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A spicy fried chicken sandwich topped with mozzarella cheese and a homemade tomato sauce

Spicy Fried Chicken Sandwich

You know, I started to write out this recipe and told myself I’d make it a simple chicken parm sandwich however, a few ingredients and steps later, it turned into this grown-up Spicy Fried Chicken Sandwich. This Spicy Fried Chicken Sandwich has a crunchy bite with a little kick and is made extra flavorful with my homemade tomato sauce with globs of melted mozzarella on top. I’ll be working on a simple chicken parm sandwich, don’t worry, but in the meantime I hope you enjoy this!

Please, don’t be overwhelmed by looking at the process of making this. Easy doesn’t just mean 5 ingredients with 2 steps. This recipe can be done in about 30-40 minutes and the result is a juicy, flavorful sandwich.

If you decide to make this recipe or have any questions about how to make it, head over to my instagram @thefamiliarkitchen so we can connect and I can see how it turned out for you!

  • Boneless Chicken Breast, 2 lb
  • Frying Oil (I use peanut oil; vegetable is fine)
  • Sandwich Rolls, as needed
  • Mozzarella, 1-2 thick slices per sandwich
  • Flat Leaf Parsley, optional garnish

Dredge Station

  • Flour Mix: 1 cup AP Flour, 1 tbsp Salt, 1/2 tbsp Black pepper, 2 tbsp Cayenne
  • Egg Mix: 3 Eggs, whisked
  • Breading Mix: 1/2 cup Panko, 1/2 cup Breadcrumbs, 1 tbsp Italian Seasoning, 1/2 cup Grated Parmesan
The Sauce
  • Cherry Tomatoes, 2 cups, halved
  • Pearl or White Onions, 1, diced
  • Garlic Cloves, 6
  • Poblano Peppers, 2
  • Italian Seasoning, 2 tbsp
  • Cayenne, 1 tbsp
  • Brown Sugar, 1 tbsp
  • Maple syrup, 1 tbsp
The Chicken.
Trim off any excess fat off the chicken breasts. Use a meat tenderizer or heavy rolling pin to slightly flatten out the chicken. Use a fork and lightly pierce the chicken 1-2 times in the center to help the chicken evenly cook when frying.
Dredging and Frying. 
Grab 3 medium bowls. Add the flour mix in bowl 1, eggs in bowl 2, and breading mix in bowl 3. Make sure the ingredients in each bowl are combined evenly. In a deep skillet on medium high heat, pour in enough oil so that its 2″ deep. Once the oil is hot, it’s time for chicken. To dredge the chicken, use one hand to coat all sides of the chicken breast with flour and shake off excess. Use your other hand to coat the chicken in eggs. Use the flour hand to coat the chicken in the bread mix. Now lay in the chicken breast into the oil. Cook until the edges start to brown and then flip to cook the other side. Transfer the chicken to a wire rack to keep the edges crisp.
The Sauce. 
Set the oven to 400 degrees. Grab a baking sheet and add the onions, garlic cloves, and poblano peppers. Roast for about 10 minutes or until they start to brown. You can turn on high broil for about 3-4 minutes to encourage more browning. While these roast, grab a sauce pan and turn the heat to medium high. Add in the cherry tomatoes and cook until they soften. Mash them wish your cooking spoon as they boil down. Once they cook down, add in the roasted ingredients along with the remaining sauce ingredients. Use an immersion blender to smooth out the sauce. If you don’t have an immersion blender, wait for the sauce to cool down completely and then add to a blender to smooth the sauce. Set aside.
Assembling it. 
Now we have fried chicken and the sauce, it’s time to assemble the sandwich. Grab a sliced bun. First spread on a generous layer of the sauce, place the chicken on top, then add 1-2 slices of mozzarella, a little fresh cut parsley on top, and then a little smear more of the sauce on top. Bake at 300 degrees about about 5 minutes or until the cheese melts. Done!

When I was a kid, one of the first things my mom taught me how to make was a hot cup of chaya (homestyle tea). It was like a rite of passage…and an invitation to her colorful, spice-filled kitchen. The most exciting part back then was daringly pouring the steamy, caramel-colored goodness from one steel cup to another so I could cool it down and get that classic, frothy texture to sit atop the tea. It’s a recollection of my childhood every time I do it. That same magical feeling still shines through my recipes, both new and old. There’s just nothing like creating a dish so full of evocative flavor and love. It’s what gives me joy and the inspiration to share this experience with you every day! It’s something I hope offers you adventure, a little piece of home, and maybe even something a little familiar.

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