Romesco Chicken Recipe

Toast and prepare almonds

If using raw almonds, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Let cool slightly.

Place the drained roasted red peppers, toasted almonds, torn bread (or softened soaked bread), basil leaves, garlic cloves, sherry vinegar, smoked paprika, red pepper flakes, salt, and pepper into a food processor.

Pulse to combine, then stream in the 1/4 cup extra-virgin olive oil while processing until a thick but spreadable purée forms. Scrape down sides as needed. Taste and adjust salt, acid (a little more vinegar), or honey/a pinch of sugar if peppers are very acidic. Set aside at room temperature.

Prep the chicken: Pound larger pieces of chicken to an even thickness (~1/2 inch) so they cook evenly. Cut into lengths to fit the hoagie if using breasts; if using thighs, leave whole or halve to fit rolls.

Marinate: In a bowl, whisk buttermilk with hot sauce (if using). Submerge chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Set up breading stations: In one shallow dish combine the flour, kosher salt, black pepper, garlic powder, and paprika. In a second shallow bowl whisk eggs until smooth. In a third bowl combine panko breadcrumbs and grated Parmesan (if using).

Dredge: Remove a piece of chicken from the buttermilk, let excess drip off, dredge in the seasoned flour shaking off excess, dip in egg, then press firmly into the panko mixture until well coated. Place on a wire rack while you finish coating remaining pieces.

Heat oil: Add about 1/2 to 1 cup vegetable oil to a large skillet (enough to come about 1/4 to 1/2 inch up the side) and heat over medium-high until shimmering and a small piece of panko sizzles and browns in ~30 seconds (about 350°F/175°C).

Fry: Working in batches to avoid crowding, add coated chicken pieces and fry until golden brown and cooked through, about 3–4 minutes per side for thin pieces, 5–7 minutes per side for thicker pieces. Internal temperature should reach 165°F (74°C). Adjust heat as needed so coating browns but does not burn. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if desired.

Make aioli: In a small bowl combine the mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper. Whisk vigorously until smooth and slightly emulsified. Taste and adjust lemon or salt. Refrigerate until assembly.

Prepare arugula: In a small bowl toss the arugula with 1 tsp olive oil, 1/2 tsp lemon juice, 1/8 tsp salt, and 1/8 tsp freshly cracked black pepper. Toss lightly so leaves are just dressed.

Toast rolls: Split the Sparrow hoagie rolls and lightly toast cut sides in a skillet or oven until lightly crisp (about 2–3 minutes) to help resist moisture from sauces.

Spread: Generously spread a layer (about 1 to 2 tablespoons) of basil romesco on the bottom halves of the toasted rolls. Spread a thin layer (about 1 teaspoon) of garlic aioli on the top halves.

Layer: Place the panko fried chicken pieces on top of the romesco. Add a handful of dressed arugula over the chicken, and top with thinly sliced red onion. If desired, spoon an additional drizzle of romesco over the chicken and onions.

Close sandwiches: Place the top roll halves with aioli over the fillings. Press gently, slice in half if desired, and serve immediately while chicken is warm and crunchy.