Time: 50 min.
Complexity: easily
Servings: 4

Breaded fried chicken served on toasted slices of white bread with pickles, fresh iceberg lettuce, and smoked chipotle mayonnaise. This recipe uses boneless, skinless chicken thighs instead of traditional chicken breasts, resulting in incredibly juicy chicken. Crushed cornflakes are added to the breading for maximum crunch.

Ingredients:

• 0.5 cup mayonnaise
• 1 teaspoon chipotle pepper in adobo sauce
• 4 cups cornflakes (about 110 g)
• 1 cup flour
• 2/3 cup panko breadcrumbs
• 1 tbsp garlic salt
• 1 teaspoon smoked paprika
• 1/4 tsp cayenne pepper
• 2 large eggs
• 4 small boneless, skinless chicken thighs (about 400g total)
• 1/3 cup olive oil
• 8 slices white bread, crustless, lightly toasted
• 70 g iceberg lettuce leaves, shredded (about 1 cup)
• 12 slices of pickled cucumbers

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken cutlets, toasts, iceberg lettuce, pickled cucumber, ground cayenne pepper, paprika, garlic salt, chipotle peppers in adobo sauce

We recommend

Preparation:

Step 1
• In a small bowl, combine the mayonnaise and chipotle sauce in the adobo sauce until smooth. Refrigerate until ready to use.
Step 2
• Place the cornflakes in a large zip-lock plastic bag and crush them with a rolling pin. Prepare a standard breading area with three wide, deep plates (or pie pans). Mix the flour with 1 teaspoon of salt in one plate. In another plate, combine the crushed cornflakes. breadcrumbs, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon of salt, and plenty of ground black pepper. In a third bowl, beat the eggs.
Step 3
• Place a wire rack on one baking sheet and line the other with paper towels. Place one chicken thigh between two pieces of plastic wrap and pound it into a layer about 0.5 cm thick. Place the chicken on the rack and pound the remaining chicken thighs in the same manner.
Step 4
• With one hand, prepare to coat the chops in the dry mixtures and with the other, dip them in the egg. Dredge one chicken piece at a time in the flour, shaking off any excess. Dip them in the egg mixture, then press them into the cornflake mixture, coating them evenly. Place the coated chops on the wire rack.
Step 5
• Heat olive oil in a large skillet over medium-high heat. Place two chops in the pan and cook, turning, until golden brown and cooked through, 2–3 minutes per side. Transfer to a paper towel-lined baking sheet and cook the remaining chops.
Step 6
• Spread about 1 tablespoon of chipotle mayonnaise on one side of each toast. Layer lettuce leaves on 4 slices, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining toast. Cut each sandwich in half and secure with a toothpick, if desired.

Votes: 1