Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 4 boneless skinless chicken breasts, 7 to 8 ounces each
- Marinade: 1 cup whole buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Pimento cheese filling: 2 ounces cream cheese, 3/4 cup finely shredded sharp cheddar, 2 tablespoons mayonnaise, 1/4 cup diced pimentos, 1 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper
- Crust: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 1 1/2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1 teaspoon baking powder, 3 large eggs, 1/2 cup buttermilk, 1 teaspoon hot sauce
- For frying: 6 cups peanut oil or vegetable oil, or enough for 1 1/2 inches in the pot
- For serving: 1/3 cup pepper jelly, 1 teaspoon apple cider vinegar, 2 tablespoons sliced scallions or chives, 1 tablespoon extra diced pimentos, flaky salt
Do This
- 1. Cut a pocket into each chicken breast, then marinate in buttermilk, hot sauce, salt, and pepper for 30 minutes.
- 2. Mix the pimento cheese filling, divide into 4 small logs, and freeze for 20 minutes to firm up.
- 3. Heat oven to 375 degrees F and set a wire rack over a baking sheet. Heat oil to 325 degrees F.
- 4. Stuff each chicken breast with a chilled pimento cheese log and secure the opening with toothpicks.
- 5. Dredge chicken in seasoned flour, egg-buttermilk wash, then seasoned flour again. Rest 10 minutes.
- 6. Fry 2 pieces at a time for 4 to 5 minutes per side, then bake 8 to 12 minutes until the chicken reaches 165 degrees F.
- 7. Rest 5 minutes, remove toothpicks, drizzle with warm pepper jelly, and garnish with scallions, pimentos, and flaky salt.
Why You’ll Love This Recipe
- Southern comfort with a gourmet twist: Crispy fried chicken meets creamy, tangy, melty pimento cheese.
- Big flavor in every bite: Sharp cheddar, pimentos, buttermilk, paprika, hot sauce, and pepper jelly create a rich sweet-heat balance.
- Crunchy outside, juicy inside: The cornstarch-flour crust fries up crisp while the buttermilk marinade keeps the chicken tender.
- Perfect for impressing guests: It feels special enough for a dinner party but uses familiar grocery-store ingredients.
Grocery List
- Poultry: 4 boneless skinless chicken breasts, about 7 to 8 ounces each
- Produce: Scallions or chives
- Dairy & Refrigerated: Whole buttermilk, cream cheese, sharp cheddar cheese, large eggs
- Pantry: Mayonnaise, diced pimentos, Dijon mustard, hot sauce, all-purpose flour, cornstarch, peanut oil or vegetable oil, pepper jelly, apple cider vinegar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, paprika, cayenne pepper, baking powder, flaky salt
Full Ingredients
For the Chicken and Buttermilk Marinade
- 4 boneless skinless chicken breasts, 7 to 8 ounces each, trimmed
- 1 cup whole buttermilk
- 1 tablespoon Louisiana-style hot sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Pimento Cheese Filling
- 2 ounces cream cheese, softened to room temperature
- 3/4 cup finely shredded sharp cheddar cheese, about 3 ounces
- 2 tablespoons mayonnaise
- 1/4 cup diced pimentos, drained very well and patted dry
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
For the Crispy Fried Chicken Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 3 large eggs
- 1/2 cup whole buttermilk
- 1 teaspoon hot sauce
For Frying
- 6 cups peanut oil or vegetable oil, or enough to fill a heavy pot with 1 1/2 inches of oil
For Serving
- 1/3 cup pepper jelly
- 1 teaspoon apple cider vinegar
- 2 tablespoons thinly sliced scallions or chives
- 1 tablespoon extra diced pimentos, drained
- Flaky salt, to finish
Step-by-Step Instructions
Step 1: Cut pockets and marinate the chicken
Place each chicken breast flat on a cutting board. Using a small sharp knife, cut a deep pocket into the thickest side of each breast, keeping the knife parallel to the cutting board. Make the opening about 3 inches wide, and be careful not to cut all the way through the top, bottom, or opposite side. You want a roomy pocket that can hold the pimento cheese without leaking.
In a medium bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the chicken and turn to coat, making sure some marinade gets inside each pocket. Cover and refrigerate for exactly 30 minutes while you prepare and chill the filling. Avoid marinating longer than 4 hours, as the chicken can become too soft around the edges.
Step 2: Make and chill the pimento cheese filling
In a bowl, stir together the softened cream cheese, shredded sharp cheddar, mayonnaise, drained pimentos, Dijon mustard, garlic powder, smoked paprika, and cayenne pepper until thick and evenly combined. The mixture should be creamy but sturdy, not loose or runny.
Divide the filling into 4 equal portions, about 3 tablespoons each. Shape each portion into a short log about 3 inches long. Place the logs on a small parchment-lined plate and freeze for 20 minutes. They should be firm enough to handle but not frozen solid. This quick chill helps the cheese stay put while the chicken fries.
Step 3: Set up the dredging station and preheat the oven
Heat the oven to 375 degrees F. Set a wire rack inside a rimmed baking sheet; this will keep the crust crisp while the chicken finishes cooking in the oven. If you do not have a wire rack, line the baking sheet with parchment paper, but the underside of the chicken may soften slightly.
