| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 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
Instructions
- 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.
- In a small bowl, mix all the ingredients until well incorporated. Cover and put in the refrigerator until ready to use.
Reviews
Our family thought this sandwih was just okay. I am only talking about the sandwich alone and not all the toppings. I did really like the crunch it had but other than that it was just kinda blah! Not to mention this recipe made a crazy amount of dirty dishes. And lots of prep work, so all in all we wouldn’t make this again. The mayo did help add to the flavor. A&A Deppen
I had 1/2 roast chicken left, & was pretty tired of it. I saw the show & thought what a great idea. I changed it up a bit & used roasted peppers & sundried tomatoesin stead of the red & green pepper. I used the panko in the mix but used regular italian bead crumbs for frying as I didn’t want it to crunchy. Also I sauteed not deep fried. I was really surprised at how tasty these were. Sort of like a salmon croquet but with chicken. I used bbq sauce. Yum. I couldn’t get my daughter or husband to try so I will have the 3 other patties this week for lunch at work. Wondering if you can use the chicken that you make chicken soup with. Anyway give this a try & you will be surprised!
Just finished eating the best chicken sandwich ever! It was moist and very flavorful and a far cry from those processed chicken sandwiches you get at fast food restaurants. My five year old son said it was awesome! I couldn’t find the tab. salad either but as others have said it was still delicious! I am lovin’ Big Daddy he knows what he is doing. This recipe would also be a great as “chicken nuggets”.
This was a great recipe. My husband actually suggested that I enter this into a contest but I told him I couldn?t do that with someone else?s recipe (LOL). I did not understand how everyone was able to hold the sandwich together as I found the mixture to be dry with no moisture to keep the patties combined. To solve this problem I doubled the onion/pepper mixture, seasonings (added a few of my own) and 3 – 4 tablespoons of the mayo dressing. I took this tip from Aaron?s salmon burgers (my favorite). Once I made all these changes the patties were perfect for frying. In terms of the mayo it reminded me of Red Robin chipotle mayo so I added 2 tablespoons of barbecue sauce and 1/2 tbsp of honey. Don?t skip out on the tabbouleh and your regular lettuce/tomatoes. Thanks Aaron I really enjoy your recipes?they are truly different and have made me become a better cook. Keep them coming!
This is one of my family favorites! It’s easy and so delicious! The panko makes it really crunchy. And you don’t have to be a culinary school graduate to be able to make it!
This simple recipe is full of “BIG” flavor, i added a touch of bbq sause to my sandwich ; perfection!!!!!! Big Daddy you did it, once again!!!!
There are times when you taste a dish which you enjoy and there are times when hours later you are still thinking about that dish. This dish is the latter. I made this sandwich twice. I changed the Portuguese Rolls for whole wheat hoagie rolls from Whole Foods, cut the time in the food processor and used more a firmer hand when making the patties.
I’m making it again tonight.
Couldn’t wait to try these. Have made them twice, adding a little more seasoning the second time. We made the chipotle mayo with just chipotle powder, and just used lettuce as the garnish. We will make these often.
I had a hard time making “patties” but I fried them as chicken balls for an appetizer to dip in the mayo and it was wonderful. Can’t wait to make it again!