Fried Chicken Yum Yum
Food and Drink

Courtesy of Chef Ryan Farr

Fried Chicken Yum Yum

"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:

1/2 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.

Tailgater Magazine