Savory Crispy Chicken with Romesco Sauce on Focaccia

There’s something magical about the combination of crispy, golden-brown chicken, smoky and nutty romesco sauce, and pillowy focaccia. It’s the kind of meal that feels indulgent yet simple, perfect for a casual lunch or an impressive dinner. If you’ve never made homemade romesco sauce before, you’re in for a treat—it’s a game-changer for sandwiches, grilled meats, and even roasted vegetables!

Today, I’m walking you through this mouthwatering Savory Crispy Chicken with Romesco Sauce on Focaccia, with all the details to ensure you get that perfect crunch, bold flavor, and satisfying texture in every bite. Whether you’re making it for yourself or sharing with loved ones, this recipe will become a staple in your kitchen!

Description

This Savory Crispy Chicken with Romesco Sauce on Focaccia is a sandwich lover’s dream. Juicy, well-seasoned chicken with a crunchy crust is nestled inside soft, herb-infused focaccia, slathered with a rich and smoky romesco sauce. The balance of textures and flavors—from the crispiness of the chicken to the deep, nutty taste of the sauce—makes this dish absolutely irresistible.

Ingredients

For the Crispy Chicken:

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup all-purpose flour
• ½ cup panko breadcrumbs
• ½ teaspoon baking powder
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 egg
• 1 tablespoon milk
• Vegetable oil, for frying

For the Romesco Sauce:

• 1 large roasted red bell pepper (jarred or homemade)
• ¼ cup toasted almonds
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional, for heat)

For Assembly:

• 4 slices focaccia bread
• 1 cup arugula or baby spinach
• ½ cup thinly sliced red onions
• ½ cup sliced tomatoes

Instructions

Step 1: Marinate the Chicken

1. In a bowl, mix buttermilk, salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. Add the chicken breasts, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to 8 hours for extra tenderness).

Step 2: Prepare the Breading

1. In one shallow bowl, mix flour, panko, baking powder, cayenne (if using), and a pinch of salt and pepper.
2. In another bowl, whisk together the egg and milk.

Step 3: Coat and Fry the Chicken

1. Remove chicken from the buttermilk marinade and let excess drip off.
2. Dip each piece into the egg mixture, then coat with the flour mixture, pressing lightly to adhere.
3. Heat about ½ inch of vegetable oil in a skillet over medium heat until it reaches 350°F (175°C).
4. Fry the chicken for 3-4 minutes per side, until golden brown and crispy. Transfer to a wire rack to drain.

Step 4: Make the Romesco Sauce

1. In a food processor, combine roasted red pepper, toasted almonds, olive oil, garlic, red wine vinegar, smoked paprika, salt, black pepper, and red pepper flakes.
2. Blend until smooth. Taste and adjust seasoning as needed.

Step 5: Assemble the Sandwich

1. Toast the focaccia slices lightly for extra texture.
2. Spread a generous layer of romesco sauce on both sides.
3. Add a crispy chicken piece, followed by arugula, sliced red onions, and tomatoes.
4. Close the sandwich and serve immediately.

Notes

• Marination matters: The longer the chicken marinates, the juicier and more flavorful it becomes. Overnight is ideal!
• Oil temperature: Use a thermometer to maintain 350°F (175°C) for perfectly crispy chicken without being greasy.
• Focaccia quality: Opt for a good-quality focaccia with a slightly crisp crust and airy interior for the best texture.

Details

• Prep Time: 45 minutes (includes marination)
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 2-4 servings
• Category: Sandwich, Main Course
• Method: Frying
• Cuisine: Mediterranean, Spanish-Inspired
• Diet: Non-Vegetarian
• Keywords: crispy chicken sandwich, romesco sauce, focaccia sandwich, easy chicken recipe

Helpful Tips

1. Marinate for Maximum Flavor – Letting the chicken soak in the buttermilk mixture for at least 30 minutes (or overnight) tenderizes the meat and infuses it with flavor. If you’re short on time, even 15 minutes will help.
2. Use a Thermometer for Oil Temperature – Keeping the oil at 350°F (175°C) ensures that the chicken fries to a perfect golden crisp without becoming greasy or undercooked. If the oil is too cold, the coating absorbs too much oil; if it’s too hot, the exterior burns before the inside is fully cooked.
3. Double Dredging for Extra Crispiness – Want an even crunchier chicken? After the first coat of flour, dip it back into the egg mixture and then into the flour again. This creates a thicker, crunchier crust.
4. Drain on a Wire Rack, Not Paper Towels – Placing the fried chicken on a cooling rack instead of paper towels prevents it from steaming and softening.
5. Toast the Focaccia for More Texture – Lightly toasting the focaccia before assembling adds a pleasant crispness and keeps it from becoming soggy under the romesco sauce.
6. Adjust the Romesco Sauce to Your Taste – If you love more tang, add an extra splash of red wine vinegar. Prefer a smoother texture? Blend it longer or add a touch more olive oil.
7. For a Spicy Kick – Add extra cayenne to the chicken breading or a pinch of red pepper flakes to the romesco sauce.
8. Make It Healthier – Try air-frying or baking the chicken instead of deep-frying. You’ll still get great crispiness without as much oil.
9. Let the Chicken Rest Before Slicing – After frying, let the chicken sit for a few minutes. This helps retain its juiciness and prevents the coating from slipping off.
10. Build the Sandwich Right Before Eating – This keeps the bread from absorbing too much moisture, preserving the crispiness of the chicken. If meal prepping, store ingredients separately and assemble just before serving.

