Description
Savory crispy chicken with romesco sauce on focaccia brings Mediterranean flair right to your kitchen table. Crusty focaccia gets topped with golden chicken and a rich, nutty sauce that turns simple ingredients into something truly special.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts
- 1 egg
Coating and Breading:
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 tablespoon milk
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon baking powder
- ½ teaspoon cayenne pepper
Romesco Sauce:
- 1 large roasted red bell pepper
- ¼ cup toasted almonds
- 2 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon red wine vinegar
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Sandwich Components:
- 4 slices focaccia bread
- 1 cup arugula or baby spinach
- ½ cup thinly sliced red onions
- ½ cup sliced tomatoes
Cooking Fat:
- Vegetable oil
Instructions
- Whisk buttermilk with 1 teaspoon salt, black pepper, smoked paprika, garlic powder, and onion powder in a medium bowl. Submerge 2 chicken breasts completely in the marinade. Refrigerate for 30-60 minutes.
- Create two separate coating stations: one with 1 cup flour, ½ cup panko, ½ teaspoon baking powder, and ½ teaspoon cayenne; another with 1 egg whisked with 1 tablespoon milk.
- Drain chicken from marinade, letting excess drip off. Dredge each piece through egg mixture, then thoroughly coat in flour mixture, pressing crumbs firmly onto the surface.
- Pour ½ inch vegetable oil into a skillet. Heat to exactly 350F. Carefully lower chicken into hot oil, cooking 3-4 minutes per side until exterior turns deep golden brown and internal temperature reaches 165F.
- Transfer chicken to wire rack lined with paper towels. Allow excess oil to drain for 2-3 minutes.
- Combine roasted red pepper, ¼ cup almonds, 2 tablespoons olive oil, 1 garlic clove, red wine vinegar, smoked paprika, salt, and pepper in food processor. Blend until completely smooth.
- Lightly toast 4 focaccia slices. Spread 2 tablespoons romesco sauce on each slice.
- Layer chicken onto bottom focaccia slice. Top with ¼ cup arugula, 2 tablespoons red onion, and 2 tablespoons tomato slices.
- Close sandwich and slice diagonally. Serve immediately while chicken remains crisp and warm.
Notes
- Marinate chicken overnight for deeper flavor and more tender meat.
- Use a thermometer to check chicken’s internal temperature reaches 165°F for safe cooking.
- Pat chicken completely dry before breading to ensure extra crispy coating.
- Customize romesco sauce by adjusting spice levels or swapping almonds with roasted hazelnuts for different flavor profile.
- Prep Time: 40 minutes
- Cook Time: 8 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 710 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.2 g
- Carbohydrates: 62 g
- Fiber: 7 g
- Protein: 48 g
- Cholesterol: 140 mg