Fried Chicken Panzanella

Fried Chicken Panzanella

A CHEF HUGH ACHESON RECIPE

  • Serves: 4
  • PREP TIME: 25 min
  • COOK TIME: 20 min

Ingredients

  • 2 cups peanut oil or vegetable oil
  • 2 cups torn sourdough bread (bite-size pieces)
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. seeded mustard
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 4 boneless chicken thighs, cut into bite-size pieces
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 cup all-purpose flour
  • 1 large roasted red bell pepper, peeled, seeded and cut into bite-size triangles
  • 1 medium red heirloom tomato, cut into bite-size pieces
  • 1 medium yellow heirloom tomato, cut into bite-size pieces
  • 1 cup fresh basil leaves
  • 1/2 cup sliced celery
  • 2 Tbsp. small capers

Directions

  1. Preheat oven 425°. Preheat peanut oil i fryer or deep skillet to 350°. Toss bread with 1 tablespoon olive oil. Arrange bread on baking sheet and bake until golden brown, about 8 minutes.
  2. Combine remaining olive oil, vinegar, mustard, pinch of salt and ground pepper in sealable jar and shake vigorously; set aside.
  3. Season chicken with remaining salt. Place Hellmann's® or Best Foods® Real Mayonnaise in small bowl; dip in each chicken thigh to coat. Dip chicken in flour, shaking off excess. Fry chicken in batches until thoroughly cooked, about 4 minutes. Drain on paper-towel-lined dish.
  4. Combine roasted pepper, tomatoes, basil, celery, capers, bread and 1/2 of the vinaigrette dressing in large bowl. Add chicken, season with salt and pepper and remaining vinaigrette.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving
Serving Size per serving
Amount per Serving
Amount per Serving
Nutrient Type Value
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Vitamin A -1 IU
Vitamin C -1 mg
Calcium -1 mg
Iron -1 mg
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