Rigatoni alla Vodka has got to be one of my favourite pasta dishes – the velvety tomato & vodka cream sauce is rich and flavourful, a quintessential component that makes the dish so good. So i thought how good it would be to put in a classic chicken sandwich! This is my Vodka Chicken Sandwich recipe with tomato vodka sauce, breaded chicken and garlic aioli.

Understanding Your Components

1. Breaded Chicken: I used chicken breast for this recipe but feel free (and i highly encourage) to use chicken thighs! Thighs will give you a juicier result as there is higher fat content when compared to chicken breasts – but make sure to flatten your chicken out evenly so it cooks well and you can do this either with your knife or a meat tenderiser.
2. Breading station: set up your breading station by having 3 plates ready – 1 with plain flour, 1 with beaten eggs and 1 with breadcrumbs. When you drench and bread your chicken fillets, it can get super messy. A tip is to keep 1 hand dry and 1 hand for the wet. Dust your chicken in flour first then drench in the beaten eggs – the flour helps the eggs to cling onto your chicken. And lastly, coat your chicken into the breadcrumbs. Make sure it’s coated well so we get a nice breaded crust when we fry.
3. Vodka Sauce: the classic tomato vodka sauce that consists of tomato paste, vodka, cream, shallot, garlic and chilli flakes. If you cannot drink alcohol, please feel free to leave it out completely, it’ll just taste as good! You could also use store-bought vodka sauce to cut down on time if you wish.
4. Lettuce: romaine lettuce is the way to go! It’s light but also has amazing texture and body. If you want something more nutrient-packed, try kale – but make sure to massage the kale in olive oil first to break down the fibre and make it softer before you dress the salad.
5. Bread: i used a mini sourdough loaf but feel free to use any crusty loaf you have on hand! I think any Italian or white crusty loaf would be amazing for this.
6. Deep-fry/Airfry: Use a neutral oil to fry your chicken fillets (i.e. vegetable or canola oil would be good options). Make sure your oil is at a good frying temperature – i.e. 180C/350F to get a nice golden colour and the coating is crispy not soggy. If the oil is not hot enough, the breading will be soggy. If it’s too hot, the breading will burn and the chicken will not be cooked. If you like a healthier alternative, you could also airfry your chicken fillets! Just make sure to spray the outside evenly with some oil and air-fry at 180C/350F until golden brown.

Tips!

Storage and Reheating Guide

• Garlic aioli dressing can be stored in the fridge for up to 3 days
• Uncooked breaded chicken can be stored in the fridge for up to 24 hours. Cooked breaded chicken up to 3 days. Reheat in the oven or air-fryer until warmed through and crispy.
• Vodka sauce can be stored in the fridge for up to 2 days.
• Store each component separately. Assemble fresh and serve immediately

Make ahead tips:

• Bread your chicken in advance and leave in the fridge (if you’re cooking it in a few hours) or in the freeze (max 3 days)
• Make vodka sauce a few hours ahead
• Make garlic aioli the day before and leave in the fridge.
• Wash and chop lettuce and leave to drain
• Fry chicken and assemble sandwich when you’re ready to eat

Ingredients

(makes 2 sandwiches)

2 bread loaves of choice (i used small pane di casa)
Lettuce, chopped
Extra parmesan cheese, grated
Mozzarella cheese

Breaded Chicken:
1 chicken breast, halved length-wise and flattened
1/2 cup plain flour
1-2 eggs, beaten
1 cup breadcrumbs
2 tbsp parsley, minced
1/2 tbsp garlic powder
1/2 tbsp onion powder
Vegetable oil for frying

Vodka Sauce:
1/2 shallot, diced finely
2 garlic clove, minced
chilli flakes, to taste
3 tbsp tomato paste
1 shot vodka
1/2 cup heavy cream
1/4 Parmesan cheese, grated

Garlic Aioli:
1 egg yolk
1 garlic clove, minced
1/4 lemon, juiced
1/2 tsp Dijon mustard
60ml vegetable oil

Method

1. Garlic Aioli: In a bowl, add in the egg yolk, garlic and mustard. Whisk to combine and slowly drizzle in the oil while whisking continuously, it should turn into a paste/sauce. Add in the lemon juice and season to taste.
2. Vodka Sauce: In a pan over medium heat with a drizzle of olive oil, add in the shallot, garlic and chilli flakes. Saute until the shallot is translucent. Add in the tomato paste and cook for 1 minute. Add in the vodka and let the alcohol cook off. Pour in the cream and grated parmesan and mix well until combined. Set aside.
3. Breaded chicken: Slice your chicken breast into 2 pieces length-wise. While working with 1 piece at a time, cover the chicken with a piece of plastic wrap and using a meat tenderiser, flatten out the chicken into a thin even piece. Repeat with the other piece. Season the chicken with salt and pepp.
4. Add your breadcrumbs onto a plate and mix in the parsley, onion powder and garlic powder. Prepare your breading station. Working with 1 piece of chicken at a time, place the chicken into your flour and cover it well. Transfer the chicken to your beaten eggs and cover it well. Transfer the chicken to your seasoned breadcrumbs and press it in well. Repeat with the 2nd piece.
5. Bring a pot of oil to frying temperature (180C/ 350F). Carefully drop in 1 piece of breaded chicken at a time and fry for 4-6 minutes, depending on the thickness of the chicken and flipping halfway, or until golden brown. Place on a wire rack to drain.
6. Assemble: On 1 piece of toasted bread, spread on a layer of vodka sauce, then top with a piece of chicken. Top with more vodka sauce and some mozzarella cheese. Blow torch the cheese or you could also place it under the broiler for a few minutes until the cheese is melted. Dress your lettuce in the aioli and place it on top of the melted cheese. Top with more grated parmesan and close the sandwich. Enjoy!