Panko Crusted Chicken Sandwich With Four Chile Aioli
- Ready In:
- 4 boneless chicken breasts
- 6 cups panko breadcrumbs
- 2 tablespoons korean red pepper flakes (very hot)
- 1 bunch parsley, leaves only, chopped
- 2 cups all-purpose flour
- 3 whole eggs, beaten with
- 2 tablespoons cold water
- salt and pepper
- canola oil, for frying
- 4 leaves red leaf lettuce
- 4 slices tomatoes
- 4 small pain de campagne bread
- 1 jalapeno, chopped
- 1 serrano chili, chopped
- 1 dried Thai chile, ground
- 1 teaspoon korean red pepper flakes
- 1⁄2 cup fresh lemon juice
- 1 egg yolk
- 1 1⁄2 cups canola oil
- sugar, to taste
- salt and pepper, to taste
- AOLI: Using a food processor, combine the jalapeno, serrano, Thai chile and red pepper flakes and blend until minced.
- Add the lemon juice and the egg yolk to the mixture.
- While the processor is running, slowly pour in the oil.
- Continue until a mayonnaise-like consistency is achieved.
- Season with the sugar, salt, and pepper, and refrigerate until ready to use.
- CHICKEN: In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
- Dip each breast into the flour, then the eggs, and then the panko mixture.
- Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F.
- Add the coated breasts and allow them to cook through, about 8 to 10 minutes.
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Another winner Mean! This was a big hit with our friends that came to help us with a home improvement project. I made the Four Chilie Aioli the night before, and kept it in the fridge. It is QUITE spicey (at least to me, I'm a wimp) so I served it on the side. I thought that some people would find it TOO spicey....but it disappeared very quickly. I have since used that particular recipe on other sandwiches, and it is always a big hit. Great, easy-to-follow directions on using Panko, too. That was the first time I had used it, because up until now, it hasn't been readily available. Thanks for a great recipe, with great techniques.!
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