Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 9 components
A sophisticated smoky and creamy sandwich combining the depth of charred chipotle with the richness of Mexican crema and fresh herbs. Crispy fried chicken is topped with a smooth chipotle adobo crema sauce that perfectly balances heat with cool creaminess. A smoky chipotle cabbage slaw featuring red cabbage adds textural crunch, while a smoky bacon goat cheese spread on the bottom bun brings savory depth. Finished with pickled jalapeños, crumbled cotija, and avocado for a refined Latin sandwich experience.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter{"buttermilk": "1/2 cup", "large egg": "1 egg", "fresh lime juice": "1 tbsp"} Wet Batter{"all-purpose flour": "1/4 cup", "potato starch": "1/4 cup", "chicken bouillon powder": "1 tsp", "chili powder": "1/2 tsp", "salt": "1/2 tsp", "black pepper": "1/4 tsp"} Dry BatterChipotle Adobo Crema 1/2 cup sour cream2 peppers plus 1 tbsp sauce chipotle peppers in adobo1.5 tbsp fresh lime juice1 clove minced garlic1 tsp honey1/8 tsp saltpinch black pepperSmoky Chipotle Adobo Slaw 1/2 cup shredded green cabbage1/4 cup shredded red cabbage2 tbsp charred corn kernels2 tbsp shredded carrots2 tbsp pickled red onions1 tbsp crumbled cotija cheese1 tbsp fresh cilantro (chopped){"chipotle adobo crema": "2 tbsp", "mayonnaise": "1 tbsp", "fresh lime juice": "1 tbsp", "honey": "1/2 tsp", "salt": "pinch"} Dressing1/4 cup shredded romaine lettuceChipotle Bacon Jam 4 slices thick-cut bacon (diced)1 pepper plus 1 tsp sauce chipotle peppers in adobo (minced)2 tbsp diced yellow onion1 clove minced garlic1 tbsp brown sugar1 tbsp apple cider vinegar1/4 tsp smoked paprika2 tbsp waterCandied Jalapeños 2 jalapeños fresh jalapeños (sliced into rings)1/4 cup granulated sugar2 tbsp water1 tbsp apple cider vinegarToppings & Assembly as needed Smoky Chipotle Adobo Slaw (with romaine lettuce)as needed Chipotle Bacon Jamas needed Roasted Garlic Adobo Cotija Goat Cheese Spread (spread on bottom bun)as needed Chipotle Adobo Crema (drizzled over chicken)as needed Crumbled cotija cheeseas needed Candied Jalapeñosas needed Pickled red onionsas needed Crispy tortilla stripsas needed Fresh cilantroRoasted Garlic Adobo Cotija Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp crumbled cotija cheese2 cloves roasted garlic (mashed)1/2 tsp chipotle adobo sauce1/2 tsp fresh lime juiceto taste pinch of salt1 tbsp crushed pork rinds (chicharrones)Directions 1 Pat chicken breast dry with paper towels. 2 Whisk together buttermilk, egg, and fresh lime juice in a shallow bowl. 3 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, smoked paprika, chipotle powder, garlic powder, salt, and black pepper. 4 Dip chicken into wet batter, coat thoroughly, then dredge in dry batter, pressing gently to adhere. Let rest on a plate for 5 minutes. 5 Heat beef tallow or lard to 350°F in a heavy-bottomed pot or deep skillet, using a thermometer for accuracy. 6 Carefully place battered chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 7 Drain on paper towels. 8 In a blender, combine Mexican crema, chipotle peppers in adobo (2-3 peppers), adobo sauce (1 tablespoon), fresh lime juice, lime zest, minced garlic, and chopped cilantro. 9 Blend until smooth and creamy, about 30-45 seconds. 10 Season with salt to taste. 11 In a small bowl, whisk together Mexican crema or mayo, minced chipotle pepper, adobo sauce, apple cider vinegar, fresh lime juice, smoked paprika, salt, and black pepper. 12 In a medium bowl, toss shredded red cabbage and shredded carrots together. 13 Pour the dressing over the slaw and toss to coat. 14 Refrigerate until ready to use. 15 Cook diced bacon in a skillet over medium heat until crispy, about 6-8 minutes. 16 Drain on paper towels and let cool. 17 In a small bowl, combine softened cream cheese and fresh goat cheese. Mix until smooth. 18 Fold in the cooled crumbled bacon, smoked paprika, garlic powder, and salt until well combined. 19 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 20 Spread the smoky bacon goat cheese spread on the bottom bun. 21 Place the chipotle adobo crema-coated chicken on top. 22 Pile the smoky chipotle cabbage slaw on the chicken. 23 Top with pickled jalapeños, crumbled cotija cheese, and sliced avocado. 24 Cap with the toasted top bun. 25 Serve immediately while the chicken is hot.
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