The ATL Chicken Sandwich Recipe by Delilah’s Everyday Soul Restaurant
Servings
4
Time
21-30 Minutes
Ingredients
- 4 Sara Lee® Artesano® Brioche Buns
- Canola oil
- 4 boneless, skinless chicken thighs
- 12 slices hickory smoked thick cut bacon
- Bread and butter pickles
- Shredded lettuce
- Chicken Flour Ingredients:
- 2 cups flour
- 1 tablespoon seasoned salt
- 1 tablespoon ground black pepper
- Lemon Pepper Hot Sauce Ingredients:
- ½ lemon, squeezed
- 2 tablespoons honey
- 2 tablespoons hot sauce, vinegar-based
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- Creole Mayo Ingredients:
- 2 tablespoons mayonnaise
- 2 tablespoons pimento cheese
- 1 teaspoon hot sauce, vinegar-based
- ½ teaspoon creole seasoning
Directions
- Combine the ingredients for the chicken flour together in a bowl. Once combined, fully coat each chicken thigh individually by tossing, pressing the flour into the thigh on both sides.
- Cook the bacon until done, golden brown and crispy. Set aside for sandwich assembly.
- Pan fry the thighs until fully done, crispy and golden brown. Approximately 10 minutes at 325°F. Remove from the frying pan and let rest on paper towels or a wire rack.
- Mix ingredients for the Lemon Pepper Hot Sauce in a small mixing bowl.
- Mix ingredients for the creole mayo in a small mixing bowl.
- Toast buns in the pan with a little of the cooking oil from frying the chicken.
- For the sandwich assembly, spread the creole mayo on both insides of buns. On the bottom bun, place the shredded lettuce and bacon. Toss the chicken thighs in the lemon pepper hot sauce and place on top of the bacon. Top the chicken with pickles and pimento cheese, followed by the bun lid.
- Enjoy!