Chef notes
I love the crunchy, crispy, juicy chicken that is brushed with barbecue sauce and sandwiched between toasted ciabatta with a pickled relish mayo that adds even more crunch and lots of richness and acidity.
Ingredients
- 2 tablespoons finely chopped pickled cherry bomb pepper, seeded
- 2 teaspoons finely chopped pickled jalapeños with seeds
- 2 tablespoons finely chopped pickled red onions
- 2 tablespoons finely chopped pickles
- 1 cup mayo
- 1 teaspoon salt
- 1/4 cup diced celery
- oil, for frying
- 1 boneless chicken thigh
- corn starch
- salt, to taste
- 4 tablespoons Pickled Relish Mayo (recipe above)
- 1 ciabatta roll, lightly toasted
- 1/2 cup baby arugula
- 2 tablespoons barbecue sauce, homemade or store-bought
Preparation
For the pickled relish mayo:
In a small bowl, mix all ingredients to combine well. Set aside.
For the sandwich:
1.Heat an inch of oil in a heavy-bottomed pot to 350°F.
2.Dredge the chicken thigh in corn starch and shake off excess.
3.Place the chicken in the hot oil and fry for 9 minutes, or until the internal temperature of the chicken reaches 165°F. Remove to a paper towel-lined plate and lightly season with salt.
4.Spread the Pickled Relish Mayo on both sides of the bread. Place arugula and then the fried chicken on the bottom bun. Drizzle barbecue sauce on top of the chicken. Close, insert two skewers and cut in half on a slight bias.
