Crispy, baked chicken parmesan on focaccia
A comforting sandwich with crispy, juicy, oven-baked chicken thighs topped with tangy and savory marinara and melty mozzarella. All sandwiched between your own buttery, light, and crunchy homemade...
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Cooking tools:
- Stand mixer
- Pan
- Oven
- Plastic wrap
- Baking sheet
- Mixing bowl
- Spoon
- Measuring cup
- Kitchen scale
- Whisk
- Aluminum foil
- Non-stick cooking spray
- Cooling rack
- Chef's knife
- Cutting board
- Pastry brush
- Spatula
- Basil mincer
Ingredients
- 450 grams all-purpose flour (3 3/4 cups)
- 337 grams water (1.5 cups)
- 6 grams instant yeast (2 teaspoons)
- 24 grams olive oil (2 tablespoons)
- 9 grams salt (1 1/2 teaspoons)
- 2 sandwich sized chicken thighs (you can use breast meat too, see notes below)
- 1 ⁄ 4 cup all-purpose flour
- 1 large egg
- 1 tablespoon mayonnaise
- 2 tablespoons hot sauce (optional)
- 3 ⁄ 4 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 ⁄ 2 teaspoon ground black pepper
- non-stick cooking spray (Pam or another brand)
- focaccia (from above)
- 2 crispy chicken pieces
- 1 ⁄ 2 cup marinara (view recipe)
- 2 tablespoons parmesan cheese
- 4 thin slices of fresh mozzarella
- basil, minced
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