Southwest Chicken Sandwich
- 1/2 chicken breast (butterfly a chicken breast for a thin slice)
- 3/4 c. flour
- 1/2 c. corn starch
- 1/4 tsp. baking powder
- 1/2 c. buttermilk
- 1/2 c. neutral oil (e.g. canola, peanut)
- Tomato
- Pickles
- Lime-cilantro crema
- Ancho/chipotle hot sauce (Cholula chipotle, or the adobo from a can of chipotles)
- Brioche hamburger-style bun, toasted
Coat chicken breast with 1/4 c. flour. Mix remaining flour, corn starch, and baking powder in one bowl, and place buttermilk in another. Heat oil to 350°F (medium-high heat) in a medium frying pan. Dredge chicken in buttermilk and then coat thoroughly with flour mix. Fry on one side until golden-brown, flip, and fry the other side to golden-brown. Drain and then brush with chipotle/adobo sauce.
Serve on toasted brioche bun, with crema, pickles, and tomato.