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.