Crispy fried chicken tops 2019 F&W Best New Chef Caroline Glover's salad made with bitter greens tossed with cilantro dressing and escabeche, or pickled vegetables. The longer the vegetables sit in the pickling liquid, the more flavorful they will be. The salad doesn't use all of the escabeche; use up the leftovers on a cheese plate, or tuck into sandwiches.
2019 F&W Best New Chef Caroline Glover's crispy fried chicken sandwich starts with her Ultimate Buttermilk-Marinated Fried Chicken Breasts, which get drizzled with a creamy homemade anchovy-garlic dressing, fresh radicchio, Castelvetrano olives, and spicy Calabrian chiles. The dressing gets an additional umami boost from Parmesan cheese and a balancing touch of acidity from white wine vinegar. It all adds up to make one incredibly flavor-packed, satisfying sandwich.
2019 F&W Best New Chef Caroline Glover butterflies chicken breast for a quick and even cook in her buttermilk-marinated chicken breast recipe. To ensure a clean cut, pat the meat dry, and then place a clean paper towel under the chicken while you cut through the breast. Glover gives butterflied chicken breast an initial soak in a simple brine and a second soak in buttermilk to deliver juicy, perfectly seasoned chicken that fries up incredibly crispy. This recipe is delicious all by itself. If you like, take it to the next level by using it in her recipe for Fried Chicken Sandwiches with Anchovy-Garlic Dressing or her recipe for Fried Chicken with Root Vegetable Escabeche.
A crusty, high-quality sourdough will stand up to the seeded salsa verde here and keep the bread from disintegrating. Chef Caroline Glover uses cucumbers from Row 7, a co-op of chefs and plant breeders; you can order the seeds at row7seeds.com. Persian cucumbers, which are more widely available, are a great substitute.