Sweet Chipotle Chicken Sandwich
with Tangy Aioli and Wedges- Soy
- Wheat
- Milk
- Egg
- Mustard
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Crustaceans
- Fish
- Triticale
- Peanuts
- Tree nuts
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!
Ingredients
270 g
Chicken Thighs
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Gluten, Crustaceans, Fish)
1 unit(s)
Garlic, cloves
8 g
Chipotle Powder
(May be present: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Triticale, Peanuts, Tree nuts)
28 g
Spring Mix
1 unit(s)
Tomato
2 unit(s)
Russet Potato
90 mL
Dill Pickle, sliced
2 tbsp
Hot Sauce
(May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk, Wheat, Gluten, Crustaceans, Fish, Tree nuts)
1 unit(s)
Honey
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- 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.
