Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 9 components
A vibrant Peruvian-inspired masterpiece featuring a herbaceous green sauce made from fresh cilantro, mint, parsley, and pepitas that perfectly complements the crispy fried chicken. Layers of cool avocado, tangy pickled red onions, and fresh pisco-marinated vegetables add brightness and complexity. A green cilantro goat cheese spread anchors the sandwich on the bottom bun, while candied jalapeños and queso fresco finish it with sweet heat and creamy texture. Every bite delivers authentic South American verde essence and remarkable 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 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", "garlic powder": "1/2 tsp", "salt": "1/2 tsp", "white pepper": "1/4 tsp"} Dry BatterAji Verde Sauce 2 peppers fresh jalapeños (seeded)1 cup fresh cilantro (loosely packed)1/2 cup mayonnaise1.5 tbsp fresh lime juice1 clove minced garlic1/2 tsp huacatay paste (optional)1/4 tsp saltpinch white pepperPeruvian Chopped Slaw 1/2 cup shredded romaine lettuce1/4 cup shredded red cabbage2 tbsp roasted corn kernels2 tbsp diced tomato2 tbsp diced avocado2 tbsp pickled red onions1 tbsp crumbled queso fresco1 tbsp fresh cilantro (chopped){"aji verde sauce": "2 tbsp", "fresh lime juice": "1 tbsp", "olive oil": "1 tsp", "salt": "pinch"} DressingAji Amarillo Bacon Jam 4 slices thick-cut bacon (diced)1 tbsp aji amarillo paste2 tbsp diced yellow onion1 clove minced garlic1 tbsp brown sugar1 tbsp apple cider vinegar1/4 tsp ground cumin2 tbsp waterAji Verde Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tsp aji verde sauce1 tsp fresh cilantro (finely minced)1/2 tsp fresh lime juiceto taste pinch of salt1 tbsp crushed pork rinds (chicharrones)Candied Jalapeños 2 jalapeños fresh jalapeños (sliced into rings)1/4 cup granulated sugar2 tbsp water1 tbsp apple cider vinegarToppings & Assembly as needed Peruvian Chopped Slawas needed Aji Amarillo Bacon Jamas needed Aji Verde Goat Cheese Spread (spread on bottom bun)as needed Aji Verde Sauce (drizzled over chicken)as needed Sliced avocadoas needed Crumbled queso frescoas needed Candied Jalapeñosas needed Pickled red onionsas needed Fresh cilantroDirections 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 Place fresh cilantro, fresh mint, fresh parsley, pepitas, minced garlic, fresh lime juice, and salt in a food processor. 9 Pulse until finely chopped and combined. 10 Add sour cream and pulse until the sauce reaches a smooth, pourable consistency. 11 Taste and adjust seasonings as needed. The sauce should be vibrant green and herbaceous. 12 Thinly slice red onion and place in a small bowl. 13 Pour red wine vinegar, fresh lime juice, and salt over the onions. 14 Toss to combine. 15 Let sit at room temperature for 15 minutes before serving. 16 In a food processor, combine fresh cilantro, minced roasted green chiles, minced garlic, fresh lime juice, and salt. 17 Pulse until finely chopped. 18 In a small bowl, combine softened cream cheese and fresh goat cheese. Mix until smooth. 19 Fold the cilantro-chile mixture into the cheese until well combined. 20 In a small saucepan, combine sugar, apple cider vinegar, and water over medium heat. 21 Stir until the sugar dissolves and the mixture comes to a simmer. 22 Add sliced jalapeño rings and cook for 5-7 minutes, stirring occasionally. 23 The liquid should become thick and syrupy and the jalapeños should be glossy and slightly translucent. 24 Remove from heat and let cool. 25 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 26 Spread the green cilantro goat cheese spread on the bottom bun. 27 Place the green sauce-coated chicken on top. 28 Top with pickled red onions, candied jalapeños, crumbled queso fresco, and sliced avocado. 29 Cap with the toasted top bun. 30 Serve immediately while the chicken is hot.
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