Try this Crispy Chicken Sandwiches with Hot Honey Aioli and Potato Salad recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450ºF. Rinse all produce. Cut potatoes into 1/2-inch pieces. Thinly slice chives. Roughly chop half of pickles (leave remainder whole for Step 6). On a baking sheet, toss potatoes with 11/2 tablespoons olive oil, 1/4 teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart as much as possible. Roast until tender, 12-15 minutes.
While potatoes roast, place flour on a large plate; season with 1/4 teaspoon salt and pepper. In a large shallow bowl, whisk 2 eggs. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to 1/4-inch thickness. Season chicken all over with 1/2 teaspoon salt and pepper. Dip chicken in egg, allowing excess to drip off. Dredge in flour, shaking off excess.
Heat 3 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add chicken. Sear, working in batches and adding oil in between as needed, until crust is browned and chicken is cooked through and no longer pink, 2-4 minutes per side. Transfer crispy chicken to a paper towel–lined plate to drain; set aside for Step 6.
While chicken cooks, in a medium bowl, whisk together sour cream, Dijon mustard, white wine vinegar, chopped pickles, half of chives, 1/2 teaspoon salt, and pepper as desired to combine. In a small bowl, reserve 3 tablespoons sour cream–chive dressing and set aside for Step 6. To bowl with remaining dressing, add roasted potatoes and toss to coat, reserving baking sheet for the next step.
Slice buns open horizontally, if they arrived whole, and arrange cut-side up on baking sheet from potatoes. Bake until toasted and light golden, 2-4 minutes, then transfer to serving plates. Meanwhile, in a separate small bowl, whisk together hot honey, mayonnaise, and 1/4 teaspoon salt to combine.
Spread bun bottoms with reserved sour cream–chive dressing. Halve each chicken breast, then stack and layer onto bun bottoms (everyone gets 2 pieces). Top with remaining pickles. Spread hot honey aioli over bun tops; close sandwiches. Serve with potato salad and garnish with remaining chives. Dig in!
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Serving Size: 1 Serving (1010g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1418 | ||
Calories from Fat: 255 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 234mg | 72 % | |
Sodium 1424.5mg | 49 % | |
Potassium 2735.6mg | 72 % | |
Total Carbohydrate 181.8g | 53 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 172.6g | ||
Protein 105.3g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1418
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