Spicy Chipotle Chicken Sandwich
with Tangy Aioli and Wedges- Soya
- Blé
- Lait
- Oeuf
- Moutarde
- Moutarde
- Sésame
- Soya
- Sulfites
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Blé
- Gluten
- Crustacés
- Poisson
- Triticale
- Arachides
- Noix
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!
Ingrédients
270 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 : Moutarde, Sésame, Soya, Sulfites, Lait, Blé, Gluten, Crustacés, Poisson)
1 pièce(s)
Gousses d'ail
8 g
Poudre de chipotle
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Blé, Triticale, Arachides, Noix)
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 : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Blé, Gluten, Crustacés, Poisson, Noix)
1 pièce(s)
Miel
Non inclus dans la livraison
0.13 cc
Sel*
0.13 cc
Poivre*
Valeurs nutritionnelles
Matériel
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.
