El Gallo En Ohio Recipe
Breaded Chicken Sandwich, jalapenos, chipotle mayo and glazed with spicy honey mustard and American cheese on a toasted brioche bun
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Ingredients
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For the Breaded Chicken
For the Chipotle Mayo & Spicy Honey Mustard Glaze
Assembly & Toppings
Seasoning & Finish
Method
For the Breaded Chicken
Prepare chicken
If chicken breasts are thick, butterfly or pound each to an even thickness about 3/4 inch. Pat dry with paper towels.
Brine/marinade
In a shallow dish, whisk together buttermilk and 1 tablespoon hot sauce. Submerge chicken in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.
Dry mix & egg wash
In a wide bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 teaspoon kosher salt. In a separate bowl, beat the eggs.
Dredge
Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip in beaten eggs, then press again into the flour mixture for a double-coat. Shake off excess and set on a wire rack for 5 minutes to help coating adhere.
Heat oil & fry
In a heavy skillet or Dutch oven, heat neutral oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily. Fry chicken in batches, careful not to crowd, until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Transfer to a rack set over a sheet pan to drain and rest for 3 minutes.
For the Chipotle Mayo & Spicy Honey Mustard Glaze
Make chipotle mayo
Whisk together mayonnaise, minced chipotle pepper, lime juice, and a pinch of salt. Taste and adjust heat by adding more minced chipotle or a splash of hot sauce. Refrigerate until assembly.
Make spicy honey mustard glaze
In a small saucepan over low heat, combine honey, Dijon mustard, yellow mustard, apple cider vinegar and optional 1/2 tsp hot sauce. Warm gently just until combined and slightly thinned, stirring constantly, about 2–3 minutes. Remove from heat and keep warm. Reserve 1 tablespoon for brushing on the bun if desired.
Assembly & Finish
Glaze chicken & melt cheese
While chicken is still hot, brush both sides lightly with the warm spicy honey mustard glaze. Place one slice of American cheese on each chicken piece; if you want the cheese fully melted, place the topped chicken under a broiler for 30–45 seconds or cover the pan for 30 seconds until cheese softens.
Build the sandwich
Spread about 1 tablespoon chipotle mayo on the bottom bun. Place lettuce leaf (if using) on mayo, then the glazed, cheesed chicken. Top chicken with 1–2 tablespoons pickled jalapeños (or to taste). Spoon a little extra glaze over jalapeños if desired. Finish with the top bun (you can spread reserved 1 tablespoon glaze on the top bun for extra shine and heat).