Spicy Chipotle Chicken Sandwich
with Tangy Aioli and Wedges
Nothing is better than a crispy chicken sandwich. Wait - perhaps one slathered with a hot honey chipotle mayo and served with crisp potato wedges beats it!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Hauts de cuisse de poulet
2 pièce(s)
Pain artisan
(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
⅓ tasse(s)
Chapelure panko
(Contient Blé Peut contenir Blé, Gluten)
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Gousses d'ail
8 g
Poudre de chipotle
(Peut contenir Sésame, Triticale, Lait, Sulfites, Soya, Arachides, Noix, Blé, Moutarde)
28 g
Mélange printanier
1 pièce(s)
Tomate
2 pièce(s)
Pomme de terre Russet
90 ml
Cornichon à l'aneth, en tranches
2 cs
Sauce piquante
(Peut contenir Gluten, Lait, Moutarde, Sulfites, Poisson, Sésame, Noix, Soya, Crustacés, Blé, Oeuf)
1 pièce(s)
Miel
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Remove any brown spots. Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the chipotle powder.
- To a small bowl, remove 3 tbsp (6 tbsp) of the mayo. Set aside.
- To a shallow dish, add panko. Coat chicken all over with remaining mayo.
- Working with one chicken thigh at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 1-2 min per side, until browned. Transfer chicken to an unlined baking sheet.
- Roast in the top of the oven for 12-14 min, until cooked through.** (TIP: If using the top and bottom of oven for potatoes, use the middle for the chicken.)
- Remove from oven and let rest for 5 min before slicing.
- Meanwhile, peel, then mince or grate garlic.
- To small bowl with mayo, add honey, hot sauce and remaining chipotle powder.
- Cut tomato into 1/4-inch slices.
- Drain pickles.
- Halve buns.
- When chicken comes out of the oven, arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn!)
- Slice chicken.
- Spread cut sides of bottom buns with some of the hot honey chipotle mayo.
- Stack spring mix, tomatoes, pickles and chicken on bottom buns. Close with top buns.
- Divide sandwiches between plates.
- Serve wedges and remaining hot honey chipotle mayo alongside.