This post is a little late and out of sequence, but the meal was still tasty! This was a quick supper due to a late night and late meetings, but it was a good way to get something tasty that wasn’t enormously taxing… my meals lately have been more endeavors than breezy tasks. Continuing my penchant for fried foods and a desire to somewhat recreate a wonderful lunch at HUSK Charleston led me to this delicious sammy.
Fried Chicken Thigh Sammich
2 boneless skinless chicken thighs
1/2 pack of hot country pork sausage
2 tbsp butter
1 tbsp honey
1 tsp sriracha
2 tsp cider vinegar
1 tsp olive oil
Flour and spices for dredging, in two pans
Oil for frying
Ok, so you want to start by getting the sausage browning in a skillet. Nothing fancy here.
Once that is started, pound the thighs with a tenderizing mallet until slightly thinner and are about the size of your bread slices. Dredge each in spiced flour (I used salt, pepper, red pepper, paprika), then an egg bath, then flour again. Fry in oil in a hot pan about 4 mins per side, until golden brown and crispy.
While frying, microwave the butter and honey together in a small bowl. Brush onto bread and grill, butter side down, on a stovetop grill pan. About 2-3 mins should be enough for decent browning.
Build the sandwich with sausage on the bottom, then chicken. Add lettuce. Mix the sriracha, lime, vinegar, and oil together with a whisk and spoon over lettuce. Add tomato and any condiment of your choosing and gobble up! Super easy, bold, spicy sammich.
For a side I took red new potatoes and cut them into bite size bits and brussels with the ends chopped and halved and tossed them in olive oil, salt, and hot pepper. Roasted for about 25 minutes at 425. This mix worked really well together!
Hope you enjoy!