon mustard | 1 1/2 teaspoons |
| Adobo sauce (from can of chipotle peppers) | 2 tablespoons plus 2 teaspoons |
| Black pepper | 1 teaspoon (plus more to taste) |
| Vegetable oil | For frying |
| All-purpose flour | 1 1/4 cups |
| Cornstarch | 3 tablespoons |
| Kosher salt | 1 teaspoon (plus more for seasoning) |
| Garlic powder | 1/4 teaspoon |
| Onion powder | 1/4 teaspoon |
| Buttermilk | 1 1/4 cups |
| Boneless, skinless chicken breasts | 2 (6–8 ounces each) |
| Brioche buns, split and toasted | 4 |
| Dill pickle slices | 12 |
| Green leaf lettuce | For serving |
| Potato chips | For serving (optional) |
The Pioneer Woman’s recipe is flexible and forgiving—adjust the cheese blend, spice level, and breading to match your personal preferences.
Step-by-Step Instructions
Here’s a detailed walkthrough of how to make this Southern-inspired sandwich:
Prepare the Pimento Cheese
This creamy, spicy cheese spread is the star of the show. It’s also fantastic on crackers, burgers, or as a dip with veggies.
- In a large bowl, combine the cheddar, Monterey Jack, and cream cheese.
- Mash and stir until the cream cheese is fully incorporated and the mixture is creamy.
- Add the drained diced pimentos, mayonnaise, Dijon mustard, 2 teaspoons of adobo sauce, and 1/4 teaspoon of black pepper.
- Stir until everything is well mixed. Cover and refrigerate while you prepare the chicken.
Prep the Fried Chicken
Double-dredging is the secret to extra-crispy, golden-brown fried chicken. Adjust the spice level in the breading to taste.
- Cut each chicken breast in half horizontally, creating four thin cutlets. This ensures even frying and a satisfying crunch throughout.
- Whisk together the flour, cornstarch, salt, garlic powder, onion powder, and 3/4 teaspoon black pepper in a shallow dish.
- In another shallow dish, whisk together the buttermilk and remaining 2 tablespoons of adobo sauce.
- Heat 1 1/2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until a deep-fry thermometer reaches 350°F (175°C).
- Working one piece at a time, dredge each chicken cutlet in the flour mixture, shaking off excess.
- Dip the chicken in the buttermilk mixture, allowing excess to drip off.
- Dredge the cutlet again in the flour mixture, pressing to make sure it’s thoroughly coated.
- Carefully add the chicken to the hot oil and fry in batches, about 3 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).
- Transfer to a wire rack and sprinkle with a pinch of salt.
Assemble the Sandwiches
Now for the fun part—bringing all the delicious layers together.
- Toast the split brioche buns lightly in a toaster or on a skillet for added crunch.
- Spread a generous amount of pimento cheese on the bottom half of each bun.
- Place a few slices of dill pickle on top of the cheese.
- Add a hot fried chicken cutlet to each sandwich.
- Top with a handful of green leaf lettuce for freshness and crunch.
- Place the top bun on the sandwich and press gently.
- Serve immediately with a side of potato chips for the ultimate comfort food experience.
What others are reading
The Pioneer Woman’s Favorite Pimento Cheese Pairings
Pimento cheese is endlessly versatile. Ree Drummond loves it on crackers, as a dip with celery, or even baked into pinwheels. But as this recipe proves, it truly shines nestled between a crispy chicken cutlet and a soft brioche bun.
This sandwich is hearty enough for a main dish but also makes a fantastic “cut in half and share” appetizer for parties. It’s a staple of Southern entertaining and a true celebration of comfort food with a bit of kick.
Tips for the Best Fried Chicken and Pimento Cheese Sandwich
- Cheese blend: Feel free to experiment with different cheeses. Pepper Jack adds extra spice, while a mild cheddar keeps things mellow.
- Spice level: Increase the adobo sauce or add a pinch of cayenne pepper for more heat.
- Breading: For the crunchiest coating, let the breaded chicken rest for a few minutes before frying.
- Make-ahead: The pimento cheese can be made a day ahead and stored in the fridge.
- Leftovers: Store leftover chicken and cheese separately. Reheat the chicken in the oven for best texture.
Frequently Asked Questions
What’s the best way to keep fried chicken crunchy?
Letting fried chicken rest on a wire rack (not a plate lined with paper towels) helps steam escape and keeps the coating crispier. Serve immediately for the best texture.
Can I use store-bought pimento cheese?
Yes, but homemade is recommended for the best flavor and texture. If using store-bought, select a high-quality cheesy spread without too many additives.
What can I use instead of buttermilk for the fried chicken?
Mix regular milk with 1 tablespoon of vinegar or lemon juice per cup, let sit for 5–10 minutes as a substitute.
Can I bake the chicken instead of frying?
Yes, for a lighter version, bread the chicken as directed, then bake at 425°F (220°C) on a rack set over a baking sheet for about 20–25 minutes, flipping halfway.
What are other ways to serve pimento cheese?
Try it as a burger topping, on grilled cheese sandwiches, as a dip with chips or veggies, or stuffed in celery for a quick snack.
Conclusion
The Pioneer Woman’s Fried Chicken and Pimento Cheese Sandwich is a celebration of Southern comfort food. It’s a crunchy, creamy, and utterly satisfying sandwich that’s easy to customize and perfect for sharing with friends and family. Whether you’re hosting a party or just looking for a hearty lunch, this recipe delivers big flavors in every bite. So gather your ingredients, fire up your stove, and get ready to make a sandwich that’s worthy of a Southern cookbook. You’ll soon see why pimento cheese and fried chicken are a match made in comfort food heaven.
References
- https://www.youtube.com/watch?v=_Aiu8W_oZLU
- https://www.thepioneerwoman.com/food-cooking/recipes/a60571048/chicken-blt-with-pimento-cheese-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63854056/fried-chicken-pimento-sandwich-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11938/pimento-cheese/
- https://www.eatyourbooks.com/library/recipes/3388345/rees-fried-chicken-sandwich-with
- https://www.aol.com/fried-chicken-pimento-cheese-sandwiches-154600542.html
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65783188/best-chicken-breast-recipes/
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