Savory Crispy Chicken Sandwich (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
2 boneless, skinless chicken breasts or 4 thighs
02 -
1 tsp salt
03 -
1/2 tsp black pepper
04 -
1/2 tsp garlic powder
05 -
1/2 tsp smoked paprika
06 -
1/2 cup all-purpose flour
07 -
2 eggs, beaten
08 -
1 cup panko breadcrumbs
09 -
2 tbsp olive oil
→ Romesco Sauce
10 -
2 red bell peppers
11 -
1/2 cup cherry tomatoes
12 -
1/4 cup almonds, toasted
13 -
2 garlic cloves
14 -
1 tbsp red wine vinegar
15 -
2 tbsp bread crumbs
16 -
1/4 cup extra virgin olive oil
→ Assembly
17 -
1 loaf focaccia bread, sliced
18 -
1 cup arugula or mixed greens
19 -
1/4 cup Parmesan cheese (optional)
# Instructions:
01 -
Season chicken with salt, pepper, garlic powder, and smoked paprika. Let sit for 10–15 minutes.
02 -
Dredge in flour, dip into beaten eggs, and coat with panko breadcrumbs evenly.
03 -
Heat olive oil in a pan over medium-high heat. Fry chicken until golden brown and cooked through. Transfer to a paper towel-lined plate.
04 -
Roast red bell peppers and cherry tomatoes until charred and soft. Blend with toasted almonds, garlic, red wine vinegar, and bread crumbs, adding olive oil gradually until smooth.
05 -
Slice focaccia in half, spread Romesco sauce, layer crispy chicken, arugula, and Parmesan.
06 -
Slice into portions and serve warm.
# Notes:
01 -
Store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days.
02 -
Reheat chicken in a 375°F oven for 10 minutes for crispiness. Warm focaccia before assembling.
03 -
Use walnuts or hazelnuts instead of almonds in the Romesco sauce. Swap focaccia for ciabatta or sourdough.