Time: 3 hours 5 minutes
Complexity: easily
Servings: 2

Marinate chicken breast in a yogurt-and-hot sauce, then dip it in a batter made with the same marinade and deep-fry until crispy and delicious. The chicken will be juicy and savory. Serve it on a bun smeared with smoked chipotle mayonnaise and enjoy!

Ingredients:

Marinade/batter

• 2 skinless, boneless chicken breasts
• 2 cups of sour milk or kefir
• 0.5 cup hot sauce
• 2 tablespoons hot Hungarian paprika
• Peanut oil, for frying
• 1.5 cups premium flour + extra for dusting
• 1/4 cup cornstarch
• 1 teaspoon baking powder

Sandwich

• 2 tbsp unsalted butter, softened
• 2 hamburger buns
• 1/4 cup mayonnaise
• 0.5 tsp chipotle pepper in adobo sauce
• 6 slices of pickled cucumbers
• Special equipment: deep fryer or deep fryer thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, hamburger buns, chipotle peppers in adobo sauce, pickled cucumber, mayonnaise, paprika, sour milk, hot sauce

We recommend

Preparation:

Step 1
• Marinade/batter:
  
  Using kitchen scissors, make 6-7 small horizontal cuts, 4-5 cm deep, on each chicken breast. Set aside.
Step 2
• In a medium bowl, combine the buttermilk, hot sauce, paprika, a pinch of salt, and plenty of ground black pepper. Place in a zip-lock bag or large bowl along with the chicken and let sit at room temperature for 2 hours or overnight in the refrigerator. Bring the chicken to room temperature before frying.
Step 3
• In a saucepan or deep fryer, heat a few centimeters of oil to 190°C.
Step 4
• Remove the chicken from the marinade and pat dry (set the marinade aside), then set aside. In a large bowl, combine the flour, cornstarch, and baking powder. Gradually add the marinade, stirring, until it reaches the consistency of pancake batter. If it's too runny or too thick, simply add more flour or about 2 tablespoons of water.
Step 5
• Sprinkle the chicken with a little flour, then dip it in the batter to coat. Sprinkle the chicken with flour again, then gently shake it and slowly lower it into the hot oil.
Step 6
• Fry a few at a time until cooked through and golden brown, about 8 minutes. Remove, sprinkle with a pinch of salt, and place briefly on several crumpled paper towels to drain off excess oil.
Step 7
• Sandwich:
  
  Brush both sides of each bun with butter. Lightly toast on a grill pan or in the oven until golden brown, about 2 minutes.
Step 8
• Mix the mayonnaise with the chipotle sauce in a small bowl. Spread it on the cut sides of the bun bottoms, top with the chicken, pickles, and bun tops. Wrap in foil and let rest for 1 minute, then serve.

Votes: 1