Ingredients
- 1/2 cup Buttermilk
- 3 tbsp Hot sauce
- 2 tsp Dried oregano
- 1 lb Chicken breast boneless skinless butterflied
- 1 cup All-purpose flour or more if needed
- 3 cups Canola oil or more if needed
- 4 Sandwich Rolls
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Chili powder
- 2 cups Romaine lettuce shredded
- 12 slices Tomato
- 2 tsp Extra-virgin olive oil
- 2 tsp Red wine vinegar
- 4 tbsp Crumbled blue cheese
Instructions
- In a bowl, mix the buttermilk, hot sauce, and half of the oregano. Season the chicken on both sides with salt and pepper and soak in the buttermilk mixture for 20 minutes.
- Coat the chicken in the flour, then in the buttermilk, then back into the flour, pressing into the chicken to make sure the breading is firmly attached.
- Heat the canola oil in a pot or heavy-bottomed cast iron skillet over medium heat to 350°F.
- Working in batches if needed, add the chicken to the pan and fry on one side for 3-5 minutes, and then use tongs to turn the pieces over and fry for another 3-5 minutes, until golden brown and crispy and an internal temperature of 160°F is reached. (To check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer.)
- Once cooked, set on a paper towel to drain any excess oil. Season with salt. Lightly toast the rolls.
- In a bowl, mix together the paprika, garlic powder, onion powder, chili powder, and oregano. Mix in 2-3 tablespoons of the hot canola oil you use to fry the chicken with. Then spoon that over the cooked fried chicken.
- Layer the roll with lettuce and tomato, drizzle with olive oil and vinegar, then season with salt and pepper. Top with the chicken and blue cheese. Serve.
Video
Nutrition
Calories: 729kcal | Carbohydrates: 60g | Protein: 36g | Fat: 38g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 809mg | Potassium: 829mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3162IU | Vitamin C: 21mg | Calcium: 133mg | Iron: 5mg
Primanti Chicken Sandwich
Ingredients
- 1/2 cup Buttermilk
- 3 tbsp Hot sauce
- 2 tsp Dried oregano
- 1 lb Chicken breast boneless skinless butterflied
- 1 cup All-purpose flour or more if needed
- 3 cups Canola oil or more if needed
- 4 Sandwich Rolls
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Chili powder
- 2 cups Romaine lettuce shredded
- 12 slices Tomato
- 2 tsp Extra-virgin olive oil
- 2 tsp Red wine vinegar
- 4 tbsp Crumbled blue cheese
Instructions
- In a bowl, mix the buttermilk, hot sauce, and half of the oregano. Season the chicken on both sides with salt and pepper and soak in the buttermilk mixture for 20 minutes.
- Coat the chicken in the flour, then in the buttermilk, then back into the flour, pressing into the chicken to make sure the breading is firmly attached.
- Heat the canola oil in a pot or heavy-bottomed cast iron skillet over medium heat to 350°F.
- Working in batches if needed, add the chicken to the pan and fry on one side for 3-5 minutes, and then use tongs to turn the pieces over and fry for another 3-5 minutes, until golden brown and crispy and an internal temperature of 160°F is reached. (To check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer.)
- Once cooked, set on a paper towel to drain any excess oil. Season with salt. Lightly toast the rolls.
- In a bowl, mix together the paprika, garlic powder, onion powder, chili powder, and oregano. Mix in 2-3 tablespoons of the hot canola oil you use to fry the chicken with. Then spoon that over the cooked fried chicken.
- Layer the roll with lettuce and tomato, drizzle with olive oil and vinegar, then season with salt and pepper. Top with the chicken and blue cheese. Serve.
Video
Nutrition
Calories: 729kcalCarbohydrates: 60gProtein: 36gFat: 38gSaturated Fat: 5gCholesterol: 78mgSodium: 809mgPotassium: 829mgFiber: 4gSugar: 4gVitamin A: 3162IUVitamin C: 21mgCalcium: 133mgIron: 5mg
Tried this recipe?Let us know how it was!