1lbboneless skinless chicken breastcut in half, then sliced horizontally to make three pieces (see notes below)
Wet soak
1cupbuttermilk
1/4tspsalt
1/4tspgarlic powder
1/4tspsmoked paprika
1pinchblack pepper
Dry dredge
2cupflour
1tsponion powder
1tspgarlic powder
1/4tspcayenne
1/2tspsalt
Poblano Cream Sauce
2poblano peppersroasted, seeds/skin/stem removed
2/3cupmayonnaise
1/4tspgarlic powder
1slicelimesqueezed
1pinchsalt
Pickled Red Onions
1smallred onionvery thinly sliced
1cupapple cider vinegar
2tbspsugar
1tspsalt
1/4tsppepper
Other
vegetable oil for frying
6brioche bunstoasted
6piecesiceberg lettucetorn
1/4cupcilantrochopped
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.