Hellmann's Fried Chicken Panzanella Serves: 4
Prep Time: 25 min
Cook Time: 20 min

Hellmann's Fried Chicken Panzanella

A CHEF HUGH ACHESON RECIPE

Ingredients

  • 2 cups peanut 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, rinsed and drained

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.

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