Southern Fried Chicken On Ciabatta

Southern Fried Chicken On Ciabatta with Bread and Butter Pickles and Garlic Mayonnaise

Serves 2

From The Panera Bread Cookbook

• 1 loaf Panera ciabatta bread, sliced lengthwise and then into three pieces (using two of the pieces for this recipe)
• 4 whole garlic cloves
• 1-tablespoon olive oil
• 2 boneless skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper to taste
• 1-cup all-purpose flour
• 1-cup peanut oil
• ¼ cup mayonnaise
• 6-8 slices bread-and-butter pickles

Preheat oven to broil. With the inside of the bread facing the broiler, broil for 1 minute. Remove and decrease the oven temperature to 350 degrees F and change to Bake.

Toss the garlic in olive oil, wrap in foil and roast for 20 minutes or until soft. After the garlic cools, place it on a cutting board. Squeeze garlic and mash with a fork to make a paste.

Lightly season both sides of the chicken breasts with salt and pepper. Place the flour in a paper bag or dish and coat the chicken with the flour.

Heat the peanut oil in a cast-iron or heavy sauté pan to 350 degrees F. Carefully place the chicken in the oil and fry for about 2-4 minutes per side or until lightly browned. Do not flip the chicken more than once or it will absorb oil and become greasy. Place the fully cooked chicken on a paper towel to absorb excess oil.

In a small bowl, whisk together the roasted garlic, mayonnaise, and salt and pepper. Spread the mayonnaise on 2 pieces of the toasted bread and top with the chicken, then the pickles, and the other pieces of ciabatta bread. Cut each serving into two pieces.