Awesome Chicken Sandwich with a Kick
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cream cheese, room temperature
chipotle chile with adobo sauce, minced
lime juice, freshly squeezed
salt, kosher variety, to taste
black pepper, freshly ground, to taste
boneless chicken breast, about 8 ounces
flour, all purpose variety
paprika, hot or mild, your choice
fresh parsley, finely chopped
cayenne, or to taste
avocado, sliced thinly
grapeseed oil, for frying
2Gather your ingredients.
3Add all the ingredients into a non-reactive bowl except the salt & pepper.
5Season with salt & pepper, and reserve.
7Gather your ingredients.
8Slice the chicken breast in half.
9Then slice through horizontally.
10Chef’s Note, you should have 4 pieces of chicken breast.
11Season each piece with salt and pepper, on both sides.
12Add the flour and paprika to a small dish.
13Beat the egg and then add to another dish, along with the cilantro.
14Add the Panko and the cayenne to a third dish.
15Coat one of the chicken breasts with flour.
16Dredge in the egg mixture, and then shake off the excess.
17Place into the panko breadcrumbs, and press the crumbs into the chicken breast.
18Transfer the chicken breast to a rack.
19Chef’s Note: Repeat for the other 3 chicken breasts.
20Allow them to rest for about 20 minutes.
21Add about 1/4 inch of oil to a skillet, large enough to hold the 4 chicken breasts, and heat to medium high.
22Chef’s Tip: At medium high the grapeseed oil will have a shimmer to it; however, it will not be smoking.
23Add the chicken to the oil, and cook for about 2 minutes.
24Turn over and cook an additional 2 minutes, or until golden brown.
25Place on a paper towel, and allow them to drain.
26Slice the baguette in half.
27Add the sauce to the bottom.
28Then add the sliced avocado.
30If you’re using the pickled veggies, and I hope you are, add them over the chicken. Here’s the recipe:
31Place the top on portion of the bun on the sandwich, and slice on the bias. Enjoy.
32Keep the faith, and keep cooking.
Originally Posted: Tue, Jun 30, 2015