This is This Turkey Cacciatore Sandwich au Jus

Turkey cacciatore, that’s supposed to be hunter’s style, right? Slow-cooked. Tomatoes. Peppers. Garlic. Something that takes its time. You got the brie melting into it… soft, almost too soft. Prosciutto layered in there, salty, thin as paper. Arugula’s sharp. Bitter. Keeps you awake. Back home, we’d eat simple. Beer, shots, whatever was hot. This… this is different. It’s careful. It’s layered. Sweet from the peppers, rich from the cheese, salt from the cured meat. It’s the kind of thing you eat after you’ve been somewhere else. After you’ve seen things. You don’t rush it. You dip it in it’s juices. Let the flavors come one at a time. Yeah. It’s good. Strong. Doesn’t brag. Just does what it’s supposed to do. Solid.

Ingredients

for 2 sandwiches

4 boneless skinless chicken thighs
1 cup buttermilk
1 bay leaf
1 tbs Sriracha (plus 1 tsp more)
1/2 tsp kosher salt (plus 1/2 tsp more)
1/2 tsp back pepper
1 tbs Andrew’s French Fry Emporium Seasoning (plus 1 tsp more)
2/3 cup flour
1/3 cup corn starch
2 eggs
1 tsp Worcestershire sauce
1 cup vegetable oil
1 tomato
1 avocado
8 lettuce leaves
1 cup mayonnaise
4 Kaiser rolls

Directions

In a bowl mix together the buttermilk, bay leaf, Sriracha, salt, pepper, and Andrew’s French Fry Emporium Seasoning and add the chicken thighs. Marinate the chicken refrigerated in the buttermilk for 4 hours to overnight.
Set up a breading station with the flour and corn starch mixed together in one bowl and eggs, Worcestershire sauce, and remaining tsp of Sriracha mixed together in an other.
Remove the chicken from the marinade and reserve marinade. Take 1 tbs of the marinade and drizzle it into the flour and corn starch mixture in little droplets. Take a 1/4 cup of the marinade and mix into the egg mixture
Season the chicken thighs with additional salt and Andrew’s French Fry Emporium Seasoning, dredge in flour mixture, then in egg mixture, and back in the flour again.
Heat a large skillet over medium high heat to 350 degrees F. Cook the breaded chicken thighs 3-5 minutes per side or until golden brown and with an internal temperature of 165 degrees F. Allow chicken thighs to drain on a wire rack and season immediately with a pinch of salt.
Heat a skillet or griddle over medium heat. Slice Kaiser rolls in half and coat each half with a thin layer mayonnaise. Griddle the rolls for 2-3 minute or until golden brown. Slice and season your tomato into slices and pit and remove the skin from your avocado and slice and season as well.
Put 1 tbs mayonnaise on each of your griddled rolls, top and bottom. on the bottom of your roll place a chicken thigh, avocado slices, tomato slices, and lettuce leaves. Top your sandwich with roll top.
Serve.