FLASH 180™ Battered Sous Vide Chicken Fried chicken sandwich with olive tapenade spread, sun dried tomato mayo, arugula and Calabrian pepper vinaigrette.
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
- 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
- Roast everything but anchovy paste on a sheet tray for 20 minutes at 400f.
- 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
- Blend in a food processor until emulsified.
