Italian · Lunch
Fried Chicken Sandwich
A boneless chicken thigh, buttermilk-marinated and fried to a crisp panko crust, tucked into a toasted ciabatta roll with provolone, garlicky basil mayonnaise, crushed tomato, and arugula. Finished with shaved Parmesan and cracked black pepper.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
812Calories
57.3gProtein
41.6gFat
49.8gCarbs
6.9gSugar
3.4gFiber
1340mgSodium
295mgChol
11.2gSat Fat
760mgPotassium
390mgCalcium
4.2mgIron
1.6mcgVitamin B12
8.5mgVitamin C
protein-rich
mediterranean
cheat-day
Instructions
1
Pound chicken thigh between plastic wrap to even 1/2-inch thickness, season with salt and pepper, then submerge in buttermilk and chill 30 minutes.
2
Set up flour, beaten egg, and panko in three shallow dishes. Coat chicken in flour, then egg, then panko until fully covered.
3
Pan-fry chicken in vegetable oil over medium heat 4–5 minutes per side until deep golden and internal temperature reaches 165°F. Lay provolone over chicken in last minute and cover to melt.
4
Toast split ciabatta cut-side down in dry pan over medium heat 1–2 minutes until lightly marked.
5
Spread basil mayonnaise on both cut sides. Spoon crushed tomato on bottom half, set cheese-topped chicken on top, scatter arugula and Parmesan over chicken, close with top bun, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh, pounded to even thickness
- 1 cup240ml buttermilk
- 2/3 cup80g all-purpose flour
- 1 cup60g panko breadcrumbs
- 22 large eggs, beaten
- 22 ciabatta roll (2.8 oz/80g), split
- 2 slice0.75 oz/21g provolone cheese
- 4 tbsp4 tbsp mayonnaise
- 44 basil leaves
- 1 clove1 clove garlic, minced
- 4 tbsp30g, a quarter of a 14.5 oz can canned tomatoes
- 22 small handful (30g) arugula
- 2 tbsp14g shaved Parmesan
- 1/2 cup120ml vegetable oil, for pan-frying
- salt, to taste
- black pepper, to taste
