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Fried Chicken Sandwich with Poblano Cream Sauce

Crunchy fried chicken breast with a smoky poblano cream sauce.
Prep Time20 mins
Cook Time5 mins
Course: Main Course
Cuisine: Burgers, Sandwiches, Pizza
Keyword: Chicken Sandwich, Fried Chicken, SW Sandwich
Servings: 6


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


  • vegetable oil for frying
  • 6 brioche buns toasted
  • 6 pieces iceberg lettuce torn
  • 1/4 cup cilantro chopped


  • 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.


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.