Pankocrustedchickensandwichwithfourchileaioli Recipes

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PANKO CRUSTED CHICKEN SANDWICH WITH FOUR CHILE AIOLI



Panko Crusted Chicken Sandwich With Four Chile Aioli image

This is one of my adopted recipes from Recipezaar because I think it has great potential and from the recent review, is great, so I certainly don't need to mess around with it. Glad to know it is Mean Chef's recipe, so thanks for that info.

Provided by Nimz_

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 21

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

Steps:

  • AOLI: Using a food processor, combine the jalapeno, serrano, Thai chile and red pepper flakes and blend until minced.
  • Add the lemon juice and the egg yolk to the mixture.
  • While the processor is running, slowly pour in the oil.
  • Continue until a mayonnaise-like consistency is achieved.
  • Season with the sugar, salt, and pepper, and refrigerate until ready to use.
  • CHICKEN: In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
  • Dip each breast into the flour, then the eggs, and then the panko mixture.
  • 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.

Nutrition Facts : Calories 1931, Fat 109.4, SaturatedFat 13.2, Cholesterol 279.6, Sodium 1335.7, Carbohydrate 171.7, Fiber 10.7, Sugar 12.9, Protein 64.3

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