CHIPOTLE FRIED CHICKEN SANDWICH
Ingredients
2 cups of @chipotle vinaigrette (see recipe posted earlier this week)
Coleslaw :
1 red onion shaved
1 head purple cabbage shaved
4 carrots julienned
1 jalapeno shaved
1 bunch of cilantro chopped
2 limes juiced
Salt & pepper
2 TBSP EVOO
2 TBSP Chipotle vinaigrette
4 chicken breasts
4 brioche buns
Chicken brine :
2 cups buttermilk
1 TSP cumin
1 TSP chipotle powder
Salt & pepper
Dredge :
6 cups all purpose flour
1 TBSP chili powder
1 TSP cumin
Salt and pepper
Instructions
1. Mix all of the brining ingredients together. Brine the chicken for at least a half hour or overnight in fridge
2. Prepare the coleslaw by mixing all of the ingredients. Mix often and let marinate for at least 15 minutes
3. Heat the oil to 350 F
4. Remove the chicken from brine, coat in dredge, then back into brine, then back into dredge
5. Deep fry the chicken until golden brown
6. Coat the chicken with the Chipotle vinaigrette
7. Serve on a toasted brioche bun topped with the slaw
Serve immediately and ENJOY!
