Tuscan Fried Chicken Sandwich Recipe

Trim excess fat from the chicken thighs. If thighs are large, pound to an even thickness (about 1/2 inch) for even cooking.

In a bowl combine 3 tbs olive oil, lemon juice, minced garlic, dried oregano, dried basil, crushed red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. Mix to emulsify.

Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Set up a breading station: In a shallow dish whisk together 1 cup flour, 1/4 cup cornmeal, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper.

In a second shallow bowl beat 2 eggs with 1/4 cup milk until smooth.

Remove marinated chicken from refrigerator and let rest 10 minutes at room temperature. Pat each piece dry with paper towels to help the breading adhere.

Working one piece at a time: dredge a thigh in the seasoned flour mixture, then dip into the egg mixture, then press back into the flour mix to fully coat. Shake off excess and set on a plate. Repeat for remaining pieces.

In a large skillet over medium-high heat add 1 cup vegetable oil and heat until shimmering and register ~350°F (175°C) or until a pinch of flour sizzles on contact.

Fry the breaded chicken 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan; fry in batches if necessary. Transfer cooked pieces to a wire rack set over a sheet pan and keep warm in a low oven (200°F / 95°C).

While chicken fries, make the sun-dried tomato mayo: in a small bowl combine 1/2 cup mayonnaise, minced garlic clove, lemon zest and 2 tbs chopped sun-dried tomatoes. Stir to combine and season with salt and black pepper to taste.

Warm a small skillet over medium heat with no oil. Add 2 cups spinach and sauté just until wilted, about 1–2 minutes. Season lightly with salt and pepper. Toss in the sliced roasted red peppers and stir to combine; remove from heat.

Tear or thinly slice 1/4 cup fresh basil and fold into the wilted spinach and peppers mixture.

Preheat broiler or toaster oven. Brush cut sides of 4 ciabatta rolls with 1 tbs olive oil and place cut side up. Toast under broiler until lightly golden, about 1–2 minutes; watch closely to avoid burning.

Spread approximately 1 tbs of the sun-dried tomato mayo on the bottom half of each roll.

Place a fried chicken thigh on each roll bottom. Top each chicken with a slice of fresh mozzarella. If you want melty cheese, return sandwiches to the oven for 1–2 minutes until cheese softens.

Pile the wilted spinach, roasted red pepper and basil mixture over the cheese. Drizzle about 1/2 tbs balsamic glaze per sandwich over the toppings.

Spread remaining mayo on the top halves of the rolls if desired, close sandwiches, press gently, slice in half, and serve immediately.