In a shallow bowl, whisk together the flour, cornstarch, kosher salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and baking powder. In a second shallow bowl, whisk together the eggs, 1/2 cup buttermilk, and 1 teaspoon hot sauce until smooth.
Step 4: Stuff and secure the chicken
Remove the chicken from the marinade and let the excess drip off. Pat the outside of each breast mostly dry with paper towels, leaving the pocket lightly moist. Slide 1 chilled pimento cheese log into each pocket, pressing it gently into the center so it is fully enclosed by chicken.
Close each pocket with 2 wooden toothpicks, threading them through the edges like small pins. Wipe away any visible cheese on the outside of the chicken before breading. This small step helps reduce sputtering and keeps the crust cleaner as it fries.
Step 5: Bread the chicken with a sturdy double coating
Working with one stuffed chicken breast at a time, dredge it in the seasoned flour mixture, pressing flour into every surface and around the sealed pocket. Dip it into the egg-buttermilk mixture, letting the excess drip off, then return it to the flour mixture for a second coating. Press firmly so the crust forms craggy, textured edges.
Place the breaded chicken on a clean plate or rack and let it rest for 10 minutes at room temperature. This short rest hydrates the flour and helps the coating cling during frying.
Step 6: Fry until deeply golden and crisp
Pour the oil into a heavy Dutch oven or deep cast-iron skillet to a depth of 1 1/2 inches. Heat over medium to medium-high heat until the oil reaches 325 degrees F on a deep-fry thermometer. Keep the oil between 315 and 335 degrees F as you cook; if it gets too hot, the crust will brown before the thick stuffed chicken cooks through.
Carefully lower 2 pieces of chicken into the oil. Fry for 4 to 5 minutes on the first side, then turn and fry for another 4 to 5 minutes, until the crust is deep golden brown and crisp. Transfer the fried chicken to the prepared wire rack. Repeat with the remaining 2 pieces, allowing the oil to return to 325 degrees F before adding the next batch.
Step 7: Finish in the oven to the proper temperature
Once all the chicken is fried and resting on the wire rack, transfer the baking sheet to the 375 degrees F oven. Bake for 8 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken, not directly into the cheese filling, registers 165 degrees F.
Let the chicken rest on the rack for 5 minutes before serving. This helps the juices settle and gives the melted pimento cheese a moment to thicken slightly so it stays luscious rather than running out immediately.
Step 8: Drizzle, garnish, and serve
While the chicken rests, warm the pepper jelly and apple cider vinegar together in a small saucepan over low heat for 2 to 3 minutes, or microwave them in a small bowl for 20 to 30 seconds, until spoonable. Stir until smooth.
Remove and discard all toothpicks from the chicken. Spoon a light drizzle of warm pepper jelly over each piece, then finish with sliced scallions or chives, extra diced pimentos, and a small pinch of flaky salt. Serve immediately while the crust is crisp and the pimento cheese center is hot and melty.
Pro Tips
- Drain the pimentos well: Excess moisture can loosen the filling and make it more likely to leak during frying. Pat them dry with paper towels before mixing.
- Use finely shredded cheese: Finely shredded cheddar melts more evenly and packs neatly into the chicken pocket.
- Keep the oil temperature steady: Use a thermometer and adjust the heat as needed. Stuffed chicken needs a moderate fry temperature so the crust browns without burning.
- Do not skip the oven finish: It ensures the thick stuffed chicken reaches 165 degrees F safely while keeping the fried crust crisp.
- Remove toothpicks before serving: Count them as you insert them so you know exactly how many to remove.
Variations
- Spicy jalapeño pimento cheese chicken: Add 2 tablespoons finely minced pickled jalapeños to the filling and increase the cayenne to 1/4 teaspoon.
- Bacon pimento cheese stuffed chicken: Stir 1/4 cup finely crumbled cooked bacon into the filling for smoky, salty richness.
- Hot honey finish: Replace the pepper jelly drizzle with 1/4 cup warm honey mixed with 1 teaspoon hot sauce and 1/2 teaspoon apple cider vinegar.
Storage & Make-Ahead
Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat on a wire rack set over a baking sheet in a 350 degrees F oven for 15 to 18 minutes, or until warmed through to 165 degrees F. Avoid microwaving if possible, as it softens the crust.
Make-ahead: The pimento cheese filling can be mixed up to 2 days in advance and refrigerated. Shape it into logs and freeze for 20 minutes just before stuffing. The chicken can be pocketed and marinated up to 4 hours ahead. For best results, bread the chicken no more than 30 minutes before frying.
Freezing: This recipe is best served fresh, but cooked leftovers can be frozen for up to 2 months. Wrap each cooled piece tightly, freeze, then reheat from thawed in a 350 degrees F oven until the center reaches 165 degrees F.
Nutrition (per serving)
Calories: 790 kcal | Carbs: 42g | Protein: 58g | Fat: 44g | Saturated Fat: 13g | Fiber: 2g | Sugar: 6g | Sodium: 1450mg | Cholesterol: 205mg