Conservation and Storage

Proper storage is key to maintaining the crunchiness of the chicken, the freshness of the romesco sauce, and the texture of the focaccia. Here’s how to store each component to keep your sandwich tasting great, even if made ahead of time.

Storing the Crispy Chicken

• Refrigeration: Place cooled fried chicken in an airtight container and store in the fridge for up to 3 days.
• Freezing: For longer storage, wrap each piece in parchment paper, place them in a freezer-safe container or zip-top bag, and freeze for up to 2 months.
• Reheating: To keep it crispy, reheat in an oven at 375°F (190°C) for 10-12 minutes or in an air fryer at 375°F (190°C) for 5-7 minutes. Avoid microwaving, as it makes the breading soggy.

Storing the Romesco Sauce

• Refrigeration: Store in a sealed jar or airtight container for up to 1 week.
• Freezing: Romesco sauce freezes well! Pour it into an ice cube tray, freeze, then transfer cubes to a freezer bag. It will last for up to 3 months.
• Thawing: Defrost in the refrigerator overnight and stir well before using.

Storing the Focaccia

• Room Temperature: Wrap focaccia in plastic wrap or keep it in an airtight bag for up to 2 days.
• Refrigeration: Not recommended, as it can dry out the bread.
• Freezing: Store in a zip-top bag, removing excess air, and freeze for up to 1 month. Reheat in a warm oven before using.

Pre-Assembled Sandwich Storage

• If you need to store an already assembled sandwich, wrap it tightly in parchment paper or foil and refrigerate for up to 1 day. However, note that the chicken will lose some of its crispiness.

Substitutions and Variations

This Savory Crispy Chicken with Romesco Sauce on Focaccia is already packed with bold flavors, but you can customize it in many ways to suit your taste, dietary preferences, or available ingredients.

Substitutions

For the Chicken

• Chicken thighs instead of breasts – If you prefer a juicier and more flavorful cut, boneless, skinless chicken thighs work great. Just adjust the cooking time slightly since they may take a little longer to cook through.
• Gluten-free option – Use gluten-free flour and breadcrumbs for breading and swap the focaccia for a gluten-free bread alternative.
• Dairy-free buttermilk substitute – If you can’t have dairy, mix 1 cup of unsweetened almond or soy milk with 1 tablespoon of lemon juice to create a similar tenderizing marinade.

For the Romesco Sauce

• Nut-free alternative – If you have nut allergies, replace almonds with sunflower seeds or toasted pumpkin seeds. You’ll still get a nutty depth of flavor without the allergens.
• No roasted peppers? – You can use sun-dried tomatoes for a different but equally delicious twist.
• Vinegar swap – Red wine vinegar adds acidity, but you can use sherry vinegar, apple cider vinegar, or even a squeeze of lemon juice.

For the Focaccia

• Different bread options – If you can’t find focaccia, try ciabatta, sourdough, or a sturdy brioche bun. Avoid overly soft sandwich bread, which may not hold up well to the fillings.
• Homemade focaccia – Want to go all out? Try making your own focaccia for the freshest and most flavorful sandwich.

Variations

Spicy Kick Version

• Add extra cayenne pepper or chili flakes to the chicken breading.
• Stir harissa or sriracha into the romesco sauce for a fiery punch.
• Use spicy pickled onions or jalapeños as a topping for extra heat.

Mediterranean-Inspired Twist

• Add crumbled feta cheese or a drizzle of tzatziki for a Greek-inspired variation.
• Swap arugula for fresh basil leaves for an herby, aromatic bite.
• Serve with a side of marinated olives or grilled zucchini.

Healthier Baked or Air-Fried Version

• Oven-baked method – Place breaded chicken on a wire rack over a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
• Air fryer method – Cook at 400°F (200°C) for 12-15 minutes, flipping halfway, until crispy and golden.

Vegetarian Version

• Replace the chicken with crispy breaded eggplant, portobello mushrooms, or fried halloumi cheese.
• Try grilled tofu or tempeh with the same seasoning and breading for a plant-based protein option.

Low-Carb or Keto Adaptation

• Skip the focaccia and serve the crispy chicken over a salad with romesco dressing.
• Use lettuce wraps instead of bread for a lighter version.
• Coat the chicken in crushed pork rinds or almond flour instead of regular breadcrumbs.

Storage Instructions

• Romesco sauce keeps well in the fridge for up to 1 week in a sealed container.
• Fried chicken can be frozen for up to 2 months; reheat in an oven for best results.
• Focaccia is best fresh but can be kept in an airtight bag for 2 days.

Frequently Asked Questions

Can I bake the chicken instead of frying?

Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown and cooked through.

Is romesco sauce spicy?

It has a mild heat, but you can omit red pepper flakes for a milder version.

Can I make this gluten-free?

Use gluten-free breadcrumbs and flour, and swap focaccia for a GF bread alternative.

Conclusion

This Savory Crispy Chicken with Romesco Sauce on Focaccia is a fantastic way to enjoy bold Mediterranean flavors in a comforting yet sophisticated sandwich. The crispy, juicy chicken pairs beautifully with the nutty, smoky romesco, and the soft, herbaceous focaccia ties everything together.

It’s simple enough for a weeknight meal but impressive enough for a weekend treat. Try it out and let me know what you think!

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