1 T kosher salt
1 T black Pepper
2 t white pepper
1 T dried thyme
2 t dried basil
2 t dried oregano
2 t celery salt
2 t garlic salt
2 t ground ginger
1 T smoked paprika
1 t cayenne pepper, or to taste
1 C Unbleached white flour
1 C Panko Bread Crumbs
1 C corn flakes, crushed
1/2 C buttermilk
2 t prepared hot sauce, such as Tabasco or Frank’s, or to taste
2 boneless skinless chicken paillards
3T Vegetable Oil
1 ea. ripe avocado, peeled and pitted
¼ C plain Greek yogurt
1 T honey
¼ C chopped fresh herbs (parsley, basil, tarragon, and scallion or a mixture )
Juice of ½ lemon
Salt and freshly ground black pepper
High quality sandwich buns, pickled red onions, green leaf lettuce
PREPARE CHICKEN: Preheat oven to 350 degrees.
In a small bowl combine spices and set aside.
Combine flour with ½ of spice mixture. Set aside.
Combine panko and crushed cornflakes in a separate bowl with remaining spice mixture and set aside.
Combine buttermilk and egg in a shallow bowl. Set aside.
Pat chicken dry with paper toweling. Dip chicken in egg mixture and then dredge in flour. Shake off excess and return to egg /buttermilk mixture. Finally, coat with seasoned panko/cornflake mixture pressing lightly to help crumbs adhere. Set aside while skillet heats.
Heat oil in oven safe skillet on medium high heat until hot. Place coated chicken pieces into hot oil and cook for 1 ½ to 2 minutes. Flip chicken and place pan in preheated oven. Roast for 7-10 minutes until cooked through.
PREPARE GREEN GODDESS DRESSING: Using an immersion blender or food processor, combine 1 avocado, ¼ C plain Greek yogurt, 1 T honey, with ¼ C chopped fresh herbs – I like basil, parsley, cilantro and scallion. Process until mixture is well combined and smooth but still has visible flecks of herbs. Add the juice of ½ lemon and salt and black pepper to taste. Chef’s note: to avoid a thin, watery dressing try not to over process.
Assemble sandwich and serve.