Fried Chicken Panzanella

Fried Chicken Panzanella


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


  • 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


  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

Serving Size per serving
Amount per Serving
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