Rick American – Fil – A Recipe

In a small bowl combine mayonnaise, minced chipotle, lime juice, honey, smoked paprika and salt. Whisk until smooth. Taste and adjust heat or salt. Refrigerate while preparing the rest (keeps 1 week).

Heat a medium skillet over medium heat. Add butter and olive oil. When butter foams, add minced garlic and sliced sage; cook 20–30 seconds until fragrant (do not brown).

Add baby spinach in batches, tossing until wilted, about 1–2 minutes. Season with kosher salt and black pepper. Remove from heat and keep warm.

Butterfly the chicken breast (or slice horizontally) to make a 1/2-inch thick piece roughly the size of the English muffin; season lightly with 1/4 tsp salt and 1/4 tsp pepper.

Place the chicken in a shallow bowl with the buttermilk and let sit for 10 minutes (or up to 1 hour in refrigerator). This tenderizes and flavors the meat.

While chicken marinates, mix flour, cornstarch, remaining 1/2 tsp salt, 1/2 tsp black pepper, and garlic powder in a shallow plate.

Heat 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat until shimmering. Dredge the chicken into the flour mixture, pressing to coat evenly, and shake off excess.

Pan-fry the chicken 3–4 minutes per side, adjusting time for thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate and let rest 2 minutes.

In the same skillet used for chicken (wipe out any burnt bits), crumble or press the breakfast sausage and cook over medium heat until browned and cooked through, about 5–7 minutes. Break into bite-sized pieces. Drain excess fat on paper towels.

Split and toast the English muffin until golden. Lightly butter if desired.

In a small nonstick skillet, melt 1/2 tsp butter over medium-low. Crack the egg and cook sunny-side up until whites are set but yolk still runny (about 2–3 minutes). Season with a pinch of salt and pepper. Alternatively cook to desired doneness.

Spread 1–1.5 tablespoons of chipotle aioli on both toasted halves of the English muffin.

Place the hot fried chicken on the bottom half of the muffin. Top chicken with the warm sage greens evenly across the chicken.

Scatter the crumbled cooked sausage over the greens, then place the cheese slice on top so it melts slightly from the residual heat.

Carefully set the fried egg on top of the cheese (yolk side up). Finish with the top half of the muffin.

Serve immediately while hot so cheese is melty and yolk can act as sauce. Optional: serve with extra chipotle aioli on the side.