Crispy Chicken & Pimento Cheese Sandwich with Lemon-Ranch Salad

Crispy Chicken & Pimento Cheese Sandwich

with Lemon-Ranch Salad

55 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
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From the Test Kitchen

Tender chicken breasts are pounded thin, then marinated in spiced buttermilk before being coated with flour and pan-fried to crispy perfection. You'll layer them onto fluffy challah buns alongside crunchy pickles and pimento cheese—a beloved Southern spread that, at its simplest, features a combo of grated cheese, mayonnaise, and pickled peppers.

See Plans
  • Nutrition
  • Calories
    1030 Cals (est.)
Crispy Chicken & Pimento Cheese Sandwich with Lemon-Ranch Salad
  • 2 Boneless, Skinless Chicken Breasts
  • 2 Challah Buns
  • 1 Pasture-Raised Egg
  • 1 Romaine Lettuce Heart
  • 1 Persian Cucumber
  • 3 oz Radishes
  • ½ oz Pickled Peppadew Peppers
  • 1 Lemon
  • 3 oz Pickle Chips
  • ⅔ cup All-Purpose Flour
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Mayonnaise
  • 2 oz White Cheddar Cheese
  • 1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ¼ cup Buttermilk
  • 2 tsps Cornstarch

Tips from Home Chefs

Marinate the chicken
1 Marinate the chicken
In a medium bowl, whisk together the buttermilk, egg, and half the Southern spice blend; season with salt and pepper. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. Season with salt and pepper on both sides. Place in the bowl of spiced buttermilk; stir to coat. Set aside to marinate, turning occasionally, at least 10 minutes.
2 Prepare the remaining ingredients & make the pimento cheese

Meanwhile, wash and dry the fresh produce. Halve the buns. Roughly chop the lettuce. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Grate the cheddar on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheddar, chopped peppers, mayonnaise, and the remaining Southern spice blend; season with salt and pepper. In a separate, large bowl, combine the ranch dressing, the juice of 2 lemon wedges (you will have extra), and a drizzle of olive oil. Season with salt and pepper. 

Prepare the remaining ingredients & make the pimento cheese
Coat the chicken
3 Coat the chicken
Meanwhile, in a medium bowl, combine the flour and half the cornstarch (you will have extra); season with salt and pepper. Working one piece at a time, coat the marinated chicken (letting any excess marinade drip off) in the seasoned flour (pressing gently to adhere). Transfer to a plate.
4 Cook the chicken

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (tapping off any excess flour before adding). Cook 6 to 9 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. Carefully drain off and discard the oil. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Toast the buns
5 Toast the buns

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce, sliced cucumber, and sliced radishes; season with salt and pepper. Assemble the sandwiches using the toasted buns, cooked chicken, pimento cheese, and pickle chips. Serve the sandwiches with the salad on the side. Garnish the salad with the everything bagel seasoning. Enjoy! 

Make the salad & serve your dish
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