Spanish Fried Chicken Sandwich Recipe
Make Spanish Fried Chicken Sandwich Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tapas
Method
Tapas
- 1
Make romesco aioli
In a blender, combine roasted red peppers, almonds, garlic, olive oil, sherry vinegar, smoked paprika, and salt. Blend until smooth. Set aside.
- 2
Marinate the chicken
In a large bowl, whisk buttermilk, 2 tsp smoked paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. Add chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- 3
Prepare dredging stations
In a shallow dish, whisk flour with 1 tsp salt and 1/2 tsp black pepper. In a separate bowl, beat the egg. In a third dish, mix cornstarch with 1/2 cup flour.
- 4
Dredge the chicken
Remove chicken from marinade. Dip in egg, then coat with flour-cornstarch mixture. Press to adhere.
- 5
Fry the chicken
Heat oil in a deep skillet to 350°F (175°C). Fry chicken in batches until deep golden and internal temperature reaches 165°F (74°C), about 4–6 minutes per batch. Transfer to a rack to drain.
- 6
Toast the bread
Lightly toast the ciabatta rolls until lightly crisp and warm.
- 7
Assemble the sandwich
Spread romesco aioli on both cut sides of the rolls. Layer fried chicken, Manchego cheese, arugula, and piquillo peppers. Cap with the top half.
- 8
Serve
Slice the sandwiches in half and serve immediately. Optional: serve with lemon wedges or a small side of patatas bravas.
