Chicken Sandwich 

with Spicy Arugula, Smoked Provolone, 

and Lemon Garlic Aioli

by Chef Marc – The Rogue Chef

Servings: 2; Time: 25 minutes


  • 2 Chicken Thighs, skinless, boneless 
  • 1 ½ C Dill Pickle Brine
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 1 C All-Purpose Flour
  • 2 T Baking Powder
  • 1 tsp Celery Salt or Garlic Salt
  • 1 tsp Paprika
  • oil for frying
  • 2 Brioche Buns, split
  • Desired toppings such as Leaf Lettuce, Spicy Arugula, Dill Pickles, and/or Tomato Slices 
  • Cheese (Smoked Provolone)


  • ½ C Mayonnaise
  • 2 tsp Lemon
  • Lemon Zest
  • 2 Cloves Garlic, finely chopped
  • Pinch of Paprika (optional)


  1. Marinate chicken in pickle brine (juice) for 2 or more hours up to 24 hours.
  2. Mix all dry ingredients in a large bowl and dredge the chicken.
  3. Fill a frying pan halfway with oil (vegetable or canola) and heat to 350 degrees.
  4. Place dredged chicken in the pan.
  5. Fry on one side for 3-4 minutes and flip (top will be golden brown).
  6. Repeat for the other side for a total of 8 minutes.
  7. Toast buns and spread aioli on both halves.
  8. Put cheese on prepared crispy cooked chicken.
  9. Spread arugula on bottom half of bun and place chicken with cheese on top of arugula.
  10. Add desired toppings and enjoy!

Go Rogue by making it a Spicy Chicken Sandwich – add 2T of Ghost Pepper Powder, Cayenne Pepper, or Habanero Pepper.

See the published recipe in the Branson Globe.