Hash Brown Chicken Sandwich by Shef Phoenix

Ingredients

• 2 chicken breasts, pounded to 1/2 inch thickness
• 3 large russet potatoes, grated and squeezed dry
• 1/2 cup parmesan cheese, finely grated
• 1 cup salt and vinegar potato chips, crushed into fine crumbs
• 2 burger buns (or brioche rolls)
• 1 egg, beaten
• 1 tbsp sesame seeds
• 4 tbsp mayonnaise
• 4 pickle slices
• 1 l vegetable oil (for frying)

Instructions

1. Preheat oven to 375°F (190°C) for the buns.
2. Mix the crushed salt and vinegar chips into your standard bread roll dough or coat your bun tops with a light layer of egg wash and crushed chips to mimic the flavor profile.
3. Brush the buns with beaten egg, sprinkle with sesame seeds, and bake for 12-15 minutes until golden brown.
4. Combine the grated, moisture-squeezed potatoes with parmesan cheese in a bowl.
5. Dredge the chicken breasts in the potato-parmesan mixture, pressing firmly so it adheres to the meat.
6. Heat vegetable oil in a deep pan to 350°F (175°C).
7. Fry the potato-crusted chicken for 4-5 minutes per side until the potato coating is crispy and golden and the chicken is cooked through.
8. Assemble the sandwiches by spreading mayonnaise on the buns, adding the fried chicken, and topping with pickle slices.