Everything Chicken Sandwich
For when there is too much on your plate
Prep time: 20 min | Cooking time: 25 min | Total time: Total time: ~ 45 min (hey, you wanted those crispy cheese edges, didn’t you?) | Difficulty: 3/5
This version gives you the steps. The Substack one gives you the story — the full plate metaphor, the recipe logic, and the extra tips. You’ll find it here.
Ingredients (makes 1 sandwich)
Chicken thigh, bone-in, skin-on 1
All-purpose flour 60 g / ½ cup
Egg 1
Panko breadcrumbs 50 g / ½ cup
Smoked paprika 5 g / 1 tsp
Garlic powder 2 g / ½ tsp
Cayenne or ancho pepper (optional) 1 g / ¼ tsp
Salt to taste
Freshly ground black pepper to taste
Neutral oil for frying (grapeseed or sunflower) enough to cover 0.5 cm / ¼ inch of pan
Brioche bun 1
Aged cheddar 40 g / 1.4 oz
Chipotle mayo:
Mayonnaise 30 g / 2 tbsp
Chipotle in adobo 1
Lime juice 15 ml / 1 tbsp
Salt to taste
Avocado crema:
Cabbage 40 g / 1½ cups loosely packed
Ripe avocado 1/2
Sour cream or Greek yogurt 30 g / 2 tbsp
Lime juice 15 ml / 1 tbsp
Garlic 1 small clove
Salt and pepper to taste
Pickled jalapeño pineapple relish:
Pickled jalapeños 30 g / 2 tbsp
Fresh pineapple 40 g / ¼ cup
Shallot 20 g / 1 small
Honey 5 g / 1 tsp
Apple cider vinegar 15 ml / 1 tbsp
Salt and pepper to taste
Equipment
Cutting board and knife (for deboning and chopping)
Medium bowl (for the relish)
Small bowl (for the chipotle mayo)
Grater
Medium bowl (for the avocado crema)
Large skillet or frying pan (I like cast iron for this)
Tongs (or spatula, for flipping and removing the chicken)
Paper towels (for draining fried chicken)
Method
Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper
Place the chicken thigh skin-side down on a cutting board. Using a sharp knife, carefully slice along the bone and cut it free, keeping skin and meat intact. Pat dry well — this step is key for crispiness
Season the chicken evenly with smoked paprika, garlic powder, cayenne if using, salt, and pepper. Let rest for 10 minutes
Set up three dishes: flour in the first, beaten egg in the second, and panko breadcrumbs in the third. Season the breadcrumbs with salt, pepper, smoked paprika, and garlic powder
Dredge the chicken in flour, shaking off excess. Dip into egg, then press into seasoned breadcrumbs until well coated
Heat oil in a skillet over medium-high heat until 175–180°C / 350–360°F. Carefully place chicken skin-side down. Gently press the edges with a spatula for about 20 seconds to seal the crust. Cook undisturbed for 4–5 minutes until golden and crispy. Flip and cook 4–5 more minutes until cooked through (internal temperature 75°C / 165°F). Drain on paper towels
Grate the cheddar and set aside
Place the cooked chicken on a parchment-lined baking sheet. Arrange the grated cheddar so it overhangs slightly around the edges — piling it up a little will give you a fuller “skirt.” Bake for 3–4 minutes until melted, bubbling, and the edges have just started to turn golden. Rest for 1–2 minutes
To make the chipotle mayo, finely chop the chipotle in adobo and mix with mayonnaise, lime juice, and salt
Shred the cabbage
For the avocado crema, peel and pit the avocado, then mash until smooth. Mince the garlic clove and stir into the avocado along with sour cream, lime juice, salt, pepper, and shredded cabbage
Now the relish (tired yet?). Finely chop the pickled jalapeños, dice the pineapple, and dice the shallot. Mix with honey, apple cider vinegar, salt, and pepper. Let rest for at least 10 minutes
Toast the halved brioche bun until golden and slightly crisp on the edges
Spread avocado crema with cabbage on the bottom bun. Add the chicken with melted cheddar, and top with relish. Spread chipotle mayo on the top bun, close the sandwich, and press gently
Nutritional Value
Calories: ~820 kcal
Protein: ~37 g
Fat: ~48 g
Saturated Fat: ~16 g
Carbohydrates: ~58 g
Sugar: ~14 g
Fiber: ~6 g
Sodium: ~1650 mg
For extra Pro Tips — like how to actually debone a thigh without swearing, or how to nail that perfect Cheddar skirt — head over to the full Substack article here.