with Spicy Arugula, Smoked Provolone,
and Lemon Garlic Aioli
by Chef Marc – The Rogue Chef
Servings: 2; Time: 25 minutes
Ingredients
- 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)
Aioli
- ½ C Mayonnaise
- 2 tsp Lemon
- Lemon Zest
- 2 Cloves Garlic, finely chopped
- Pinch of Paprika (optional)
Instructions
- Marinate chicken in pickle brine (juice) for 2 or more hours up to 24 hours.
- Mix all dry ingredients in a large bowl and dredge the chicken.
- Fill a frying pan halfway with oil (vegetable or canola) and heat to 350 degrees.
- Place dredged chicken in the pan.
- Fry on one side for 3-4 minutes and flip (top will be golden brown).
- Repeat for the other side for a total of 8 minutes.
- Toast buns and spread aioli on both halves.
- Put cheese on prepared crispy cooked chicken.
- Spread arugula on bottom half of bun and place chicken with cheese on top of arugula.
- 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.
