Crispy and Spicy Chicken Sandwich You Can Make At Home
Ingredients:
1 whole chicken breast cut into 5 thin slices, close to room temperature
1 ball fresh mozzarella
10 slices salami
Handful mixed salad greens
Potato buns
6-8 heirloom cherry tomatoes
2 c ap flour
2 whole eggs
3 tbsp kosher salt
Freshly cracked black pepper
1/2 qt oil for frying
1 c fermented garlic habanero hot sauce
For homemade breadcrumbs:
1 French bread loaf, cut into croutons shapes
1 clove garlic, roughly chopped
1 sprig fresh oregano
Tools needed:
Cutting board
Sharp knife
Large saute pan for frying chicken
1 gallon ziplock bag
Rolling pin
Paper towels
2 Mixing bowls
3 glass baking dishes
Small ladle
Cooling rack
Baking sheet
How to make it:
Preheat oven 350 f
Cut chicken breast into 4-5 thin slices.
For the breadcrumbs, slice half a french bread loaf into crouton sizes. Lay flat on a sheet pan and dry out in oven for 10-15 minutes. Put the dried bread in a gallon size ziplock bag and crush it with a rolling pin. A food processor works great if you have one. I went for very coarse bread crumbs as I enjoy the texture it gives the fried chicken at the finish.
Preheat oven set to broil.
Slice tomatoes.
Slice mozzarella into 1/4 inch thick slices. Season both sides with salt and pepper.
Heat oil in saute pan on medium high. Oil is to be 350-375 f for best results.
Crack eggs open in mixing bowl, mix well like you’re making scrambled eggs. Season with 1 tbsp salt.
Mix the bread crumbs with chopped garlic and oregano. Season with 1 tbsp salt and 1 tsp pepper, mix to combine.
Add flour into glass dishes, season with 1 tbsp salt and 1 tsp black pepper. Mix the seasoning in.
Pat chicken dry with paper towels. Dredge in flour, shake off excess. Dip chicken in the egg completely, ensuring you coat the entire piece of chicken.
Dredge chicken in breadcrumbs lightly pressing the breadcrumbs into the chicken coating the chicken entirely.
Place chicken in the oil, dropping it in away from you. BE CAREFUL NOT TO GET HOT OIL ON YOU!!! I fry 2-3 pieces at a time to avoid dropping the temperature of the oil too much.
Fry for 1-2 minutes, flip chicken over and continue to fry an addition 1-2 minutes. The chicken is done at 165 f internal temperature and the breading is nicely golden brown.
Once chicken is done, immediately add to a mixing bowl with the hot sauce. Add 1 small ladle full hot oil to the bowl with the chicken and sauce. The oil is there to help heat the sauce so it doesn’t make the breading soggy. Gently toss to coat chicken with the sauce.
If you’re not wanting spicy chicken, skip that step and place chicken on cooling rack while other pieces of chicken cooks.
Slice buns and put on baking sheet. Brown in oven set to broil for 30 seconds to 1 minute. Keep an eye on it so it doesn’t burn.
Place chicken on baking sheet. Top with slice tomatoes, 3 slices each salami and 2 slices fresh mozzarella. Place in oven and broil for 2-3 minutes. Melt and slightly brown the cheese. Again, keep an eye on it so it doesn’t burn.
Spread hot sauce on both sides of potato bun. Place small handful of mixed greens on bottom part of bun. Top with the chicken, place bun top on the chicken. Slice in half if desired.
Enjoy!
Logan
