DaSpot Chicken Sandwich


·         Canola oil, for frying

·         2 tablespoons olive oil

·         1 (3 to 4-pound) store-bought rotisserie chicken

·         1/4 cup diced red pepper

·         1/4 cup diced green pepper

·         1/2 cup diced onion

·         1 jalapeno seeded and diced

·         1 tablespoon minced garlic

·         1 teaspoon granulated chicken bouillon

·         Pinch cayenne

·         Salt and freshly ground black pepper

·         1 egg

·         3 tablespoons panko bread crumbs

·         Chipotle Mayo, recipe follows

·         1 pint store-bought tabbouleh salad

·         4 to 6 Portuguese rolls, split


·         1 cup all-purpose flour

·         Salt and freshly ground black pepper

·         3 eggs, beaten

·         2 cups panko bread crumbs, in shallow dish

·         Chipotle Mayo, recipe follows


Preheat a deep-fryer with canola oil to 350 degrees F.

Pick the chicken from the bones and add to a large bowl. Set aside.

In a medium saute pan over medium-high heat, add the 2 tablespoons of olive oil. Add the peppers, onions, jalapenos, and garlic and cook until slightly caramelized. Stir in the bouillon and cayenne and season with salt and pepper, to taste.

Place pepper and onion mixture, picked chicken, egg and bread crumbs into a food processor and pulse until well incorporated and slightly chunky. Form chicken mixture into burger-size patties. Put the flour into a shallow dish and season with salt and pepper. Put the eggs and bread crumbs into separate shallow dishes. Bread the patties by dredging into the seasoned flour, then the eggs and finally through the bread crumbs. Transfer to a platter.

Fry the patties until crispy and golden, 1 to 2 minutes. Spread Chipotle Mayo on both sides of the Portuguese rolls. Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh. Cover with the roll tops and serve.

Chipotle Mayo:

·         1 cup mayonnaise

·         1 lemon, juiced

·         1 teaspoon minced garlic

·         2 chipotle peppers, minced

·         Pinch kosher salt

·         Pinch cracked black pepper

·         1 teaspoon chopped garlic

In a small bowl, mix all the ingredients until well incorporated. Cover and put in the refrigerator until ready to use.

1 comment (Add your own)

1. Deng wrote:
If you use the flour-egg-whatever method alomst anything will work. Personally I like the whatever to be a 50-50 mixture of ground nuts and flour. Ground nutmeg is a great addition to the nut mixture or to plain flour. These coatings will work in pan frying, deep frying or oven baking (not above 375F or you might burn the nuts).If you have the time place the coated items on an open rack and let them dry for 30 minutes before frying and the coating will be less fragile.

Fri, April 27, 2012 @ 2:18 PM

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