Game Day Sandwich Perfection

By Andrew Zimmern

Would you believe that the world’s best fried chicken sandwich only needs ONE knife to create? It does EVERYTHING!

This is the knife you don’t own that I can’t live without. Let that sink in.

Football season is finally here, and this is the ultimate sandwich to fuel my fantasy team anxiety (am I the only one?) — crispy fried chicken, crispy parmesan, drippy queso, fresh arugula, and ripe tomatoes on a toasted sesame seed bun. I always say the best foods are made of contrasts, and this sandwich has it all. And that knife I mentioned? The Shun Ultimate Utility knife handles every step, from prepping to plating.

What’s your go-to game day sandwich?

Andrew Zimmern Recipe Fried Chicken Sandwich

World’s Best Fried Chicken Sandwich

Servings: 2

Ingredients

For the fried chicken:

2 skin-on boneless chicken thighs
2 cups buttermilk
1/2 cup potato starch
1/2 cup rice flour
1/2 cup tapioca flour
1/4 cup Andrew Zimmern’s Mexican Fiesta seasoning
Salt, to taste
Oil, for frying

For Serving:

Queso
Toasted sesame seed buns
Baby arugula
Olive oil
Fresh lemon juice
1 large tomato, sliced
Shredded Parmesan cheese

Instructions

Place chicken thighs in a bowl and cover with buttermilk. Marinate for 8 hours or overnight in the refrigerator.

In a large bowl, combine potato starch, rice flour, tapioca flour, and Mexican Fiesta seasoning.

Remove chicken from buttermilk, allowing excess to drip off. Dredge each thigh thoroughly in the flour mixture, pressing gently to ensure coating adheres. For the best crispy edges, let it sit in the flour mixture for 10 minutes.

Heat oil in a large heavy-bottomed pot to 375 degrees F.

Carefully fry chicken thighs until golden brown and cooked through (internal temperature should reach 165 degrees F), about 6-8 minutes.

Transfer to a wire rack set over a sheet tray. Season immediately with salt while hot.

For the Queso:

2 tablespoons butter
3 tablespoons all-purpose flour
Pinch of nutmeg
2 tablespoons tomato paste
2 cups whole milk
2 cups grated sharp cheddar cheese

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux, whisking constantly. Add nutmeg and tomato paste, whisking to combine.

Gradually add milk, whisking continuously to prevent lumps. Cook until thickened, about 5 minutes.

Remove from heat and gradually stir in grated cheddar cheese until melted and smooth. Keep warm.

For Assembly:

Make Parmesan crisps: Heat a non-stick skillet over medium heat. Add a small pile of shredded Parmesan to the center of the pan, spreading it into a thin, even circle. Cook until golden and crispy, about 2 minutes per side. Carefully remove with a spatula and set aside. Repeat as needed.

Prepare arugula: Toss baby arugula with a drizzle of olive oil and a squeeze of fresh lemon juice. Season lightly with salt.

Toast buns: Toast sesame seed buns until golden brown.

Build sandwiches: