Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 12 components
Fresh and zesty, this Peruvian-inspired sandwich features a silky cilantro-lime crema that perfectly complements crispy fried chicken. The bright herbaceous crema is paired with cool avocado, tangy pickled red onions, fresh pico de gallo bursting with tomato and jalapeño, and creamy queso fresco. Candied jalapeños add a touch of sweet heat, while a chili-lime-cilantro cream cheese spread on the bottom bun anchors all the fresh, vibrant flavors. Every bite delivers authentic South American herbaceous essence and textural contrast.
✨ 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_butter1/2 cup buttermilk1 egg large_egg1 tbsp fresh_lime_juice1/4 cup all_purpose_flour1/4 cup potato_starch1 tsp chicken_bouillon_powder1/2 tsp garlic_powder1/2 tsp salt1/4 tsp white_pepperCilantro Lime Crema 1/2 cup sour_cream1/4 cup fresh_cilantro_finely_chopped1.5 tbsp fresh_lime_juice1/2 tsp lime_zest1 clove minced_garlic1/4 tsp saltpinch white_pepperPico de Gallo 1/2 cup roma_tomatoes_finely_diced2 tbsp white_onion_finely_diced2 tbsp fresh_cilantro_finely_chopped1/2 pepper jalapeño_finely_diced2 tsp fresh_lime_juicepinch saltPickled Red Onion 1/4 cup red_onion_thinly_sliced2 tbsp red_wine_vinegar1 tbsp fresh_lime_juicepinch saltCandied Jalapeños 1 jalapeños, sliced into rings2 tablespoons sugar1 tablespoon apple cider vinegar1 tablespoon waterToppings & Assembly as needed 1 yellow potato bun or brioche bunas needed 1 tbsp unsalted butter, softenedas needed Chili lime cilantro cotija cream cheese spreadas needed Cilantro lime cremaas needed Pico de galloas needed Pickled red onionsas needed Candied jalapeñosas needed Queso fresco, crumbled (3 tbsp)as needed Ripe avocado, sliced (1/4 avocado)Cilantro Lime Goat Cheese Spread 1 tablespoon cream cheese, softened1 tablespoon fresh goat cheese1 teaspoon fresh cilantro, finely minced1/2 teaspoon fresh lime juice1/4 teaspoon lime zest1/4 teaspoon chili powder1/4 teaspoon garlic powderpinch saltDirections 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, garlic powder, salt, and white 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 Whisk together sour cream, finely chopped cilantro, fresh lime juice, lime zest, minced garlic, salt, and white pepper in a bowl. 9 Let sit for 15 minutes to allow flavors to develop. 10 Taste and adjust seasonings as needed. 11 Combine finely diced roma tomatoes, white onion, cilantro, and jalapeño in a small bowl. 12 Add fresh lime juice and salt. 13 Let sit for 10 minutes, then strain any excess liquid before serving. 14 Thinly slice red onion and place in a small bowl. 15 Pour red wine vinegar, fresh lime juice, and salt over the onions. 16 Toss to combine. 17 Let sit at room temperature for 15 minutes before serving. 18 In a small saucepan, combine sugar, apple cider vinegar, and water over medium heat. 19 Stir until the sugar dissolves and the mixture comes to a simmer. 20 Add sliced jalapeño rings and cook for 5-7 minutes, stirring occasionally. 21 The liquid should become thick and syrupy and the jalapeños should be glossy and slightly translucent. 22 Remove from heat and let cool. 23 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 24 Spread the chili lime cilantro cotija cream cheese spread on the bottom bun. 25 Place the cilantro lime crema-coated chicken on top. 26 Spoon pico de gallo over the chicken. 27 Top with pickled red onions, candied jalapeños, crumbled queso fresco, and sliced avocado. 28 Cap with the toasted top bun. 29 Serve immediately while the chicken is hot. 30 In a small bowl, mix softened cream cheese until smooth. 31 Fold in finely crumbled cotija cheese, minced cilantro, fresh lime juice, lime zest, chili powder, garlic powder, and salt until well combined.
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