This is a simple meal to make ahead of time up until the coating part. I really like that it used pre-cooked meat so I’m for sure going to save this to use leftover turkey at Thanksgiving time. I left off the Tabbouleh salad because I couldn’t find it in the store and the recipes online I found made such large amounts I decided to leave it off and just use lettuce. Overall the patties where full of flavor and tasted really good.
DaSpot Chicken Sandwich
(Adapted from Big Daddy’s House)

Canola oil, for frying
2 tablespoons olive oil
1 (3 to 4-pound) store-bought rotisserie chicken
1/4 cup diced red pepper
1/4 cup diced green pepper
1/2 cup diced onion
1 jalapeno seeded and diced
1 tablespoon minced garlic
1 teaspoon granulated chicken bouillon
Pinch cayenne
Salt and freshly ground black pepper
1 egg
3 tablespoons panko bread crumbs
Chipotle Mayo, recipe follows
1 pint store-bought tabbouleh salad (I left this off)
4 to 6 Portuguese rolls, split

1 cup all-purpose flour
Salt and freshly ground black pepper
3 eggs, beaten
2 cups panko bread crumbs, in shallow dish
Chipotle Mayo, recipe follows

Preheat a deep-fryer with canola oil to 350 degrees F.

Pick the chicken from the bones and add to a large bowl. Set aside.

In a medium saute pan over medium-high heat, add the 2 tablespoons of olive oil. Add the peppers, onions, jalapenos, and garlic and cook until slightly caramelized. Stir in the bouillon and cayenne and season with salt and pepper, to taste.

Place pepper and onion mixture, picked chicken, egg and bread crumbs into a food processor and pulse until well incorporated and slightly chunky.

Form chicken mixture into burger-size patties.

Put the flour into a shallow dish and season with salt and pepper. Put the eggs and bread crumbs into separate shallow dishes.

Bread the patties by dredging into the seasoned flour, then the eggs and finally through the bread crumbs. Transfer to a platter.

Fry the patties until crispy and golden, 1 to 2 minutes.

Spread Chipotle Mayo on both sides of the Portuguese rolls. Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh. Cover with the roll tops and serve.

Chipotle Mayo:
1 cup mayonnaise
1 lemon, juiced
1 teaspoon minced garlic
2 chipotle peppers, minced
Pinch kosher salt
Pinch cracked black pepper
1 teaspoon chopped garlic
In a small bowl, mix all the ingredients until well incorporated. Cover and put in the refrigerator until ready to use.

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