Seasonal Recipe

Inspired by Haberdish

Time30m

Serves2

griddled texas toast, chile-garlic aioli, fried chicken thigh, heirloom tomato, little gem lettuce

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Ingredients

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1
Prepare the Aioli
In a bowl, combine the mayonnaise, minced garlic, chile paste, lemon juice, and salt. Mix well and set aside.
2
Fry the Chicken
Set up a breading station with flour, beaten egg, and panko breadcrumbs. Dredge the chicken thighs in flour, dip into the egg, and coat with panko. Heat vegetable oil in a skillet over medium heat and fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and let drain on paper towels.
3
Griddle the Texas Toast
In the same skillet, add a little more oil if needed, and griddle the Texas toast until golden and crispy on both sides.
4
Assemble the Sandwich
On one slice of Texas toast, spread a generous amount of the chile-garlic aioli. Top with the fried chicken thigh, sliced heirloom tomato, and a few leaves of little gem lettuce. Place another slice of Texas toast on top.