Serving Size : 8

INGREDIENTS

BUNS

• 8 each hamburger Bun — with sesame seeds

CHICKEN

• 2.5 pounds chicken, thigh, boneless, skinless
• 2 tablespoons salt
• 1/4 tablespoon cumin, seed — toasted and ground
• 1/4 tablespoon coriander, seed — toasted and ground
• 1/2 tablespoon granulated garlic
• 1/4 tablespoon onion powder
• rice bran oil — as needed for frying

DRY DREDGE

• 3/4 cup flour
• 2 each dried chili, de arbol, destemmed — toasted and ground
• 1 each dried chili, guajillo, destemmed — toasted and ground
• 1 tablespoon salt
• 1 teaspoon pepper

WET

• 4 each egg — whisked
• 2 tablespoons water

PANKO

• 1 cup panko

CHIPOTLES ESCABECHE

• 2 each dried chili, chipotle morita, destemmed — soaked overnight
• 1/2 teaspoon oil, sunflower
• 1/4 each onion, white — julienned
• 3 cloves garlic
• 2.25 tablespoons water
• 2.25 tablespoons vinegar, distilled white
• 1.5 teaspoons sugar, piloncillo / panela
• 1 teaspoon salt — to taste
• 1 each bay leaf, dried — sacheted
• 1/4 teaspoon allspice, whole — toasted and sacheted
• 1 each cinnamon, stick — toasted and sacheted
• 1/4 teaspoon oregano, Mexican, dry

GARNISH

• 1/2 pound cheese, queso oaxaca — shredded
• 1/4 each onion, white — thinly sliced and rinsed in cold water
• 1 bunch cilantro — woody stems removed and roughly chopped
• 3 each avocados, fresh — mashed with lime juice and salt
• 1/2 tablespoon juice, lime — for avocado
• 1 teaspoon salt — for avocado

DIRECTIONS

CHICKEN

1. Pound the chicken to 1/2 inch thickness. Salt the chicken overnight.
2. Combine the flour, spices, salt, and pepper for the dry dredge.
3. Whisk the eggs and water for the wet.
4. Using a three-step breading technique, dredge the chicken in the flour, then the egg and then the panko.
5. Heat oil to 350F and fry chicken ensuring chicken reaches 165 internal temperature.

CHIPOTLES ESCABECHE:

1. Soak the chilis overnight in tap water.
2. Drain the peppers, but use this water for the pickle
3. Sauté the onions and garlic in the oil.
4. Add the sugar, salt, bay, and spices.
5. Once the sugar is dissolved, add the chilis.
6. Simmer until the chilis are tender and plumped.
7. Cool.
8. Roughly chop the chilis along with garlic, discarding the chili stems.

GARNISH

1. Prep garnishes as stated.

BUILD & SERVE

Serve 1 bun with 1 piece of chicken, small handful of cheese, 1 spoonful of chipotle escabeche, 1 spoonful of avocado mash, sprinkle of onions, and sprinkle of cilantro. Enjoy!