Mexican Fried Chicken Open Faced Sandwich

Ok, so maybe this isn’t quite a “simple” sup. But sometimes you want to create something, you know? You want to feel like a chef as you throw together flavors and textures, and make something impressive.

Ingredients

  • For the Slaw:
  • 3 cups shredded red cabbage
  • 1/2 tbsp salt
  • 1 medium jicama, peeled
  • 2 scallions, thinly sliced
  • 1/8 cup chopped fresh cilantro
  • 1 lime
  • 1/2 jalapeno, seeded and minced
  • For the Salsa:
  • 4 roma tomatoes, halved
  • 1 tsp salt, plus more to taste
  • 1 medium jalapeno
  • 3 medium cloves garlic
  • 1/2 medium white onion, peeled and quartered
  • 1/3 cup chopped fresh cilantro
  • 2 tsp lime juice
  • sugar to taste
  • For the Chicken:
  • 2 chicken breasts, cut lengthwise into 4 thin cutlets
  • 1 cup heavy cream
  • 2 limes
  • 1 1/2 tbsp salt, divided
  • 1 cup yellow cornmeal
  • 1/2 cup instant corn masa flour
  • 1/2 cup flour
  • 1 tsp baking powder
  • 2 tsp chili powder
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp sugar
  • oil, for frying
  • For the Avocado Crema:
  • 2 large avocados
  • 1/3 cup milk
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1/4 tsp sea salt
  • For the Sandwich:
  • 4 slices bread (any bread will work, but you want a slice that is about the same size as the chicken breast, and is a neutral flavor, so no added flavoring in the dough)
  • queso fresco, for topping

Directions

  1. Start the slaw: Put the cabbage in a colander and toss with salt. Place a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.
  2. Start the chicken: Place the chicken, heavy cream, lime juice, and salt in a Tupperware and let marinate in the fridge for at least 1 hour.
  3. Make the salsa: Preheat the boiler. Place tomatoes, skin side down, on a rimmed baking sheet and sprinkle with 1 tsp salt. Add jalapeno, garlic, and onion to baking sheet. Place in broiler until slightly blackened, about 20 minutes, flipping the jalapeno and garlic about half way through. Remove and let cool until cool enough to handle, about 10 minutes.
  4. Stem and seed jalapeno and peel garlic. Put tomatoes, jalapeno, garlic, and onion in a food processor and blend until finely chopped. Transfer to a bowl, and stir in lime juice and cilantro. Season with salt and sugar to taste. Let sit in fridge for at least 30 minutes. Set aside until ready to assemble. (Extra salsa can be stored for a week in the fridge.)
  5. Finish the slaw: Julienne the jicama into very thin strips. Put the jicama in a large bowl and toss with the scallions, cilantro, line juice, jalapeno, and cabbage. Season to taste with salt and lime juice. Set aside until ready to assemble.
  6. Make the avocado crema: Combine the avocado, milk, olive oil, lime juice, and salt in a blender. Pulse until a smooth sauce forms. Set aside until ready to assemble.
  7. Finish the chicken: In a shallow bowl, combine the cornmeal, masa harina, flour, baking powder, chili powder, cumin, paprika, garlic powder, pepper, sugar, and 2 tsp of salt. Let some of the marinade drip off the chicken, then roll the chicken in the dry mixture. Return to marinade, and roll in the dry mixture again. Let stand for 15 minutes. In a large wok or cast iron skillet, pour in about 1 1/2 inches of oil. Heat on medium to 375 F. Working in batches and turning occasionally, fry the chicken until the exterior is deep golden-brown and the chicken is cooked through (internal temperature of 165 F), about 10 minutes. Transfer to a paper towel lined plate.
  8. Assemble the sandwich: Toast the bread. Spread a little avocado crema on the bread, then layer on chicken, slaw, salsa, and queso fresco. Serve with a side of avocado crema.
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