Crispy Chicken Sandwiches with Hot Sauce Aioli
Featured Product
Burger Buns Lightly breaded chicken sandwiches on gluten-free buns with crisp lettuce, dill pickles and tangy aioli made with Louisiana-style hot sauce
Ingredients
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1 lb. Chicken Breasts, cut into 3-4 oz. pieces
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2 Eggs
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3 Tbsp. Vegetable Oil
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Salt and Pepper, to taste
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Butter Lettuce
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Dill Pickles
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4 Canyon Bakehouse Burger Buns
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2 tsp. lemon juice
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1-2 Garlic Cloves, minced
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1/4 tsp. Smoked Paprika
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2/3 C. Mayonnaise
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2 Tbsp. Louisana-style Hot Sauce
Hot Sauce Aioli
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1 C. Breadcrumbs, made with 5-6 slices of Canyon Bakehouse Mountain White Bread, dried
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1/4 C. Grated Parmesan Cheese
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2 Tbsp. Dried Parsley
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1 tsp. Garlic Powder
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1 tsp. Onion Powder
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1 tsp. Kosher Salt
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1/2 tsp. Black Pepper
Breadcrumbs
Directions
- To make the hot sauce aioli, whisk together all of the ingredients, cover, and chill for at least 20 minutes.
- Season the chicken pieces lightly with salt and pepper.
- Whisk the ingredients for the breadcrumb mixture together in a shallow dish.
- Whisk the eggs in a separate shallow dish.
- Warm the oil in a deep sauté pan over medium heat.
- Working in batches, dip the chicken pieces into the egg and then the breadcrumb mixture before carefully laying into the hot oil. Watch for a moderate sizzle and adjust the heat as needed. Be sure not to crowd the pan.
- Cook the chicken pieces until golden. Transfer to a plate lined with paper towels to drain.
- Allow the chicken pieces to cool slightly before serving.
Difficulty: Easy to Moderate
Prep time: 20 min
Cook time: 20 min
Servings: 4