Upgrade your sandwich game with this Vodka Sauce Chicken sandwich. Tender chicken thighs are coated in crispy panko, seared, and topped with tangy vodka sauce and melted mozzarella. This perfectly balanced and delicious dish is sure to please, making it an excellent choice for a quick and satisfying lunch or dinner.
Author:
Matt Lott
Ingredients
1 ½ pounds boneless, skinless chicken thighs, pounded thin with a meat tenderizer or rolling pin
Preheat your Blackstone griddle to medium heat. While the griddle is heating up, prepare three small bowls. In one bowl, add flour; in another bowl, crack eggs; and in the last bowl, add panko. Season the flour with salt and pepper, and mix it.
Take each chicken thigh and dredge it in the flour, then dip it into the egg, and lastly, coat it in the panko until it's well-coated.
Drizzle vegetable oil onto the griddle and lay out the coated chicken thighs. Cook the chicken thighs for 6-7 minutes per side or until they're golden brown, crispy, and the internal temperature reaches 165F.
Turn the griddle down to low heat and lightly toast the French bread. Pour half of the vodka sauce onto the bottom slice of the toasted French bread, then layer the fried chicken thighs onto the bread. Top with the remaining vodka sauce and sprinkle mozzarella cheese over the sandwich.
Cover the sandwich with the hood of the griddle or an extra-large basting dome for 2 minutes or until the cheese is completely melted. Top the melted cheese with chopped parsley and the other half of the French bread. Remove the sandwich from the griddle, cut it, and serve immediately.
