Clucker Recipe

Prepare the chicken

Trim any excess fat from the chicken. If using breasts, pound to an even thickness about 1/2 inch. Pat dry with paper towels.

Season the chicken on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder.

Lightly dredge each piece of chicken in the 1/2 cup flour, shaking off excess. This creates a thin crust when pan-frying.

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When shimmering, add chicken (work in batches if needed). Cook until golden brown and cooked through, about 4–5 minutes per side for thin cutlets (internal temp 165°F / 74°C). Adjust time for thicker pieces.

When cooked, transfer chicken to a wire rack or paper towel-lined plate to rest for 3–5 minutes.

While chicken rests, split buns and spread softened butter on cut sides. Toast in a dry skillet or under a broiler until golden, about 1–2 minutes. Watch carefully so they do not burn.

Assemble sandwiches: place a lettuce leaf on the bottom bun, top with the cooked chicken, spoon pico de gallo over the chicken, drizzle with crema, and cap with the top bun.

Combine 1 cup diced tomatoes, 1/4 cup diced onion, 2 tbsp chopped cilantro and 1/2 minced jalapeño in a bowl.

Add 1 tbsp fresh lime juice and 1/4 tsp kosher salt. Stir to combine and taste; adjust lime or salt as needed. Let rest at room temperature for 10–15 minutes to marry flavors.

In a small bowl whisk together 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tsp lime juice, 1/2 tsp hot sauce (optional) and 1/8 tsp kosher salt until smooth.

Taste and adjust seasoning; thin with up to 1 tsp water or additional lime juice if you prefer a looser consistency.