Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
A bold chipotle lime chicken sandwich that brings the heat of Mexican street food to a fried chicken foundation. Crispy fried chicken breast is smothered in a creamy chipotle adobo sauce, then layered with a tangy chipotle lime coleslaw loaded with cilantro and red cabbage. A sweet and spicy pineapple jalapeño bacon jam brings tropical depth on the bottom bun alongside a roasted corn and jalapeño goat cheese spread. Finished with pickled red onions, jalapeños, cotija cheese, and creamy avocado.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon fresh lime juice1/4 cup all-purpose flour1/4 cup potato starch1 teaspoon chicken bouillon powder1/2 teaspoon chili powder1/4 teaspoon smoked paprika1/4 teaspoon garlic powder1/4 teaspoon cumin1/2 teaspoon salt1/4 teaspoon black pepper2 cups beef tallow or lard for fryingChipotle Adobo Sauce 1/2 cup mayonnaise3 peppers plus 1.5 tablespoons sauce chipotle peppers in adobo2 tablespoons fresh lime juice1 teaspoon lime zest1 clove garlic, minced2 tablespoons fresh cilantro, choppedpinch saltChipotle Lime Coleslaw 1/4 cup shredded green cabbage2 tablespoons shredded red cabbage1 tablespoon shredded carrots2 tablespoons fresh cilantro, chopped1/2 jalapeño, thinly sliced1 tablespoon mayonnaise1/2 pepper chipotle pepper in adobo, minced1/2 teaspoon adobo sauce1 tablespoon fresh lime juice1/4 teaspoon lime zest1 teaspoon apple cider vinegar1/4 teaspoon sugarpinch saltpinch black pepperPineapple Jalapeño Bacon Jam 2 slices thick-cut bacon, finely diced1 jalapeño, finely diced1/4 cup fresh pineapple, finely diced1/2 pepper chipotle pepper in adobo, minced1/4 teaspoon ancho chile powder2 tablespoons onion, finely diced1 tablespoon sugarpinch saltRoasted Corn Jalapeño Goat Cheese Spread 1 tablespoon cream cheese, softened1 tablespoon fresh goat cheese2 tablespoons roasted corn kernels1 teaspoon jalapeño, finely minced1/4 teaspoon chili powder1/4 teaspoon garlic powderpinch salt1 tbsp crushed pork rinds (chicharrones)Toppings & Assembly as needed 1 yellow potato bun or brioche bunas needed 1 tbsp unsalted butter, softenedas needed Pineapple jalapeño bacon jamas needed Roasted corn jalapeño goat cheese spreadas needed Chipotle adobo sauceas needed Chipotle lime coleslawas needed Pickled red onionsas needed Pickled jalapeños (5-6 slices)as needed Cotija cheese, crumbled (3 tbsp)as needed Ripe avocado, sliced (1/4 avocado)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, chili powder, smoked paprika, garlic powder, cumin, 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 Combine mayonnaise, chipotle peppers and adobo sauce, lime juice, lime zest, minced garlic, and cilantro in a blender. 9 Blend until smooth, about 30 seconds. 10 Season with salt to taste. 11 In a small bowl, whisk together mayonnaise, minced chipotle pepper, adobo sauce, lime juice, lime zest, apple cider vinegar, sugar, salt, and black pepper. 12 In a medium bowl, toss shredded green and red cabbage, shredded carrots, chopped cilantro, and sliced jalapeño together. 13 Pour the dressing over the slaw and toss to coat. 14 Refrigerate until ready to use. 15 In a small skillet, cook diced bacon over medium heat for 3-4 minutes until it begins to crisp and render fat. 16 Add diced jalapeño and diced onion, cooking for 2 minutes until softened. 17 Add diced pineapple, minced chipotle pepper, ancho chile powder, and sugar. 18 Reduce heat to medium-low and cook, stirring occasionally, for 10-12 minutes until the pineapple breaks down and becomes thick and jammy. 19 Season with salt. Remove from heat and let cool slightly. 20 In a small bowl, combine softened cream cheese and goat cheese. Mix until smooth. 21 Fold in roasted corn kernels, finely minced jalapeño, chili powder, garlic powder, and salt until well combined. 22 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 23 Spread the roasted corn jalapeño goat cheese spread on the bottom bun. 24 Spoon pineapple jalapeño bacon jam on top. 25 Place the chipotle sauce-coated chicken on the jam. 26 Pile the chipotle lime coleslaw on the chicken. 27 Top with pickled red onions, pickled jalapeños, crumbled cotija cheese, and sliced avocado. 28 Cap with the toasted top bun. 29 Serve immediately while the chicken is hot.
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