Pablo Chickotle

Feeds: 1

INGREDIENTS

Dry Bowl:


1 Cup Flour


1 tbsp Chipotle powder


1/2 tsp black pepper (ground)


1/2 tsp Paprika(mix ingredients together)


Wet Bowl:


2 egg yolks


1/2 cup flour


1/2 tsp chipotle pepper powder


1/2 cup beer (WORK IPA from Forest Road Brew Co. the best)(whisk ingredients together until mix is consistent) Bun of your choice (toasted)


Lettuce leaf


Shredded Carrots


500ml Vegetable Oil (for frying)


To roll the fried chicken breast in:


1/4 cup Franks Hot Sauce (or cayenne/vinegar based hot sauce of your choice)


1 tsp Chipotle Powder


To spread on the bun:


1 tbsp mayo


1/4 tsp black pepper (ground)


1/2 tsp Chipotle pepper powder



SUMMARY

Triple dipped, beer-battered, deep fried chicken breast with black pepper chipotle crust, shredded Franconian carrots 🥕, organic baby green lettuce & chipotle mayo served on a toasted Pogaca bun.


RECIPE STEPS

1.Pound the chicken breast until its flat and floppy.


2.Once your wet and dry bowls have been prepared, run the chicken underneath the tap to get the outside wet, shake dry, then dip in the dry bowl until completely covered and no skin showing then dip in the wet bowl,Come out of the wet bowl back into the dry bowl until entirely covered.


3.Dip in the hot oil about 4 minutes each side, or until completely cooked.


4.Take out triple-fried breast - and set on paper towels to absorb excess oil.


5.Put the Chipotle/Hot Sauce mix in a bowl and roll the triple-fried breast in sauce until completely covered - both sides.


6.Place the breast in your bun - slather the top bun with the chipotle mayo mix & close with the lettuce and carrots.


7.Then eat.




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