Panko Crusted Chicken Sandwich With Four Chile Aioli Recipe

Name: Panko Crusted Chicken Sandwich With Four Chile Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 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

Servings: persons

Chicken
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

1
AOLI: Using a food processor, combine the jalapeno, serrano, Thai chile and red pepper flakes and blend until minced.
2
Add the lemon juice and the egg yolk to the mixture.
3
While the processor is running, slowly pour in the oil.
4
Continue until a mayonnaise-like consistency is achieved.
5
Season with the sugar, salt, and pepper, and refrigerate until ready to use.
6
CHICKEN: In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
7
Dip each breast into the flour, then the eggs, and then the panko mixture.
8
Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F.
9
Add the coated breasts and allow them to cook through, about 8 to 10 minutes.

1896

kcal

Calories

112

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Chicken, 4 boneless chicken breasts, 6 cups panko breadcrumbs, 2 tablespoons korean red pepper flakes (very hot), and more.

Yes, Panko Crusted Chicken Sandwich With Four Chile Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panko Crusted Chicken Sandwich With Four Chile Aioli

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