Tuesday, May 7, 2013

Fried Chicken Sandwich with Spicy Broccolini Slaw

Boneless fried chicken thighs make for great sandwich fillings.  Coating the chicken in flour and eggs followed by a second coating of seasoned flour creates a thicker crust.  Plus using a little bit of baking soda insures a crispy bite.

The spicy broccolini slaw is slightly different from the slaw I used in my Carribean Steak Tacos with Broccolini Slaw recipe.  This version of the broccolini slaw blends the spicy hot flavors of Sriracha into the mayo dressing to give the slaw its heat.

Build your sandwich using your favorite bread or bun (my preference was a Ciabatta roll) and add some traditional toppings (such as lettuce, tomatoes and onions) and you've got yourself a damn good fried chicken sandwich.

As a side dish I recommend the "perfect french fries every time" recipe.

Servings: 4
Prep Time: 10 minutes
Active Cooking Time: 25 minutes


Fried Chicken
4 Chicken Thighs (boneless and skinless)
Salt & Pepper
1 Cup All Purpose Flour divided
1 Tablespoon Fresh Rosemary leaves minced
1 Tablespoon Fresh Oregano leaves minced
2 Teaspoons Smoked Paprika
1/2 Teaspoon Baking Powder
2 Eggs beaten
1/4 cup Vegetable Oil.

Spicy Broccolini Slaw
1/2 Cup Mayonnaise
1 Tablespoon Sriracha Sauce (add more for a spicier slaw)
1 Teaspoon Balsamic Vinegar
1/2 Teaspoon Sugar

1.5 Cups Carrots sliced into matchsticks or julienned
1.5 Cups Broccolini julienned

Sandwich and Toppings
Choice of Hamburger buns, Kaiser Rolls or Ciabatta Rolls (slightly toasted if preferred)
Torn Lettuce (optional)
Sliced Tomatoes (optional)
Slice Red Onions (optional)

Begin by seasoning the chicken thighs with salt and pepper.  Set up three bowls with one containing 1/2 cup all purpose flour, the other with the beaten eggs and in the third bowl mix in the remaining flour, rosemary, oregano, smoked paprika and baking powder until well combined.  Taking one chicken thigh at a time, coat the chicken on all sides with flour in the first bowl, then dip it into the beaten eggs bowl to lightly coat on all sides and lastly transfer it into the spiced flour bowl until well coated on all sides.  Place the coated chicken thighs onto a plate to rest for 10 minutes.

While the chicken thighs rest, whisk the mayonnaise, sriracha, balsamic vinegar, and sugar in a small bowl until well combined.  In a separate large bowl combine the julienned carrots and broccolini.  Using one spoonful at a time, stir-in the sriracha-mayonnaise mix with the carrots and broccolini until the vegetables are coated to your liking. Season with salt and pepper to your taste. Any leftover sriracha-mayonnaise can be used as a spread for the sandwich.

Heat the oil in a large skillet over medium high heat.  Add the chicken thighs to fry for about 4-5 minutes on each side or until the chicken is cooked through (a quick read thermometer in the thickest part of the thigh should read 170-180 degrees Fahrenheit).

Build your sandwiches with lettuce, tomatoes and onions on the bottom bun, followed by the fried chicken and the spicy broccolini slaw on top.  Serve and enjoy.

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