• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

OUT WEST:  Food & Lifestyle

  • The Fresh Sheet
  • PNW Trail Reports
  • Recipes
  • Contact Page

Memorial Day

Fried Chicken Sandwich with Poblano Cream Sauce

May 21, 2019 by Tamara Giebel Leave a Comment

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.

Print

Fried Chicken Sandwich with Poblano Cream Sauce

Crunchy fried chicken breast with a smoky poblano cream sauce.
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword Chicken Sandwich, Fried Chicken, SW Sandwich
Prep Time 20 minutes
Cook Time 5 minutes
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.

Filed Under: Burgers, Sandwiches & Pizza, Chicken Tagged With: Fried Chicken Sandwich, Hot Chicken Sandwich, Memorial Day

Primary Sidebar

Meet Out West’s Tamara Giebel

OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

READ MORE

Let’s Get SOCIAL

  • Instagram
  • Facebook
  • Pinterest

AS SEEN ON

Be sure to check out my Recipe Feature right along side the best Saveur, Sunset Magazine and the Cooking Channel:

https://wildalaskancompany.com/blog/summer-rockfish-recipes

OUT WEST: FOODS IN SEASON

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

Fruits:

Cranberry / Lemon

Grapefruit / Orange

Vegetables:

Brussel Sprout / Kale / Cabbage

Broccolli / Cauliflower / Potato

Herbs:

Sage / Rosemary/ Curry Leaf

Thyme / Oregano/ Horseradish

Seafood:

King Crab / Herring

Pacific Cod / Dungeness Crab

Out West FOOD & LIFESTYLE

OUT WEST ☆ Food & Lifestyle

TRENDING

Portuguese Caldo Verde
The BEST Mac N Cheese
Grilled Teriyaki Steak
Mango Chili-Lime Cake
Asian Fusion Fish Sandwich
Cornmeal Crusted Pacific Snapper in Tequila Lime Sauce
Roasted Cod with Spinach and Mushrooms
Grilled Rainbow Trout with Lemon & Fresh Herbs
Grilled Seafood Tostada
Out West Cowboy Chili

Copyright © 2021 Out West Food and Lifestyle on the Foodie Pro Theme