Crunchy Chicken Romesco Sandwich

A deliciously crunchy chicken sandwich with a rich and tangy Romesco sauce. Perfect for lunch or dinner!

Cook time: 50 minutes

Servings: 4

Ingredients

• 2 pieces chicken breasts boneless, skinless
• 1 cup buttermilk
• 1 cup roasted red peppers jarred or homemade
• 0.25 cup almonds
• 2 tablespoons red wine vinegar
• 2 cloves garlic minced
• 0.5 teaspoon smoked paprika
• 0.25 cup olive oil
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 0.5 cup breadcrumbs preferably panko
• 0 oil vegetable or canola, for frying
• 4 sandwich rolls ciabatta, baguette, or your choice
• 0 arugula or spinach
• 0 tomatoes sliced
• 0 red onion sliced, optional

Instructions

1. Place the chicken breasts in a shallow dish and cover them with buttermilk. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to tenderize.
2. In a food processor, combine roasted red peppers, almonds, red wine vinegar, minced garlic, smoked paprika, salt, and pepper. Blend until smooth.
3. In one bowl, combine flour, paprika, garlic powder, salt, and pepper. In another bowl, place the breadcrumbs.
4. Remove each chicken breast from the buttermilk, letting the excess drip off. Dredge the chicken in the flour mixture, then dip it back in the buttermilk, and finally coat it in the breadcrumbs, pressing to adhere.
5. In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F (75°C)). Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
6. Cut the sandwich rolls in half and toast them lightly if desired. Spread a generous amount of romesco sauce on the bottom half of each roll. Add a layer of arugula or spinach, followed by the crispy chicken. Top with sliced tomatoes and red onion, if using. Spread more romesco sauce on the top half of the roll and close the sandwich.