Crispy Chicken Sandwich Recipe
ricotta cheese, herbs, side of chimichurri, ají salsa chorizo spices, pickled chiles, avocado-serrano aïoli
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Ingredients
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Chicken and Marinade
Breading
Ricotta Cheese Mixture
Avocado-Serrano Aïoli
Chimichurri Sauce
Pickled Chiles
Sandwich Assembly
Method
Chicken and Marinade
- 1
Marinate the Chicken
In a bowl, combine buttermilk, chorizo spices, salt, and black pepper. Add the chicken breasts, making sure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
Breading
- 2
Prepare the Breading Station
Set up your breading station with three shallow dishes: one for the flour, one for the beaten eggs, and one for the panko breadcrumbs. Season the flour with a pinch of salt and pepper.
- 3
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in flour, shaking off excess, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing to adhere.
Ricotta Cheese Mixture
- 4
Make the Ricotta Mixture
In a bowl, mix ricotta cheese, chopped fresh herbs, and lemon zest until well combined. Set aside.
Avocado-Serrano Aïoli
- 5
Prepare the Aïoli
In a food processor, blend the avocado, serrano pepper, mayonnaise, and lemon juice until smooth. Adjust seasoning with salt and pepper to taste.
Chimichurri Sauce
- 6
Make the Chimichurri
In a food processor, combine parsley, garlic, red wine vinegar, olive oil, and red pepper flakes. Blend until finely chopped and well mixed. Adjust seasoning if necessary.
Pickled Chiles
- 7
Frying Chicken
- 8
Fry the Chicken
In a deep skillet, heat enough oil for frying over medium-high heat. Once hot, carefully add the breaded chicken. Fry until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.
Sandwich Assembly
- 9
Assemble the Sandwich
On the bottom half of each bun, add a layer of lettuce, followed by a fried chicken piece, a generous dollop of the ricotta cheese mixture, a few pickled chiles, and a drizzle of avocado-serrano aïoli. Top with tomato slices and cover with the other half of the bun.