WEEKDAYS 1e|12c|p

Fried Chicken Stromboli with Pepper Gravy

Mario Batali, Carla Hall
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Servings: 4 - 6
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easy
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45 to 60 min

Italian and Southern: Best of both worlds!


  • Ingredients
  • step-by-step directions
Ingredients
Fried Chicken:
  • 1 1/2 cups buttermilk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 1/2 cups flour
  • 2-3 tablespoons cornstarch
  • 2 boneless, skinless chicken thighs
  • canola oil (for frying)
  • Kosher salt and freshly ground black pepper (to taste)
Cherry Tomato Marinara:
  • 2 tablespoons olive oil
  • 1 small onion (peeled, minced)
  • 3 cloves garlic (peeled, minced)
  • 3 pints cherry tomatoes (halved)
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper (to taste)
Stromboli:
  • 6 tablespoons olive oil (divided)
  • 1 recipe basic pizza dough (http://abc.go.com/shows/the-chew/recipes/pizza-dough-mario-batali)
  • 1/2 cup parmigiano reggiano (grated)
  • 1 recipe cherry tomato marinara (recipe above, 2 cups)
  • 1/2 pound fresh mozzarella (cut into small cubes)
  • honey (optional, to serve)
  • hot sauce (optional, to serve)
Pepper Gravy:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups whole milk (warmed)
  • 1 teaspoon freshly ground black pepper
  • Kosher salt (to taste)
Directions
  • Heat 2 to 3-inches of oil in a large Dutch oven to 360ºF. Line a baking sheet with paper towels.
  • Pat the chicken dry. Prepare a dredging station. Place buttermilk in the first baking dish and season with cayenne, paprika, salt and pepper. Add the flour and cornstarch to the second baking dish. Season with salt and pepper.
  • Dip the chicken into the buttermilk, allowing any excess to drip off then dredge in the flour mixture, shaking off any excess. Place in the oil and allow to fry until golden and cooked through, about 5-7 minutes. Remove to the paper towel-lined baking sheet and allow to cool. Repeat with remaining chicken thighs. Thinly slice the chicken thighs.
  • For the Cherry Tomato Marinara: Heat a large saute pan with olive oil over medium heat. Add the onion, garlic and allow to cook until translucent, about 4 minutes. Add the cherry tomatoes and allow to cook until softened and broken down, about 7-9 minutes, mashing with the back of a wooden spoon. Add the chili flakes and season with salt and pepper. Remove and allow to cool completely.
  • For the Stromboli: Preheat the oven to 450ºF. Brush a baking sheet with 3 tablespoons of olive oil.
  • On a lightly floured surface, roll the pizza dough to to an 8x14-inch rectangle. Using a ladle, spread the 1/2 cup of tomato sauce in an even layer, leaving a 1-inch border. Top with chicken, parmesan cheese and mozzarella. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Starting at the end closest to you roll the stromboli into a log, tuck under the sides of the dough to enclose.
  • Transfer the stromboli to the prepared baking sheet and brush the top with 1 tablespoon of olive oil. Bake for 15 minutes until golden brown. Remove and set aside to cool for 10 minutes before slicing and serving. Serve with the pepper gravy, honey and hot sauce.
  • For the Pepper Gravy: Heat a large saute pan with butter over medium heat. Once the butter melts, add the flour and whisk to combine until a paste forms. Add the milk, while whisking constantly, until there are no lumps and allow to thicken. Add the black pepper and season with salt.
  • Tip: For a store-bought solution shortcut, buy the marinara sauce and pizza dough from your local grocery store or pizzeria!

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