Mexican Hot Chicken Sandwich
Ingredients
For the Dredge:
3 c. AP flour
1/4 c. Sazon con Culantro y Achiote
1/4 c. Chipotle Powder
1/4 c. Onion Powder
1/4 c. Turmeric
1/4 c Dried Thyme, finely ground
3 Tbsp Salt
For the Glaze:
1/2 c. White Onion, small dice
2 Tbsp Garlic, minced
1/2 c. Smoked Sweet Paprika
1 Tbsp Chipotle Powder
1/4 c. Glucose
1 Tbsp White Wine Vinegar
2 Tbsp Cholula Hot Sauce
1/2 c. Agave
2 1/2 c. Water
2 Tbsp Oil
For the Pickled Jalapenos:
8 c. Apple Cider Vinegar
4 c. Water
1 bay leaf
1/3 c. Sugar
1/4 c. Salt
12 Jalapenos, sliced
1/2 onion, sliced
For the Poblano Ranch:
GREEN OIL
1 c. Poblano Rajas
1 Roasted Jalapeno
1/2 c. Cilantro
2 c. Blended oil
4 c. Water
AIOLI
2 Egg Yolks
2 Tbsp Lemon juice
2 Tbsp Water
2 c . Green Oil
RANCH
4 Tbsp Buttermilk
1/2 c. Crema
1 Tbs Salt
1 Tbs Black pepper
For the Marinade
2 c. Buttermilk
1/4 c. Sriracha
2 tsp salt
3 Boneless, Skinless Chicken Thights, pounded.
For the Chicken & Sandwich
1 Telera Roll, toasted in butter
2 Chicken Thigh, each
1/2 c. Glaze
1/4 c. Shredded Romaine
2 slices Tomato
2 Tbsp Pickled Jalapenos
2 Tbsp Poblano Ranch
Mexican Hot Chicken
This is the 17th video of Cooking Space
Happy New Year #CookingSpace! In this episode, Mexico meets Southern Hospitality with a fun Mexican twist on the Nashville Hot Chicken Sandwich. Join Chef as he serves up some spicy chicken and shows you how to make a killer fried chicken dredge along with a sauce that will definitely leave an impression.
Preparation
Dredge: Combine ingredients for dredge in a medium bowl. Reserve in a dry place until needed.
Glaze: Heat oil in skillet. Sweat onions and garlic. Add white wine vinegar, hot sauce, paprika, chipotle powder, and white wine. Add water, agave, and glucose. Reduce for 20-30 minutes . Strain
Pickled Jalapeno:
Heat Vinegar, water, salt, sugar, bay leaf, mexican oregano in a pot. Bring to a boil for 2 minutes. Strain, let cool for 15 minutes, pour over the jalapenos.
Marinade:
Combine buttermilk, Sriracha, and salt in a bowl and whisk. Place chicken thigh in a plastic bag, or in between two pieces of plastic wrap. Pound out the chicken starting in the center, pounding towards the edges. Place the chicken thighs in the marinade and marinate in the refrigerator for 1-12 hours.
Poblano Ranch
Treat each section like its own recipe. Combine poblano, jalapeno, cilantro, and half of the blended oil in a blender. Steep in a pot with the rest of the oil for about 20 minutes. Strain though a cheesecloth. Cool Down the oil. Put egg yolks lemon juice and water in the robot coup and slowly pour in the green oil to make an aioli. Put the aioli in a mixing bowl and whisk together with the last 4 ingredients.
Chicken:
Remove chicken from buttermilk and place in dredge to coat thoroughly. Add to 300 degree oil and fry until golden brown.
Remove and place on wire rack to drain. Brush with glaze.
Serve:
Slice roll, butter both sides, and toast. Spoon additional glaze on to the chicken. Spread poblano ranch on roll, add chicken. Top with lettuce tomato and jalapeno. Cut and serve.
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