Crispy Chicken Sandwiches w/ Shishito Pepper Mayo
Ingredients:
Chicken:
2 eggs
paprika
garlic powder
salt
black pepper
boneless and skinless chicken breasts
1 cup all purpose flour
panko breadcrumbs
Mayo:
shishito peppers
¼ cup mayo
1 tbsp vinegar or lemon juice
1 tsp minced garlic
½ tsp salt
½ tsp black pepper
brioche buns
shredded lettuce
oil, for frying
Instructions:
In a large bow, crack the eggs.
Season the eggs with paprika, garlic powder, salt and black pepper, and then whisk.
In another bowl, add some flour and season with the same spices used for the eggs.
Put some panko breadcrumbs in a bowl.
Use a couple of thinly sliced chicken breasts: dredge in seasoned flour first, the add to the egg mixture, and then to the breadcrumbs.
Fill up a pan with around ½ inch of oil, and heat it up on medium to high heat.
Gently place the chicken in the pan, and let it cook on each side for a couple of minutes.
When the chicken is cook through and golden brown on both sides, remove to a wire rack.
In another pan, add about a tablespoon of oil.
Add a few shishito peppers to the pan in a single layer.
Continue to cook the shishito peppers until they are blistered on all sides, and then remove from the pan.
Chop up the shishito peppers, add add around ½ cup of the chopped peppers to a bowl.
Add the mayo, vinegar or lemon juice, minced garlic, salt and black pepper to the bowl, and mix together.
Add brioche buns to a pan with a little bit of melted butter, and toast until golden brown.
To assemble the sandwiches: slather some shishito mayo on both the top and bottom of the buns, top with chicken, some shredded lettuce, and then top with the top bun.