Daspot Chicken Sandwich
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Red Pepper (diced)1 cup
Green Pepper (diced)1 cup
Onion (diced)1 tsp
Garlic (chopped)1 pinch
Cayenne1
Salt1
Egg1 cup
All-Purpose Flour1 cup
Mayonnaise1 pinch
Kosher Salt1 pinch
Cracked Black PepperDirections:
1
Preheat a deep-fryer with canola oil to 350 degrees F
2
Pick the chicken from the bones and add to a large bowl
3
Set aside
4
In a medium saute pan over medium-high heat, add the 2 tablespoons of olive oil
5
Add the peppers, onions, jalapenos, and garlic and cook until slightly caramelized
6
Stir in the bouillon and cayenne and season with salt and pepper, to taste
7
Place pepper and onion mixture, picked chicken, egg and bread crumbs into a food processor and pulse until well incorporated and slightly chunky
8
Form chicken mixture into burger-size patties
9
Put the flour into a shallow dish and season with salt and pepper
10
Put the eggs and bread crumbs into separate shallow dishes
11
Bread the patties by dredging into the seasoned flour, then the eggs and finally through the bread crumbs
12
Transfer to a platter
13
Fry the patties until crispy and golden, 1 to 2 minutes
14
Spread Chipotle Mayo on both sides of the Portuguese rolls
15
Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh
16
Cover with the roll tops and serve
17
In a small bowl, mix all the ingredients until well incorporated
18
Cover and put in the refrigerator until ready to use