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1
In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
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2
Dip each breast into the flour, then the eggs, and then the panko mixture.
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3
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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4
Using a food processor, combine the jalapeno, serrano, ground Thai bird chile and red pepper flakes and blend until minced.
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5
Add the lemon juice and the egg yolk to the mixture.
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6
While the processor is running, slowly pour in the oil.
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7
Continue until a mayonnaise-like consistency is achieved.
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8
Season with the sugar, salt, and pepper, and refrigerate until ready to use.
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9
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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11
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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12
Using a mandoline, or a sharp knife thinly slice the potatoes.
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13
Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 300 degrees.
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14
Add the potatoes to the oil and fry until golden brown and crisp about 5 minutes, making sure to turn the chips at least once.
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15
Remove the chips and drain on paper towels, sprinkle with salt.
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16
Plating: Cut each bread in half and toast on a grill or under a broiler.
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17
Spread the aioli on one side of the bread and top with the lettuce and tomato slices.
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18
Cut the chicken lengthwise and place it on top.
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19
Garnish with the potato chips Beverage suggestion: special Ice Teas and lots of beers Fosters, Sam Adams, Sierra Pale Ale
