Sweet & Spicy Fried Chicken Sandwich
Sweet & Spicy Fried Chicken Sandwich
Ingredients:
2 Eggs
1 1/4 cups Gluten-Free Panko
2 Chicken Breasts, butterflied and halved
1/2 tsp Kosher Salt
1 1/2 cups Vegetable Oil, or your preferred high temp oil for frying
4 Gluten Free Dinner or Cinnamon Rolls (click for recipe), your choice, something sturdy
2 Tbsp Water
3 Tbsp Scallions, thinly sliced
(2 Tbsp for glaze, 1 for topping)
1 Tbsp Gluten Free Tamari or Soy Sauce
2 Tbsp Pickles, thinly sliced
Yields 4 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Bring your chicken to room temperature. Preheat the oven to 400F and then lightly toast your rolls. Reserve for later. Preheat the vegetable oil in a large skillet (cast iron, stainless steel) over medium heat until 300F.
Slice and portion your chicken breasts, and sprinkle with some of the kosher salt. Beat your eggs in a dish and reserve as your egg wash, and pour the breadcrumbs in their own dish with some of the kosher salt. Dredge the chicken breasts in the egg wash then the breadcrumbs and let sit for five minutes.
Fry the chicken cutlets in the oil over medium heat for 2 minutes per side until golden, crispy, and an internal temp of 165F. Sprinkle with the final pinch of kosher salt as they come out of the hot oil. Rest on a wire rack if possible to maintain crispiness.
Combine the remaining scallions with the pickles and let them sit together until ready to assemble.
In a small saucepan, combine the jam, water, and scallions and bring to a boil.Add the tamari, stir, and reduce for several minutes until syrupy. Coat the chicken with the glaze. Assemble the sandwich: place the glazed chicken on the roll, and top with the reserved scallions and pickles. Serve warm and enjoy!
