GARLIC PARMESAN CHICKEN SANDWICH

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PARMESAN GARLIC CHICKEN SANDWICH

Yield 4

Prep time

30 Min

Cook time

10 Min

Inactive time

1 Hour

Total time

1 H & 40 M

Ingredients

Spice blend:

• 2 tsp salt
• 3 tsp black pepper
• 3 tsp garlic powder
• 3 tsp cayenne
• 3 tsp paprika
• 3 Tbsp hot sauce of choice

Marinade:

• 4 boneless skinless chicken thighs, trimmed of excess fat
• 1 cup buttermilk
• ¼ cup hot sauce
• (½ spice blend mixture listed above)

Dry Batter

• 2 cups flour
• ⅓ cup potato starch
• 1 cup breadcrumbs
• 1 Tbsp baking powder
• (½ of spice blend listed above)

• 3 cups frying oil
• Flakey salt to finish chicken

Parmesan garlic sauce:

• 1 stick (½ cup) grass fed butter
• 2 Tbsp minced garlic
• ½ tsp red pepper flakes
• ½ tsp dried thyme
• ½ cup mayonnaise
• ¼ cup grated parmesan cheese

To Assemble:

• 4 brioche buns, lightly toasted
• 1 cup arugula
• 1 large tomato, thinly sliced and seasoned with salt

Instructions

1. In a large mixing bowl, whisk together the buttermilk, hot sauce and ½ of the spice blend, add in the chicken thighs and toss to fully coat. Set aside and let marinate for at least 1 hour and ideally overnight in the fridge.
2. In another large mixing bowl combine the flour, starch, breadcrumbs, baking powder and other half of the spice blend and whisk to combine. Remove the chicken thighs from the buttermilk, shaking off any excess liquid, then place into the dry mixture and really press the flour onto the chicken so it sticks. Repeat with all the chicken thighs,
3. To make the sauce: Heat a large skillet over medium high heat and add the butter, once melted add in the minced garlic, red pepper flakes and thyme. Cook for 1-2 minutes until the garlic is fragrant. Remove from the heat and set aside to cool slightly.
4. Add the mayonnaise to the bowl and stir in the garlic infused butter. Stir to combine thoroughly then add in the grated parmesan cheese.
5. Heat the frying oil in a large dutch oven to 350 F. Prepare a sheet tray lined with paper towels and a wire rack.
6. Fry the chicken thighs for 5-7 minutes until golden brown and the internal temperature of the chicken reaches 165 F. Remove the chicken thighs to the prepared sheet tray and immediately season with flakey salt. Let the chicken thighs cool slightly then top with a generous spread of the parmesan garlic sauce.
7. To assemble the sandwich: Spread a heaping spoonful onto the bottom of the toasted brioche buns, top with a handful of arugula, a slice of tomato, the sauce smothered chicken thighs and the top bun. Serve immediately and enjoy.

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