The Wild One Chicken Sandwich Recipe by The Hayden Restaurant

Artesano® Bakery Buns
Servings
1
Time
30+ Minutes

Ingredients

  • 1 Sara Lee® Artesano® Bakery Bun
  • 1 large chicken tender (or two small), cut into small pieces
  • 3 cups vegetable oil

  • Stuffed Poblano Ingredients:
  • 1/3 cup pimento cheese
  • ½ poblano pepper
  • 1 tablespoon vegetable oil (if using)
  • 1 tablespoon bacon bits

  • Chicken Marinade Ingredients:
  • 1/3 cup pickle juice
  • 1/3 cup buttermilk

  • The Dredge Ingredients:
  • ½ cup all-purpose flour
  • ½ cup panko breadcrumbs
  • ½ tablespoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper

  • The Spread Ingredients:
  • ¼ cup store bought tomatillo salsa
  • ½ cup mayonnaise
  • 1 teaspoon salt

Directions

  1. To make the stuffed poblano, roast the poblano pepper over the flame on gas stovetop or rub with vegetable oil and roast in the oven for 10-15 minutes at 400°F until skin is blistered all over but pepper still is a tad firm.
  2. Let cool, then scrape the skin off, being careful not to rip the pepper.
  3. With a sharp knife, cut the pepper in half and carefully remove the seeds.
  4. Stuff half of the roasted pepper with 1/3 cup pimento cheese and top with bacon bits.
  5. Bake in a 400°F oven on a baking sheet on top of foil or parchment until the filling is lightly browned, roughly 5-7 minutes. Set aside and let cool.
  6. To make the chicken marinade, combine the pickle juice and buttermilk in a bowl and mix. Place the chicken in the brine and refrigerate for a minimum of 2 hours, or up to 24 hours.
  7. Pull the chicken out and let brine drip off chicken.
  8. Combine all dredge ingredients and place the chicken in the dredge and push down firmly on all sides so all tenders are covered in the breadcrumb mixture.
  9. Place the chicken on a sheet pan, lined with foil or parchment.
  10. To fry the chicken, heat the vegetable oil in a medium sized pan until the temperature reaches 325°F. Carefully drop the chicken in the oil. Leave chicken in oil for 5-8 minutes, or until chicken reaches 165°F internally.
  11. When chicken is ready, take out and lay on a wire rack, sprinkling with 1 teaspoon kosher salt, and let cool.
  12. For the spread, whisk all ingredients together in bowl. Adjust seasoning if needed. You want it to have a slight spice to it.
  13. Brush the buns with butter and toast in a dry skillet or in a toaster oven.
  14. To assemble the sandwich, place the tender(s) on top of the bottom bun. Then drizzle 2 generous tablespoons of the spread on top of the chicken. Top with the stuffed poblano pepper and the top bun, pressing down so it all stays together nicely.
  15. Enjoy!
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