Coop Deville Recipe
fried chicken breast, pickled fresno chilies, pickles, lime mayo, napa cabbage, brioche
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Chicken
In a large bowl, mix buttermilk, cayenne pepper, salt, and black pepper. Add chicken breasts and marinate for at least 1 hour, preferably overnight.
- 2
- 3
Dredge the Chicken
In a shallow dish, add flour. Remove chicken from the marinade, allowing excess to drip off, then dredge in flour, ensuring it is fully coated.
- 4
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Once hot, add the dredged chicken breasts and fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
- 5
Make the Lime Mayo
In a bowl, combine mayonnaise, lime juice, and a pinch of salt. Mix well.
- 6
Assemble the Sandwich
Toast the brioche buns. On the bottom half, spread lime mayo, add fried chicken, top with Napa cabbage, pickles, and pickled Fresno chilies. Cover with the top half of the bun.
