Made with our Calivirgin Serrano Olive Oil
Servings: 6 | Cook Time: 20 min | Total Time: 5 hours
- INGREDIENTS
- INSTRUCTIONS
Marinade:
- 2 cups buttermilk
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon oregano
- 6 chicken breasts, skinless and boneless
Dry Ingredients:
- 2 cups panko bread crumbs
- 1 cup all purpose flour
- 1 tablespoon thyme
- 4 tablespoons Calivirgin Dipping Spices
- 4 cups Calivirgin Premium Extra Virgin Olive Oil, for frying
Sandwich:
- Brioche buns, for serving
- Pickles, for topping
- 4 cups cabbage
- 1 tablespoon Calivirgin Serrano Olive Oil
- ½ teaspoon oregano
- Mayonnaise, for topping
- In a large bowl, combine the marinade ingredients, using tongs to fully coat the chicken. Tightly cover with cling wrap and let marinate in the fridge for a minimum of four hours, recommended overnight. (Take the chicken out 30 minutes before needed)
- In a large shallow bowl, combine the dry ingredients. One by one, completely coat the chicken breasts in the mixture and place to the side.
- In a large pot, heat 4 cups of Calivirgin Premium Extra Virgin Olive Oil, to 365°F. In batches, place your chicken in the oil and cook about 4-5 minutes on each side, or until golden and cooked through. Carefully remove and rest chicken on a wire rack.
- In a small bowl, mix together the cabbage, oregano, Calivirgin Serrano Olive Oil, salt and pepper.
- Assemble your sandwich, adding the serrano slaw, pickles, mayonnaise, and fried chicken to a brioche bun. Enjoy!
Serrano Olive Oil
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