Panko Crusted Chicken Sandwich With Four Chile Aiol

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Panko Crusted Chicken Sandwich With Four Chile Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions