Fried Chicken Sandwich

For the Chicken Marinade:

• 4 boneless, skinless chicken thighs 
• ¾ cup plain whole-milk yogurt (180 g) 
• ¼ cup whole milk (60 ml) 
• Zest and juice of 1 lemon 
• 3 garlic cloves, grated 
• 2 sprigs rosemary, finely chopped 
• 1 tablespoon Calabrian chili paste 
• 1 teaspoon kosher salt 
• ½ teaspoon black pepper For the Dredge 
• 1 ½ cups all-purpose flour (180 g) 
• ½ cup semolina flour (80 g) 
• 2 tablespoons grated Parmigiano Reggiano (optional) (10 g) 
• 1 teaspoon garlic powder 
• 1 teaspoon kosher salt 
• ½ teaspoon black pepper 

For the Calabrian Chili Aioli

• 1 large egg yolk (or whole egg) 
• 1 garlic clove, grated 
• 2 teaspoons Calabrian chili paste 
• Juice of ½ lemon 
• 1 teaspoon kosher salt 
• 1 cup neutral oil (grapeseed, canola, or sunflower) (240 ml) 

For Assembly

• 4 brioche buns 
• 2 cups arugula (60 g) 
• ½ cup sliced giardiniera (80 g) 
• Neutral oil for frying (enough for shallow or deep frying)

1. Marinate the Chicken:

Mix yogurt, milk, lemon zest and juice, garlic, rosemary, chili paste, salt, and pepper. Add the chicken and let it marinate while you prepare the other components.

2. Make the Aioli:

Blend the egg (or yolk), garlic, chili paste, lemon juice, salt, and oil using an immersion blender until thick and creamy.

3. Prepare the Dredge:

Combine all-purpose flour, semolina, grated cheese (if using), garlic powder, salt, and pepper in a shallow dish.

4. Fry the Chicken:

Heat oil to 350°F (175°C). Dredge the chicken in the flour mixture, pressing to coat well. Fry until golden and crispy, then transfer to a rack and sprinkle with salt.

5. Toast the Buns:

Toast the cut sides of the brioche buns in the oven until golden.

6. Assemble the Sandwich:

Spread aioli on both sides of the bun. Layer with arugula, fried chicken, and sliced giardiniera. Close the sandwich and serve hot.