For 4 sandwiches
4 pieces of boneless chicken thigh without skin
4 hamburger brioche buns
4 slices of yellow cheddar cheese
Sliced pickled gherkins
Sunflower or olive oil
For the batter
140 g plain flour
84 g cornstarch
10 grams of assorted spices (bell pepper, pepper, etc., to taste)
For the marinade
150 ml milk
30 ml lemon juice
10 g of assorted spices (ground cloves, cinnamon, paprika, etc.)
Salt to taste
For the coleslaw
150 g red cabbage
20 ml of lime or lemon juice
a pinch of salt
For the chipotle mayonnaise
1 small can of chipotles in Adobo
1 cup of mayonnaise (approximately 240 g)
1 teaspoon of honey
Mix the flour, cornstarch and spices from the batter.
Using a manual whisk, gently integrate without beating the milk and lemon juice from the marinade. Keep cold at least 12 hours before so that the milk is cut and thickened.
Leave the chicken pieces in the mixture at least six hours before (the ideal is 12 hours).
For the coleslaw, cut the red cabbage into fine julienne strips and mix with the lemon or lime juice and a pinch of salt.
For the mayonnaise, crush the chipotles in adobo and add the amount to taste to the mayonnaise along with the honey.
Heat the oil enough oil so that the chicken pieces can be submerged at 180-190ºC.
Cut the loaves and regenerate them on a griddle or pan with a little butter over a low heat, so that the heat reaches well inside, remains tender and does not burn.
Remove the chicken pieces from the liquid mixture, and without draining too much, coat them with the flour mixture. Without shaking them and slowly, fry them in the hot oil for about four or five minutes
While removing the bread from the pan, spread chipotle mayonnaise on the bottom of the bread and put a few slices of pickles.
Remove the chicken from the oil, salt and put it on the bread with a slice of cheddar on top (it can be melted a little earlier on a griddle or in the same pan as the bread).
Top with the red cabbage coleslaw, more sauce and cilantro. Close with the lid and serve.
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