Crispy Chicken Sandwich

Method

1. Bring a pot of salted water to a boil. Trim the chicory, discarding the tough stems, and blanch for about 2 minutes.
2. Transfer the chicory to an ice bath to stop cooking and preserve the green color.
3. Drain the chicory, squeeze out excess water, and chop roughly.
4. In a pan, heat a drizzle of seed oil and add a clove of garlic (crushed) and a pinch of chili flakes. Sauté briefly.
5. Add the chopped chicory, season with salt, and toss. Add a few Taggiasca olives and optionally a peeled tomato for sweetness. Sauté until the chicory is lightly roasted. Set aside.
6. For the batter: mix flour and water in a bowl until you get a thick, smooth paste (consistency where a finger leaves a trail that slowly closes).
7. For the breading: crush corn flakes lightly and mix with breadcrumbs and a little flour. Set aside.
8. Take the boneless chicken thigh and season with pepper. Dip it first into the batter, then into the breadcrumb mixture. Then dip again into the batter, and finally into the crushed corn flakes, pressing well to adhere.
9. Heat seed oil to 170°C (340°F). Fry the chicken thigh for about 6–7 minutes until golden and cooked through. Drain and let rest for a couple of minutes on a wire rack.
10. Slice a rustic bread roll in half. Toast the cut sides in a pan or on a griddle with a drop of oil until golden and crispy.
11. To assemble: spread lime mayonnaise on both halves of the bread. Place the fried chicken on the bottom half, top with the sautéed chicory. Close the sandwich.
12. Cut the sandwich in half (if desired) and serve immediately.