Yucatan Chicken Sandwich Recipe
Golden & crispy fried chicken breast on a toasted brioche bun with pickles, a mild sambal remoulade, & drizzled with our famous Yucatan Sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Sambal Remoulade
Yucatan Sauce
Assembly
Method
Chicken Preparation
- 1
Prepare Chicken
Pat the chicken breasts dry with paper towels. Season with salt, black pepper, paprika, and garlic powder on both sides.
- 2
Breading Setup
Set up a breading station with three bowls: one with flour, one with cornstarch, and one with beaten eggs mixed with buttermilk.
- 3
Bread the Chicken
Dredge each seasoned chicken breast in the flour first, then dip in the buttermilk-egg mixture, and finally coat with cornstarch.
- 4
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken breasts for 5-7 minutes on each side, or until golden and cooked through. Drain on paper towels.
Sambal Remoulade Preparation
- 5
Mix Ingredients
In a bowl, combine mayonnaise, sambal oelek, lemon juice, minced garlic, and salt. Stir until smooth and well mixed.
Yucatan Sauce Preparation
- 6
Combine Sauce Ingredients
In a small bowl, mix sour cream, hot sauce, lime juice, and chopped cilantro until well blended.
Assembly
- 7
Toast Buns
Lightly toast the brioche buns until golden brown.
- 8
Assemble the Sandwich
Spread sambal remoulade on the bottom half of the bun. Place the fried chicken breast on top, drizzle with Yucatan sauce, and add pickles. Top with the other half of the bun.
