Crispy Chicken Katsu Sandwich
Crispy, very crispy, thanks to the panko (a kind of Japanese breadcrumbs) and very spicy, as they like things in Nashville.
To reduce the spiciness a bit, the secret is in the grated lettuce.
INGREDIENTS:
- ½ cup mayonnaise
- ¼ cup sliced pickles (optional)
- 2 tablespoons and ¼ cup Louisiana-style hot sauce (such as Crystal)
- 1 generous teaspoon coarse sea salt
- ½ cup all-purpose flour
- 3 tablespoons of cayenne
- 2 teaspoons of garlic powder
- 1 large egg
- 2 cups panko
- 4 boneless, skinless chicken thighs, cut into 1-inch-thick fillets
- ¼ generous cup of extra virgin olive oil
- 8 slices of milk bread
- Shredded iceberg lettuce
PREPARATION:
in a small bowl, mix mayonnaise, pickles (if you want pickles on your sandwich, of course) and 2 teaspoons Louisiana-style hot sauce . Season with salt and set aside.
In a medium bowl mix the flour, the cayenne pepper, the garlic powder and the remaining salt . In another medium bowl, beat egg with remaining ¼ cup hot sauce. And spread the panko on a large plate.
Take the chicken pieces and coat them one by one and on both sides, first in the flour mixed with cayenne, shaking them lightly to remove any excess, then in the bowl with the egg mixture (shaking them again to remove any excess) and, finally, in the panko, covering them well on both sides. Place them in a bowl or tray.
In a large skillet, heat oil over medium-high heat. Add the chicken to the pan, turning the heat down to medium if it browns too quickly, and fry for a few approximately 3 minutes, until crisp and golden on both sides.
Transfer to a wire rack tray or onto blotting paper. for the oil to drain.
take one slice of bread and, on the one hand, spread the spicy mayonnaise what you did earlier Put the chicken on top chopped lettuce , close the sandwich with another slice and voilà! You already have the chicken sandwiches that will be the envy of all of Nashville.
Report originally published in Bon Appétit