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This Tim Allen Chicken Sandwich stands out for its smoky paprika flair and crispy, portable delight.
The first day of high school was as nerve-wracking as it was exhilarating. I remember my dad, a budding weekend chef, deciding to pack me a lunch that would stand out during the lunchtime chaos. He said, 'Let's make something special, a real conversation starter.' Ground chicken had just started to make regular appearances in our meals—versatile and quick, it was the perfect star for this creation.
Armed with a modest toolkit of spices, paprika became the unexpected hero. Smoky and bold, it added depth while keeping it simple enough for a groggy pre-teen to appreciate. Dad insisted on using only the freshest sesame seed buns, lightly toasted in butter until golden. His trick was to let the fried chicken patty rest on a wire rack, a chef-y move to keep it crisp and let go of excess oil.
The final touch was a tangy slather of mayo mixed with a splash of rice vinegar and, of course, more paprika. That lunchtime, this sandwich not only filled my belly but also sparked the first of many food-related friendships. My dad’s creation made my first day memorable and deliciously unique.
Ingredients
- 1 (7.05-ounce) package ground chicken
- salt to taste
- black pepper to taste
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 egg beaten
- 1/2 cup breadcrumbs
For the mayonnaise:
- 1 tablespoon mayonnaise
- 1 teaspoon rice vinegar
- 1 teaspoon smoked paprika
For serving:
- butter to taste and melted
- 1 sesame seed bun
- 2 sprigs iceberg lettuce
Directions
- Form the ground chicken into a patty as per the size of the bun.
- Season the patty with the salt and the pepper.
- In a shallow bowl, combine the flour, the salt, and 1 teaspoon of the paprika. In another shallow bowl, add the beaten egg. In the third shallow bowl, add the breadcrumbs.
- Coat the chicken patty with the flour mixture, then the egg, and finally the breadcrumbs.
- In a skillet over medium heat, fry the coated chicken patty until an instant thermometer inserted in the center reads 165 degrees F and is golden brown, about 5-7 minutes per side.
- While the chicken is cooking, in a small bowl combine the mayonnaise, the rice vinegar, and the remaining paprika. Set aside.
- Transfer the chicken from the stove top and onto a wire rack to cool and release excess oil.
- Spread the melted butter on the bun and fry in the same pan until golden, about 2 minutes.
- Layer the bottom toasted bun with the mayonnaise mixture, top with the cooked chicken filet, then the lettuce, and finally the top bun.
- Serve.
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