Spicy Chicken Parm Sandwich
Sometimes you just crave something crispy, spicy, and cheesy 🤣
Marinate the chicken in buttermilk, SPPOG, cumin, & chili powder while soaking the potato wedges in cold water.
In a separate bowl mix 2:1 flour:cornstarch, seasoned the same as the buttermilk, then mix some of the buttermilk in until it gets flakey/chunky.
Drain excess marinade off the chicken then coat and rack to dry out before frying. Drain and pat dry the potato wedges, dip into the buttermilk mix, then flour, and also rack before frying.
Fry the chicken then top w/ sauce, cheese, & broil until cheese melts while frying the wedges, I also fried up some slices of mozzarella 🤣
For the tomato sauce...1 can san marzano, 2 cans fire roasted diced, 1 head of garlic, 1 shallot, 1/2lb chouriço (this is a spicy smoked Portuguese sausage similar to chorizo but with a better taste, don't confuse them 😅), a couple bay leaves, 1/2 can chipotles in adobo sauce, oregano/basil/parsley/scallions/thyme/salt/pepper to taste...cover and simmer until the san marzano tomatoes squish apart with a wooden spoon. Adjust the kick to your liking with the other 1/2 can of chipotles in adobo sauce and crushed red pepper flakes.
For the wedge dipping sauce..this is something I usually have already made in the fridge, great for sandwiches or whatever...
1/2c mayo
1/2c sour cream
1tbsp dijon
1tsp worcestershire
1/2tbsp lemon juice
1/2tbsp pickle juice
1/2tsp salt
1/2tsp pepper
1tsp onion powder
1tsp garlic powder
1/2tsp dill
Mix & adjust to taste
As someone who loves bold flavors and crispy textures, this spicy chicken parm sandwich recipe really hits the spot when I’m craving something indulgent yet homemade. Marinating the chicken in buttermilk infused with spices like cumin, chili powder, and SPPOG (a seasoning blend of salt, pepper, paprika, onion, garlic) not only tenderizes the meat but builds layers of flavor that come through after frying. Using a flour and cornstarch combination for the coating helps achieve a satisfying crunch that stays crisp even after adding the sauce and cheese. The resting racks for both chicken and potato wedges are key steps to ensure excess moisture dries off, preventing sogginess during frying. I highly recommend not skipping this part if you want that restaurant-style crispy texture. The homemade tomato sauce stands out with the addition of chouriço, a spicy Portuguese sausage that adds smoky depth different from the usual chorizo. Slow simmering the fire-roasted diced tomatoes, garlic, shallot, bay leaves, and herbs until the San Marzano tomatoes practically break down creates a rich sauce that balances spice and umami beautifully. Adjust the heat by adding more chipotles in adobo or crushed red pepper flakes to suit your preference. To elevate the sandwich experience, the potato wedge dipping sauce mixes mayo, sour cream, Dijon mustard, Worcestershire, lemon, and pickle juice along with spices like dill and garlic powder. This creamy tangy dip complements the spicy sandwich and crispy wedges perfectly, making it great not only for sandwiches but also as a versatile dip for other snacks. In my personal kitchen, making these components from scratch turns a simple sandwich into a full blown comfort meal. It’s also fun to fry slices of mozzarella for an extra cheesy indulgence on the side! This recipe offers a fantastic way to enjoy a spicy chicken parm with a flavorful twist and homemade touches that are sure to impress family and friends.
