Mexican Fried Chicken Sandwich by freddsters

Mexican Fried Chicken Sandwich

freddsters

Prep

40 min

Cook

30 min

Mexican Fried Chicken Sandwiches with my buddy Aaron Alterman

Read more

4 servings

US

original

metric

Picture for Mexican Fried Chicken Sandwich

4 servings

US

original

metric

Ingredients

Mexican Fried Chicken Sandwich

10 Guajillo Chiles

10 Arbol Chiles

1 onion

6 cloves garlic

2 tomatoes

1 tbsp tomato paste

¼ cup white vinegar

1 tsp Mexican oregano

1 tsp cumin

4 boneless skinless chicken thighs

2 cup buttermilk

1 cup flour

2 cup masa harina/maseca

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Oil for frying

Buns

Mayo

Pickled Red Onions

4 tbsp butter

Jalapeño Cole Slaw

1 block cream cheese

½ cup pickled jalapeños (with juices)

½ bunch cilantro

2 limes

½ cup crema (sour cream)

1 tbsp chicken bouillon

2 cup green cabbage (shredded)

Directions

Mexican Fried Chicken Sandwich

Step 1

To make the sauce, toast the Chile guajillo & Arbol Chile in a dry skillet on medium heat for 3-5 minutes. Make sure not to burn them. Add to a large bowl once toasted & soak in boiling water for 15-20 minutes.

10 Guajillo Chiles

10 Arbol Chiles

Step 2

Add the onion and garlic to a skillet with 1 tablespoon oil, cook until onion is softened, almost translucent, about 7-10 minutes. Add the tomato paste, cook it for 1 minute, then add in the two tomatoes and cook for another 5-7 minutes. Deglaze the pan with the white vinegar.

1 onion

6 cloves garlic

2 tomatoes

1 tbsp tomato paste

¼ cup white vinegar

Step 3

To blend the sauce, remove the stems from the rehydrated dried Chiles, add to blender along with all the cooked veggies. Add 1 cup of the Chile water, 1 tsp cumin, 1 tsp oregano & blend until smooth.

1 tsp Mexican oregano

1 tsp cumin

Step 4

To marinate the chicken thighs, add them to a large bowl with the butter milk, 1/4 cup of the Chile guajillo sauce, mix to combine well and marinade at least 30 minutes at room temperature or up to 8 hours in the fridge.

4 boneless skinless chicken thighs

2 cup buttermilk

Step 5

To assemble the chicken, get one bowl with flour and one bowl with the masa, season the masa with garlic powder, onion powder & paprika.

1 cup flour

2 cup masa harina/maseca

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

Step 6

Pass the chicken thighs through the flour, then the buttermilk mixture then the masa mixture. Repeat with all the chicken.

Step 7

To fry the chicken, you can use two methods: Deep Frying at 350 degrees for 5-7 minutes. OR you can get a large frying pan with oil and shallow fry the chicken until golden brown, about 4-5 minutes per side.

Step 8

To assemble the chicken sandwiches, add the Chile Sauce to a saucepan to warm up on medium heat, then reduce the heat to low, add the cold butter in chunks to emulsify the sauce and give it that slight Buffalo sauce feel.

4 tbsp butter

Step 9

Toast up the buns, slather the bottom with bun with mayo, coat each chicken piece in the sauce and place it on the bottom bun, top with the jalapeño cole slaw, pickled red onions, top of off with the other bun & enjoy!

Jalapeño Cole Slaw

Step 1

Add all the ingredients (except the cabbage) to a food processor or blender, pulse/blend to combine.

1 block cream cheese

½ cup pickled jalapeños (with juices)

½ bunch cilantro

2 limes

½ cup crema (sour cream)

1 tbsp chicken bouillon

Step 2

Thinly slice/shred the cabbage, add it to a large bowl & mix with about 1/2 cup of the cream cheese jalapeño mixture(use more if you want a creamier/saucier consistency)

2 cup green cabbage (shredded)

Step 3

Refrigerate for at least 30 minutes.

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