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Recipe: Il Palio's Calabrian Hot Chicken Sandwich

Posted October 19, 2021 9:00 a.m. EDT

Il Palio's Calabrian Hot Chicken Sandwich (Courtesy Il Palio)

Il Palio is celebrating the N.C. State Fair's return by featuring a special fair-inspired item on its menu! The Calabrian Hot Chicken Sandwich is a fun addition to the menu until Oct. 24.

Head to Il Palio to order it or try to make it using the recipe below!

Recipe: Calabrian Hot Chicken Sandwich

Chili Oil
(Make it by combining all these ingredients together)

  • 1 cup Calabrian chili oil
  • 2 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder

Pickled corn di toro peppers

Ingredients

  • 2 lbs, Italian corn di toro peppers
  • 2 cups apple cider vinegar
  • 2 cups white vinegar
  • 2 cups water
  • 5 garlic cloves, smashed
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon salt
  • 1 & 1/2 cups sugar

To make this:

  • Poke a few holes in each if the peppers
  • Combine everything but the peppers and bring to a boil
  • Pour vinegar mixture over the peppers and allow to sit at room temperature until cool
  • Put peppers in refrigerator for 2 days
  • Slice and serve

Fried Chicken

Ingredients:

Breadcrumb mixture (Combine the breadcrumbs, parsley, and grana padano cheese)

  • 1 quart breadcrumbs
  • 1 cup grated grana padano cheese
  • ½ cup chopped parsley

1 pt. flour

Salt and pepper to taste

AP Flour as needed to dredge

5 eggs, whisked together

4 - 6 oz. chicken breasts, butterflied and pounded

Cooking oil as needed for shallow pan fry

To make this:

1.      Season the chicken with salt and pepper

2.      Dredge the chicken in the flour

3.      Dip the chicken the eggs and coat the chicken with the eggs

4.      Dredge the chicken in the bread crumb

5.      Put the oil in the pan, deep enough to come ½ way up the chicken

6.      Heat the oil until it just begins to smoke, add the chicken and reduce the heat to medium

7.      When crispy and golden brown flip the chicken, and repeat the process until the chicken reaches an internal temperature of 165˚

8.      Remove the chicken from the pan, thoroughly stir the oil mixture and brush generously it with chili oil mixture

9.      Place the chicken toasted bun add the pickled peppers and serve

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