Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 11 components
A festive fiesta chicken sandwich bursting with bold Mexican flavors. Crispy fried chicken is coated in a fiesta adobo sauce and piled with corn and black bean salsa, jicama fiesta slaw, and a spicy fiesta bacon jam. Crispy tortilla strips, cotija cheese, and cilantro complete the celebration.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg1 tablespoon hot sauce1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1/2 teaspoon chili powder1/4 teaspoon cuminfor frying (about 2-3 cups) vegetable oilFiesta Ranch 1/3 cup mayonnaise2 tbsp sour cream1 tbsp chives (chopped)1 tbsp fresh cilantro (chopped)1 tsp lime juice1/4 tsp garlic powder1/4 tsp cumin1/4 tsp chili powder1/4 tsp saltpinch black pepperCorn & Black Bean Salsa 1/3 cup fresh corn kernels1/4 cup black beans (drained)3 tbsp red bell pepper (diced)2 tbsp red onion (finely diced)2 tbsp fresh cilantro (chopped)1 tbsp lime juice1 tsp olive oil1/4 tsp saltpinch black pepperJicama Fiesta Slaw 1/2 cup romaine lettuce (chopped)1/4 cup jicama (thinly sliced)1 tbsp red onion (thinly sliced)1 tbsp goat cheese (crumbled)1 tbsp feta cheese (crumbled)1 tbsp fresh cilantro (chopped){"lime juice": "1 tbsp", "olive oil": "1 tsp", "fiesta ranch": "1 tbsp", "salt": "pinch"} DressingFiesta Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tbsp roasted corn kernels1/4 tsp chili powder1/4 tsp cumin1 tsp lime juice1 tbsp brown sugar1 tbsp apple cider vinegar2 tbsp waterFiesta Cream Cheese Spread 1 tbsp cream cheese (softened)2 tbsp sharp cheddar cheese (shredded)1 tbsp pepper jack cheese (shredded)1 tbsp roasted corn kernelspinch chili powderpinch cuminpinch garlic powderto taste pinch of saltToppings & Assembly as needed Jicama Fiesta Slaw (romaine, goat cheese, feta)as needed Fiesta Bacon Jam (spread on bottom bun)as needed Fiesta Cream Cheese Spread (spread on bottom bun)as needed Fiesta Ranch (drizzled over chicken)as needed Corn & Black Bean Salsa (piled on chicken)as needed Crunchy Guacamoleas needed Sharp cheddar (melted over chicken)as needed Pepper jack (melted over chicken)as needed Crispy tortilla stripsas needed Fresh cilantroas needed Cholula hot sauce drizzleCrunchy Guacamole 1 avocado ripe avocado1 tbsp fresh lime juice1 tbsp red onion (finely diced)1 small Roma tomato (diced)1 tbsp fresh cilantro (chopped)1 small jalapeño (minced)2 tbsp crushed tortilla chips (mixed in)to taste 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, chili powder (1/2 teaspoon), ground cumin (1/4 teaspoon), lime zest (1/2 teaspoon), garlic powder (1/4 teaspoon), 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 mayonnaise (1/2 cup), chipotle peppers in adobo (2 peppers), adobo sauce (1 tablespoon), fresh lime juice (1 tablespoon), minced garlic (1 clove), and chopped cilantro (1 tablespoon). 9 Blend until smooth, about 30 seconds. 10 Season with salt to taste. 11 In a small bowl, whisk together mayonnaise (1.5 tablespoons), chili powder (1/4 teaspoon), fresh lime juice (1 tablespoon), honey (1/2 teaspoon), salt, and black pepper. 12 In a medium bowl, toss shredded red cabbage (1/4 cup), roasted corn kernels (3 tablespoons), diced red bell pepper (2 tablespoons), and chopped cilantro (1 tablespoon) together. 13 Pour the dressing over the slaw and toss to coat. 14 Refrigerate until ready to use. 15 Cook finely chopped chorizo (2 tablespoons) in a small skillet over medium heat for 2-3 minutes until browned and crumbled. 16 Drain excess fat and let cool slightly. 17 In a small bowl, combine softened cream cheese (1 tablespoon) and shredded sharp cheddar (1 tablespoon). Mix until smooth. 18 Fold in the cooled crumbled chorizo, minced cilantro (1 teaspoon), and salt until well combined. 19 Thinly slice shallots into rings. 20 Heat beef tallow or lard to 325°F in a heavy-bottomed pot. 21 Fry shallot slices for 2-3 minutes until golden and crispy. 22 Drain on paper towels. 23 Season lightly with salt. 24 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 25 Spread the fiesta chorizo spread on the bottom bun. 26 Place the fiesta adobo sauce-coated chicken on top. 27 Pile the fiesta slaw on the chicken. 28 Top with pickled red onions, pickled jalapeños, crumbled cotija cheese, sliced avocado, and crispy fried shallots. 29 Cap with the toasted top bun. 30 Serve immediately while the chicken is hot.
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