Mango Chile Fried Chicken Sando Recipe
mango / pickles / chicken thigh / kings hawaiian / chili crunch
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Ingredients
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Chicken Marinade
Fried Chicken Coating
Assembly
Method
Marinating the Chicken
- 1
Prepare Chicken Marinade
In a large bowl, combine the mango puree, chili powder, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Frying the Chicken
- 3
Prepare Coating Mixture
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
- 4
Prepare Wet Mixture
In another bowl, mix the buttermilk and egg until well combined.
- 5
Coat Chicken
Remove the marinated chicken from the refrigerator. Dip each piece in the wet mixture, then coat in the dry mixture, pressing to adhere. Place on a wire rack and let rest for 10 minutes.
- 6
Fry Chicken
In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Assembling the Sandwich
- 7
Prepare Sandwich
Slice the Kings Hawaiian rolls in half and lightly toast them if desired.
- 8
Add Ingredients
On the bottom half of each roll, layer fried chicken, pickles, fresh mango slices, and a generous drizzle of chili crunch.
- 9
Complete Sandwich
Top with the other half of the roll and press gently to secure. Serve immediately.
