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Fried Chicken Yum Yum

By
Tailgater Staff
Courtesy of Chef Ryan Farr
"This is not your average chicken sandwich. The Fried Chicken Yum Yum features a bun filled with a boneless chicken breast seasoned and dipped in your favorite crushed 4505 Chicharrones, creating a chich-crusted chicken, topped off with slaw and a creamy white sauce."
Serves: 1
  • For the Chicken:
  • 1        4-ounce all-natural boneless, skinless chicken breast or thigh
  • 1        cup flour or gluten-free substitute
  • 1        1-ounce bag 4505 Chicharrones, your favorite flavor
  • 1        egg
  • 4        ounces whole milk
  • 1–2   cups vegetable oil or olive oil blend for pan frying
  • 1        hamburger bun
  • For the Slaw:
  • 1        cup green cabbage, ½-inch slices
  • 2        tablespoons red onion, sliced thin
  • 2        tablespoons carrot, sliced into thin coins
  • 6        sprigs cilantro, trimmed
  • 1        tablespoon pickled jalapenos
  • 3        tablespoons white vinegar
  • 2        teaspoons salt, kosher
  • 2        teaspoons sugar, cane or palm
  • 1        teaspoon black pepper
  • For the White Sauce:
  • ½       cup mayonnaise
  • 1 ½   tablespoons white wine vinegar
  • ½       tablespoon black pepper, ground
  • 1        teaspoon salt
  • ½       tablespoon coriander, ground

Chicken:

Roll a rolling pin or wine bottle over the chicharrones until they are the size of a small bean. Pat dry and trim the chicken. Whisk the milk and egg together in a shallow bowl or plate. Season the chicken with salt and dredge it in flour. Pat off excess. Dip the chicken into the egg/milk mixture, lift out, and allow excess egg wash to run off.

Pour the crushed chicharrones onto a plate and place the chicken on top. Press down gently to adhere chicharrones to the chicken. Continue until all sides are coated.

Use a cast iron skillet, if you can. It should be deep enough that the oil comes halfway up the sides of the chicken.

Cook the chicken on medium heat (approx. 350⁰F) for 3 to 4 minutes on each side. Be sure to cook the chicken to an internal temperature of 165⁰F. Remove the chicken from the oil and place it on a paper towel. Season lightly with salt.

Slaw:

Combine all ingredients in a bowl, except cilantro, and let sit for one hour.

White Sauce:

Combine all ingredients and chill well before using.

Assemble by toasting your bun on both sides. Fold the cilantro into your slaw. Put a little sauce on the bottom bun, then place your chicken on top, followed by a cup or so of slaw. Add more sauce and cover with top of bun.