Chicken Parmesan Sandwiches
These Chicken Parmesan Sandwiches are made with ultra crispy chicken thighs, fried until golden brown, smothered in marinara sauce, melted mozzarella cheese and a handful of fresh basil, then placed on top of a giant soft garlic knot bun. The key to the crispy chicken lies in the batter. The chicken is coated in a beer batter, using Troegs American Lager, which adds delicious notes of toasted malt, and crisp refreshing notes. The beer helps to create an ultra light, airy structure, thanks to the carbonation, which results in a “shatteringly” crisp crust. The acidic nature from the beer also helps from keeping too much gluten development from forming, lending to a light and crunchy crust, rather than chewy. I paired these sandwiches with beer battered french fries, which offer an extra crunchy, savory taste.
Chicken Parmesan Sandwiches
Description
These Chicken Parmesan Sandwiches are made with ultra crispy chicken thighs, fried until golden brown, smothered in marinara sauce, melted mozzarella cheese and a handful of fresh basil, then placed on top of a giant soft garlic knot bun. The key to the crispy chicken lies in the batter. The chicken is coated in a beer batter, using Troegs American Lager, which adds delicious notes of toasted malt, and crisp refreshing notes. The beer helps to create an ultra light, airy structure, thanks to the carbonation, which results in a “shatteringly” crisp crust. The acidic nature from the beer also helps from keeping too much gluten development from forming, lending to a light and crunchy crust, rather than chewy. I paired these sandwiches with beer battered french fries, which offer an extra crunchy, savory taste.
Ingredients
Chicken
- 4 chicken thighs
- 1 1/2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/4 cups Troegs Lager beer or similar style beer
Sandwiches
- Marinara Sauce
- Mozzarella Cheese
- Fresh Basil
Garlic Knot Buns
Dough
- 2 1/4 teaspoons instant yeast
- 1 tablespoon honey or granulated sugar
- 1 cup warm water, warmed to 110F
- 3 cups bread flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, softened
Garlic Topping
- 6 tablespoons unsalted butter, melted
- 4 garlic cloves, minced
- 1 teaspoon parsley
- 1/4 teaspoon oregano
- 1/2 teaspoon Italian seasoning
After Baking
- 3 tablespoons unsalted butter, melted
- Dried parsley
- Freshly grated parmesan cheese
Instructions
Chicken:
1. Pound chicken out to ½ inch thickness.
2. Make the batter. In a large bowl, add flour, paprika, garlic powder and onion powder. Stir to combine. Add in the beer and stir until combined.
3. In a large skillet, heat about ¼ inch of oil (olive oil or vegetable oil) over medium-high heat to 350F.
4. Dip the chicken into the batter, then very carefully place in the hot oil. Fry 1-2 pieces at a time, making sure to not overcrowd the skillet. Fry several minutes per side, until golden brown and cooked through. The internal temperature should be 165F. Once cooked through, remove from hot oil and place on wire cooling rack with paper towels underneath to catch excess grease.
Garlic Knot Buns:
1. In the bowl of a stand mixer fitted with the dough hook attachment, add the yeast, honey (or granulated sugar), warm water, bread flour, salt, garlic and onion powder, olive oil and softened butter. Knead for 5 minutes.
Transfer dough to a lightly greased bowl. Spray top of dough with nonstick cooking spray. Cover the dough with plastic wrap and allow to rise in a warm place for 1 hour.
2. Punch the dough down and transfer to a very lightly floured surface. Divide into 4 roughly equal pieces of dough.
3. Preheat the oven. Preheat the oven to 375F. Line a baking pan with parchment paper.
4. Shape the garlic knots. Working with one piece at a time, roll into a 12-inch long rope. Tie into a knot (cross the two ends, then tuck one end, pointing up and one end pointing down). Place on prepared baking sheet. Repeat with remaining pieces of dough.
5. Make the garlic butter. In a small bowl, add melted butter, minced garlic, parsley, oregano and Italian seasoning. Stir to combine.
6. Add the garlic butter and bake. Brush the garlic butter over the rolls. Bake in preheated oven for 18-23 minutes, or until the rolls are lightly golden brown.
7. When the rolls are done baking, brush melted butter over rolls, then add freshly grated parmesan cheese and a sprinkle of parsley. Serve warm and enjoy!
