Crispy Pollo Burger Recipe

Prep chicken

If using breasts, butterfly each breast and pound to an even 1/2" thickness. Pat chicken pieces dry with paper towels. Place chicken in a shallow dish.

Buttermilk marinade

Whisk together buttermilk and hot sauce in the dish with the chicken. Cover and refrigerate at least 30 minutes (preferably 1–2 hours) to tenderize and flavor.

Make dredge

In a wide bowl, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper and 1 tsp salt. In a separate bowl, beat eggs until smooth.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. First coat in the seasoned flour mixture, then dip in beaten eggs, then press back into the flour mixture to form a thick crust. Set on a wire rack while heating oil.

Fry

Pour enough vegetable oil into a medium skillet to come 1/2" up the side and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles immediately. Fry chicken 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

Whisk together mayonnaise, minced chipotle in adobo, lime juice, honey and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity as needed. Refrigerate until assembly.

Toast buns

Halve brioche buns. Heat a skillet over medium heat and melt butter. Toast cut sides of buns until golden, about 1–2 minutes. Remove and keep warm.

Season arugula

Toss arugula with 1 tbs olive oil (or use a sprinkle of salt and lemon if preferred), 1/4 tsp salt and 1/4 tsp black pepper to lightly season.

Assemble burgers: Spread about 1 tablespoon of chipotle mayo on each bottom bun. Place a small handful (about 1/2 cup) of seasoned arugula on the mayo, then top with a crispy chicken piece. Add 2 sliced cornichons per sandwich (or more to taste). Spread a little more chipotle mayo on the top bun and close the burger. Serve immediately with salad or fries.

For a quick salad: toss mixed greens with 1 tbsp olive oil, 1 tsp lemon juice and 1/4 tsp salt. For fries: cook frozen fries according to package instructions until crisp and golden.