Southern Fried Chicken On Ciabatta with Bread and Butter Pickles and Garlic Mayonnaise
From The Panera Bread Cookbook
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.