Crispy Chicken Sandwich Recipe
Moroccan pickles, shaved lettuce, tomato, harissa aioli, house potato bun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crispy Chicken Sandwich
Method
Preparation
- 1
Prepare the Chicken
In a large bowl, mix the flour, cornstarch, salt, black pepper, paprika, and cayenne pepper. In another bowl, whisk the eggs and buttermilk together. Dredge each chicken thigh in the flour mixture, dip in the buttermilk mixture, and then coat with panko breadcrumbs. Set aside.
- 2
Make the Harissa Aioli
In a small bowl, combine mayonnaise and harissa paste. Mix well and set aside.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken thighs and fry until golden brown and cooked through, about 5-7 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- 4
Assemble the Sandwich
On the bottom half of each potato bun, spread a generous amount of harissa aioli. Add the crispy chicken, followed by shaved lettuce, sliced tomato, and Moroccan pickles. Top with the other half of the bun.
- 5
Serve
Serve immediately with your choice of side.