TEST KITCHEN

Puttanesca Fried Chicken Sandwich

FLASH 180™ Battered Sous Vide Chicken Fried chicken sandwich with olive tapenade spread, sun dried tomato mayo, arugula and Calabrian pepper vinaigrette.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Hormel Foodservice.

Fried Chicken

INGREDIENTS

  • FLASH 180™ Battered Sous Vide Chicken

METHOD

  1. Thaw and fry Flash 180 Chicken at 350f until it’s golden brown in 3 minutes or less.

Olive Tapenade

INGREDIENTS

  • 1 pint of 2+ varieties of olives
  • 5-6 cloves Garlic 
  • 1/4 cup Rosemary
  • 1 tbsp. Sage
  • 2 tbsp. Capers
  • 1 tsp. Anchovy paste
  • Olive oil for roasting and blending

METHOD

  1. Roast everything but anchovy paste on a sheet tray for 20 minutes at 400f.
  2. Place everything in a food processor and blend with olive oil to make a spread.

Sun Dried Tomato Mayo

INGREDIENTS

  • 1/2 cup Sun dried tomatoes
  • 2 cups Mayo

METHOD

  1. Blend in a food processor until emulsified.

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