Makes one sandwich
For the Chicken
- 4 ounces boneless, skinless chicken breast or thigh
- 1 cup all-purpose flour, or gluten-free substitute
- 1 oz 4505 Chicharrones
- 1 egg
- ½ cup whole milk
- 1 1/2 cup vegetable oil, for pan frying
- 1 Hamburger bun
For the Slaw
- 1 cup green cabbage, sliced
- 2 tablespoons red onion, sliced thin
- 2 tablespoons carrots, sliced into coins
- 6 Cilantro sprigs
- 1 tablespoon pickled jalapenos
- 3 tablespoons white vinegar
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 teaspoon black pepper
For the White Sauce
- 1/2 cup mayonnaise
- 1 1/2 tablespoon white wine vinegar
- 1/2 tablespoon black pepper, ground
- 1 teaspoon salt
- 1/2 tablespoon coriander
First, make the slaw: combine all ingredients, except cilantro and let sit one hour. Add chopped cilantro just before serving.
Next, combine all the ingredients for the white sauce in a bowl and refrigerate.
While the slaw and sauce marinate, prepare the chicken.
Use a rolling pin or the side of a wine bottle to pulverize your pork rinds until they become about the size of a small bean. Put on a plate and set aside.
Whisk together milk and egg in a shallow bowl or plate.
Pat dry and trim the chicken and season with salt. Dredge in flour, or flour substitute, shaking off any excess.
Dip chicken into egg and milk mixture allowing excess egg wash to drip off.
Place chicken on the plate of crushed chicharrones and press gently in order to adhere the crumbs to the chicken. Continue until all sides are coated.
Fill a cast iron skillet with oil. The skillet should be large enough that once the chicken is added, oil comes about halfway up the sides of the chicken. Once the oil is hot, add the chicken and cook on medium heat (approx. 350o F) for 3-4 minutes on each side. Be sure to cook your chicken to an internal temperature of 165o F.
Remove chicken from oil and place on a paper towel and season lightly with salt.
Assemble sandwich with fried chicken, slaw and white sauce and feast!