Fried Chicken Sandwich - Sandes de Frango
Rodrigues Kitchen Chicken Sandwich (Sandes de Frango) with Rodrigues Kitchen Piri Piri does not announce itself. It simply lands in front of you and, within one bite, rearranges your understanding of what a sandwich can be.
- Author
- Rodrigues Kitchen
- Prep Time
- 40 minutes
- Cook Time
- 25 minutes
- Servings
- 3-5
- Cuisine
- Portuguese American
Ingredients
- Boneless Chicken Thighs - 5-8 thighs
- 1 cup all-purpose flour, for dredging
- 2 tsp Kosher Salt
- 2 eggs, beaten
- 2 cups of Panko breadcrumbs
- ½ cup of Olive Oil for frying
- Provolone cheese, 2 slices per sandwich
- 2 eggs, 1 whole and 1 egg yolk
- ½ lemon freshly squeezed
- ½ tsp Dijon mustard
- 4 dashes Rodrigues Kitchen Original Piri Piri
- 1 cup Extra Virgin Olive Oil, add slowly in a very thin stream
- 1 garlic clove
- ½ tsp Kosher Salt
- ½ cup of Ketchup
- 1 tsp Dijon Mustard
- 4 dashes of Rodrigues Kitchen Original Piri Piri
- 1 tbs Housemade Aioli
- ⅓ cup of diced pickles
Directions
- Pound the chicken to get them an even thickness
- Beat the two eggs in a medium sized bowl
- Medium sized bowl combine the 1 cup of flour with the salt
- Medium sized bowl add the Panko bread crumbs
- Dredge chicken through the three-station setup, starting with the flour
- Dip floured chicken completely in egg wash, let access drip off
- Press firmly into panko
- In a frying pan add ½ cup Olive Oil, heat oil to read 350F
- Place in 1 thigh and fry for 3-6mins each side, or until deep golden and crunchy
- Carefully remove and rest on wire rack with paper towels underneath (don't place directly on paper towel or they'll lose crispiness)
- Stack the sandwiches in the following order - Bottom bun, Aioli Ketchup sauce, 2 slices of provolone cheese, Chicken, more Aioli Ketchup sauce, 2 slices of fresh tomato, lettuce, top bun