Ingredients: |
Ingredients:
2 jalapeño chiles
4 boneless, skinless chicken thighs
Kosher salt
2 cups all-purpose flour
2 eggs, beaten
2 cups breadcrumbs
3 cups olive oil
1½ cups sliced pickles, mix of hot and sweet
1 cup mayonnaise
2 tablespoons ketchup
2 tablespoons mustard
4 hamburger buns, toasted
2 cups lettuce, shredded
½ onion, thinly sliced
Potato chips, for serving
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Directions: |
Directions:1. Set broiler to high. Broil jalapeños until charred in spots, about 2 minutes total.
2. With a mallet or rolling pin, pound chicken thighs to ¼ inch thick. Season with salt on both sides. Put flour, eggs and breadcrumbs in separate bowls. Dip pounded chicken into flour and shake off excess. Next, dip in egg and let excess run off. Finally, dip chicken in breadcrumbs to fully coat.
3. Pour oil into a large, heavy skillet over medium-high heat and bring to 325 degrees. Use an instant-read thermometer to help maintain a steady temperature throughout frying. Place 1-2 chicken thighs in oil, taking care not to overcrowd pan. Fry chicken until golden brown on both sides, about 5 minutes total. Set fried chicken on a paper towel-lined plate and season with salt. Repeat with remaining cutlets.
4. Make sauce: Scrape off charred jalapeños’ loose skin, then stem, seed and dice. Finely dice 10 pickle slices. In a medium bowl, mix diced jalapeños, diced pickles, mayonnaise, ketchup and mustard. Season with salt.
5. Assemble sandwiches: Spread sauce generously on both sides of buns. Halve chicken cutlets crosswise and stack two halves on each bun. Top with remaining pickle slices, lettuce and onions. Serve with potato chips. |
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