Fried chicken sandwiches are super hot right now. Dressed in a smoky poblano cream sauce that delivers all that crunchy goodness with just the right amount of heat. Pickled red onions seal the deal.
We’re headed south of the border for this Fried Chicken Sandwich. Crunchy fried chicken cutlets get smothered in a smoky poblano cream sauce and topped with pickled red onions that bring a zesty brightness to your bite. Poblano peppers are really pretty mild considering that wide range of peppers out there. We roast them bringing out the smoky flavor and remove the seeds leaving the right amount of heat. Paired with creamy mayonnaise and you have the perfect vessel to carry all that crunchiness straight to your mouth.
Fried Chicken Sandwich with Poblano Cream Sauce
Crunchy fried chicken breast with a smoky poblano cream sauce.
Servings 6
Ingredients
Fried Chicken
- 1 lb boneless skinless chicken breast cut in half, then sliced horizontally to make three pieces (see notes below)
Wet soak
- 1 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 pinch black pepper
Dry dredge
- 2 cup flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp cayenne
- 1/2 tsp salt
Poblano Cream Sauce
- 2 poblano peppers roasted, seeds/skin/stem removed
- 2/3 cup mayonnaise
- 1/4 tsp garlic powder
- 1 slice lime squeezed
- 1 pinch salt
Pickled Red Onions
- 1 small red onion very thinly sliced
- 1 cup apple cider vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1/4 tsp pepper
Other
- vegetable oil for frying
- 6 brioche buns toasted
- 6 pieces iceberg lettuce torn
- 1/4 cup cilantro chopped
Instructions
- Combine wet soak ingredients: buttermilk, salt, garlic powder, smoked paprika and black pepper in a large dish. Place chicken breast cutlets in mixture and refrigerate for at least 30 minutes.
- Combine dry dredge ingredients: flour, onion powder, garlic powder, cayenne and salt in a medium bowl.
- Coat each breast cutlet in dry dredge then back in wet and a second time in the dredge. Push the chicken into the flour, making sure to really coat the chicken.
- Heat oil in a large, wide rimmed frying pan to medium heat. Fry chicken, flipping continuously, until golden brown and cooked to an internal temperature of 160 degrees. Transfer chicken to paper towels or a wire rack to cool. Season with salt and pepper immediately.
- Serve on a toasted brioche bun with poblano cream sauce, pickled onions, iceberg lettuce and cilantro.
Poblano Cream Sauce
- Combine all ingredients in a small bowl and blend with an immersion blender.
Pickled Red Onions
- Combine all ingredients in a small bowl and let sit at room temperature for at least 30 minutes and up to 3 days.
Notes
Roasting poblano peppers: Place poblanos on a sheet pan and under broiler. Broil until charred, turning to char all sides. Remove and place In a covered dish for 5 minutes. Remove to a cutting board. Peel off skin and remove seeds and stem.
Making chicken cutlets: Lay chicken breast flat a cutting board. Place one hand on the chicken breast holding it firm and level. Using a very sharp chef knife, slice through the meat horizontally until you reach the other side.