Craft

Honey-Chipotle Crispy Chicken Sandwich

with Pickled Peppers & Cilantro-Romaine Salad

50 MIN

+$6.99/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
Tender chicken breasts are pounded thin, then marinated in buttermilk before being coated with flour and pan-fried to crispy perfection. You'll layer the chicken onto cheesy, toasted challah buns alongside a tangy mixture of pickles and pickled peppers and a creamy honey, lime, and chipotle sauce.
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Nutrition

PER SERVING
Calories

1150 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
2 Pasture-Raised Eggs
4 Challah Buns
2 Romaine Lettuce Hearts
6 oz Radishes
1 cup All-Purpose Flour
¼ cup Cornstarch
½ cup Buttermilk
½ cup Mayonnaise
4 tsps Honey
4 tsps Chipotle Chile Paste
1 Lime
4 oz Monterey Jack Cheese
½ cup Cilantro Sauce
¼ cup Ranch Dressing
2 oz Pickled Peppadew Peppers
3 oz Pickle Chips

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Pound & marinate the chicken

Place an oven rack in the center of the oven; preheat to 450°F. In a large shallow bowl, whisk together the buttermilk and eggs; season with salt and pepper. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. Season with salt and pepper on both sides. Place in the bowl of buttermilk mixture; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve the buns. Thinly slice the monterey jack. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. Quarter the lime. Small dice the peppers. Small dice the pickles. In a bowl, combine the diced peppers and diced pickles. In a separate bowl, combine the mayonnaise, honey, the juice of 2 lime wedges, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate, large bowl, combine the ranch dressing, cilantro sauce, and the juice of the remaining lime wedges.

3 Coat the chicken

In a medium bowl, combine the flour and cornstarch; season with salt and pepper. Working one piece at a time, coat the marinated chicken (letting any excess marinade drip off) in the seasoned flour (pressing gently to adhere). Transfer to a plate.

4 Cook the chicken

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (tapping off any excess flour before adding). Cook 6 to 7 minutes per side, or until golden brown and cooked through* (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Toast the buns

Meanwhile, transfer the halved buns to a sheet pan, cut side up. Divide the sliced monterey jack among the top halves. Toast in the oven 2 to 3 minutes, or until the buns are toasted and the cheese is melted. Transfer to a work surface.

6 Make the salad & serve your dish

Just before serving, to the bowl of cilantro-ranch dressing, add the chopped lettuce and sliced radishes; season with salt and pepper. Assemble the sandwiches using the toasted buns, creamy chipotle sauce, cooked chicken, and pickle-pepper mixture. Serve the sandwiches with the salad on the side. Enjoy!