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This savory crispy chicken sandwich with romesco sauce on focaccia brings restaurant-quality flavor right to your home kitchen. The combination of perfectly fried chicken and smoky Spanish sauce creates a gourmet experience that goes way beyond ordinary sandwiches.
I originally created this sandwich after a trip to Barcelona where I fell in love with romesco sauce. Now it has become our Sunday tradition when we want something special without the fuss of a complicated meal.
Ingredients
- For the Chicken:
- Boneless skinless chicken breasts or thighs: Provide the perfect base for this sandwich. Thighs offer more flavor and moisture while breasts give you a leaner option
- Salt and black pepper: Awaken all the flavors in the chicken
- Garlic powder: Adds savory depth without the risk of burning that fresh garlic might have
- Smoked paprika: Brings a subtle Spanish flair that complements the romesco sauce beautifully
- All-purpose flour: Helps the egg wash adhere to the chicken
- Eggs: Create the binding layer that makes the breadcrumbs stick
- Panko breadcrumbs: Deliver that unmistakable crisp texture that remains light rather than heavy
- Olive oil: For frying offers better flavor than vegetable oil would
- For the Romesco Sauce:
- Red bell peppers: Form the sweet base of authentic romesco sauce. Look for ones with tight skin and vibrant color
- Cherry tomatoes: Add brightness and acidity. Choose ripe ones for best flavor
- Toasted almonds: Provide traditional nutty texture. Toast them yourself for superior flavor
- Garlic cloves: Bring essential punch to the sauce. Fresh is non-negotiable here
- Red wine vinegar: Adds necessary acidity that balances the richness
- Bread crumbs: Help thicken the sauce to the perfect consistency
- Extra virgin olive oil: Brings everything together with its fruity notes
- For Assembly:
- Focaccia bread: Makes the perfect vessel with its airy interior and flavorful crust
- Arugula or mixed greens: Add peppery freshness and color
- Parmesan cheese: Brings an optional savory finish that elevates everything
Step-by-Step Instructions
- Season the Chicken:
- Thoroughly coat chicken with salt, pepper, garlic powder, and smoked paprika. Allow it to rest for 10 to 15 minutes which not only flavors the meat but also brings it closer to room temperature for more even cooking.
- Create the Breading Station:
- Set up your three-part breading system with flour in one dish, beaten eggs in another, and panko in the third. This organization makes the process much cleaner and more efficient.
- Bread the Chicken:
- Dredge each piece of chicken in flour, shaking off excess, before dipping into the egg mixture. Finally, press firmly into the panko, ensuring every bit of chicken is coated. Let the breaded chicken rest for 5 minutes to help the coating adhere better.
- Fry to Perfection:
- Heat olive oil in a large skillet until shimmering but not smoking. Carefully place chicken in the pan without overcrowding and cook until deeply golden on both sides and the internal temperature reaches 165°F. This typically takes about 4 minutes per side for thighs and 3 minutes per side for pounded breasts.
- Prepare the Romesco:
- Roast bell peppers and cherry tomatoes under the broiler until skins are blackened and blistered. Once cooled slightly, remove pepper skins and blend with the remaining sauce ingredients, adding olive oil in a slow stream until the sauce reaches a smooth but slightly textured consistency.
- Assemble with Care:
- Slice your focaccia horizontally and lightly toast the cut sides. Spread a generous layer of romesco on both halves. Place the crispy chicken on the bottom slice followed by arugula and shaved Parmesan if using.
- Serve Immediately:
- Cut the assembled sandwich into portions with a sharp serrated knife. Serve while the chicken is still warm and crispy for the best experience.
The smoked paprika in this recipe is my secret weapon. I discovered its transformative power years ago when my Spanish neighbor brought me a tin from her hometown. The difference between regular and authentic Spanish smoked paprika completely changed my cooking.
Make-Ahead Options
The romesco sauce actually improves after sitting overnight in the refrigerator as the flavors meld together. You can make it up to three days before assembly and store it in an airtight container. The chicken coating can also be prepared ahead of time and stored in separate containers in the refrigerator. This advance preparation turns dinner assembly into a quick 15-minute process rather than 45 minutes.
Perfect Pairing Suggestions
This sandwich works beautifully with a simple side of patatas bravas or crispy roasted potatoes with aioli. For a lighter option a small arugula salad with sherry vinaigrette complements the sandwich perfectly. Beverage-wise consider serving a Spanish rosé or a crisp Albariño if you enjoy wine or a light amber ale if beer is more your style.
The History Behind Romesco
Romesco sauce originates from the Catalonian region of Spain particularly from Tarragona where fishermen created it to accompany freshly caught fish. Traditional recipes always include nuts, typically almonds or hazelnuts, red peppers, olive oil, and some form of bread for thickening. While I use it here on chicken it shows how versatile this centuries-old sauce truly is in modern cooking.
Frequently Asked Questions
- → How do I ensure the chicken stays crispy?
To maintain crispiness, use panko breadcrumbs and ensure the chicken is fried in hot oil until golden. Avoid overcrowding the pan.
- → Can I make the Romesco sauce ahead of time?
Yes, the Romesco sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
- → What can I substitute for focaccia bread?
If focaccia is unavailable, try ciabatta or sourdough bread for a similar soft, yet sturdy texture.
- → Can I bake the chicken instead of frying?
Yes, bake the breaded chicken on a parchment-lined sheet at 400°F for 20–25 minutes, flipping halfway through.
- → What greens work well besides arugula?
Mixed greens, spinach, or even kale can be used as alternatives to arugula. Choose tender greens for the best texture.