Crunchy Chicken Romesco Sandwich

If you’re looking for a sandwich that delivers bold flavors, crispy textures, and a rich, smoky sauce, this Crunchy Chicken Romesco Sandwich is the perfect choice. Combining juicy, crispy-fried chicken with a robust, nutty, and slightly spicy Romesco sauce, this sandwich takes inspiration from Spanish cuisine while adding a satisfying crunch. The toasted brioche bun, crisp lettuce, and creamy garlic aioli balance out the deep flavors, making every bite irresistible.

Romesco sauce, a classic Catalonian condiment made from roasted red peppers, tomatoes, almonds, and garlic, brings a smoky depth to this sandwich. Traditionally served with seafood, grilled meats, and vegetables, it works beautifully as a sandwich spread, adding complexity and a touch of Mediterranean flair. When paired with a perfectly golden, crunchy chicken cutlet, this sandwich becomes a gourmet masterpiece.

Whether you’re making it for a weekend lunch, a family gathering, or a casual weeknight dinner, this sandwich is sure to impress. Serve it with crispy fries, a fresh salad, or roasted vegetables for a complete meal. Let’s dive into the details and create this ultimate crunchy chicken sandwich with a Spanish twist!

Why You’ll Love This Recipe

• Unforgettable Flavor Combination: The smoky, nutty Romesco sauce complements the crispy fried chicken perfectly.
• Ultimate Crunch Factor: A golden, crispy chicken cutlet adds the perfect contrast to the soft brioche bun.
• Simple Yet Gourmet: With easy-to-find ingredients and simple techniques, you can make a restaurant-quality sandwich at home.
• Versatile and Customizable: Can be served with different toppings or made with grilled chicken for a lighter option.
• Make-Ahead Friendly: Prepare the Romesco sauce in advance for a quick and easy assembly.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 sandwiches
• Serving Size: 1 sandwich

Nutritional Information (Per Serving)

• Calories: 680
• Carbohydrates: 55g
• Protein: 42g
• Fat: 32g
• Fiber: 5g
• Sugar: 7g

Ingredients

For the Crispy Chicken:

• 2 large boneless, skinless chicken breasts (cut in half for 4 pieces)
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup all-purpose flour
• ½ cup panko breadcrumbs
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Vegetable oil (for frying)

For the Romesco Sauce:

• 1 large roasted red bell pepper (jarred or homemade)
• ½ cup cherry tomatoes, roasted
• ¼ cup almonds or hazelnuts, toasted
• 2 cloves garlic, roasted
• 1 tablespoon red wine vinegar
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes (optional, for heat)
• ¼ cup olive oil
• Salt and black pepper to taste

For the Garlic Aioli:

• ½ cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Assembling the Sandwich:

• 4 brioche buns, toasted
• 4 leaves butter lettuce
• 4 slices tomato
• ½ small red onion, thinly sliced
• Extra Romesco sauce for spreading

Step-by-Step Instructions

1. Prepare the Chicken

• In a bowl, whisk together buttermilk, garlic powder, smoked paprika, salt, and black pepper.
• Add the chicken pieces and coat thoroughly. Let them marinate for at least 30 minutes, or up to overnight for deeper flavor.
• In a separate bowl, mix flour, panko breadcrumbs, cayenne pepper, salt, and black pepper.
• Remove the chicken from the marinade, allowing excess buttermilk to drip off.
• Dredge each piece in the flour mixture, pressing firmly to create a thick coating.

2. Fry the Chicken

• Heat vegetable oil in a deep skillet or frying pan over 350°F (175°C).
• Fry the chicken in batches, cooking for 4-5 minutes per side until golden brown and crispy.
• Remove and drain on a wire rack or paper towels.

3. Make the Romesco Sauce

• If using fresh red bell peppers and cherry tomatoes, roast them at 400°F (200°C) for 20 minutes until charred and soft.
• In a food processor, combine roasted red pepper, roasted tomatoes, almonds, garlic, vinegar, smoked paprika, red pepper flakes, and olive oil.
• Blend until smooth, adding salt and black pepper to taste.

4. Prepare the Garlic Aioli

• In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and black pepper.
• Set aside until ready to use.

5. Assemble the Sandwich

• Toast the brioche buns lightly for extra flavor and texture.
• Spread a generous layer of Romesco sauce on the bottom bun.
• Place the crispy chicken on top, followed by lettuce, tomato slices, and red onion.
• Spread garlic aioli on the top bun and close the sandwich.

6. Serve and Enjoy

• Serve immediately with extra Romesco sauce on the side.
• Pair with fries, a simple salad, or roasted vegetables for a complete meal.

Ingredient Background

• Romesco Sauce: Originating from Catalonia, Spain, this sauce is typically served with seafood and grilled meats but works beautifully in sandwiches.
• Smoked Paprika: Adds a deep, smoky flavor that enhances both the chicken and Romesco sauce.
• Buttermilk Marinade: Helps tenderize the chicken while adding moisture and flavor.
• Panko Breadcrumbs: Creates an extra crispy coating compared to traditional breadcrumbs.

Technique Tips

• Double Coat for Extra Crispiness: Dredge the chicken twice in the flour mixture for an even crunchier texture.
• Let the Chicken Rest Before Frying: Allow the breaded chicken to sit for 10 minutes before frying to help the coating adhere.
• Use High Heat for Frying: This prevents the chicken from absorbing excess oil and keeps it crispy.

Alternative Presentation Ideas

• Grilled Version: Use grilled chicken instead of fried for a lighter option.
• Open-Faced Sandwich: Serve on a single slice of toasted bread with extra Romesco sauce.
• Wrap or Pita: Swap the bun for a tortilla or pita for a handheld variation.

Additional Tips for Success

• Make Romesco Sauce in Advance: It keeps well in the fridge for up to a week.
• Use Fresh Buns: Brioche or ciabatta works best for a soft yet sturdy bite.
• Balance the Flavors: The aioli adds creaminess, while lettuce and tomato provide freshness.

Recipe Variations

• Spicy Version: Add more cayenne or chili flakes to the Romesco sauce.
• Cheesy Twist: Melt a slice of smoked gouda or cheddar on the chicken.
• Vegan Option: Use crispy fried cauliflower or tofu in place of chicken.

Freezing and Storage

• Chicken: Store fried chicken in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for best results.
• Romesco Sauce: Keeps for 5-7 days in an airtight container in the fridge.
• Assembled Sandwiches: Best enjoyed fresh, but components can be stored separately.

Frequently Asked Questions

1. Can I use store-bought Romesco sauce?

Yes, but homemade tastes fresher and has better flavor.

2. What oil is best for frying?

Vegetable, canola, or peanut oil works best for crispy chicken.

3. Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.

4. How do I prevent soggy chicken?

Let fried chicken rest on a wire rack, not paper towels.

Conclusion

The Crunchy Chicken Romesco Sandwich is a flavor-packed delight, combining crispy, juicy chicken with smoky, nutty Romesco sauce. Whether served for lunch, dinner, or a special gathering, this gourmet-style sandwich is sure to be a hit. Try it today for a mouthwatering experience that blends Spanish flavors with classic comfort food!

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