The Hot Berry Chicken Sandwich by Manzanita Grill Restaurant

Artesano® Bakery Buns
Servings
1
Time
30+ Minutes

Ingredients

  • 1 Sara Lee® Artesano® Bakery Bun
  • Cooking oil
  • Shredded iceberg lettuce
  • sliced dill pickles
  • 1 teaspoon butter

  • Buttermilk Chicken Ingredients:
  • 1 cup buttermilk
  • 1 5-6 oz. chicken breast, cut in half to form sandwich sized pieces

  • Chicken Flour Ingredients:
  • 1 pound all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chicken bouillon powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

  • Roasted Garlic Aioli Ingredients:
  • 1 full bulb of garlic
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • Pinch of salt, to taste
  • Pinch of black pepper, to taste

  • Blackberry Jalapeno Hot Honey Ingredients:
  • 2 cups fresh or frozen blackberries
  • 5 fresh jalapenos, diced (stems and seeds removed)
  • 1 cup honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Sriracha hot sauce
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon cayenne pepper

Directions

  1. Combine the ingredients for the buttermilk chicken together in a bowl. Once combined, put in a zip lock bag and set aside in the fridge to marinate for at least 4 hours.
  2. Combine the ingredients for the chicken flour together in a bowl. Once combined, sift or whisk all ingredients until mixed well together.
  3. Heat your choice of high temperature cooking oil to 350°F.
  4. Take the chicken directly from the buttermilk marinade and put into the chicken flour mixture, pressing down on both sides of the chicken, flipping once or until covered in flour mixture.
  5. Pan fry the breasts in the pre-heated cooking oil until the internal temperature reach 165°F and the chicken is golden brown. Remove from the frying pan and let rest on paper towels or a wire rack.
  6. Preheat the oven to 400°F. Place the garlic bulb in the middle of an aluminum foil piece. Drizzle olive oil over the top and wrap the bulb in foil. Place wrapped bulb onto roasting plan and back for 40-45 minutes. Let the bulb cool down before using.
  7. For the garlic aioli, combine the roasted garlic bulb with all ingredients for the aioli in a blender. Pulse a few times to combine and blend.
  8. For the Blackberry Jalapeno Hot Honey, mix the blackberries and diced jalapenos with wet ingredients in a pot and bring to a simmer. Reduce to low and cook for about a half hour. Allow to cool slightly and blend for about 30 seconds with a hand blender until mostly smooth. Strain through a mesh strainer.
  9. Mix in wet ingredients with dry ingredients for the Blackberry Jalapeno Hot Honey in a bowl.
  10. Melt butter in skillet and place bun face down until heated and lightly toasted.
  11. For the sandwich assembly, spread a generous amount of Roasted Garlic Aioli on bottom bun. Next add the shredded lettuce and place the crispy fried chicken on top, drizzling the Blackberry Jalapeno Hot Honey on top of chicken. Finish the sandwich with the pickles and bun lid.
  12. Enjoy!
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