Chipotle Chicken Sandwich

Chicken sandwiches are the perfect summer recipe. Chef tip: soak the chicken breasts in buttermilk to help tenderize the chicken.

INGREDIENTS

For the sandwich:

• 1 head of lettuce
• 2 tomatoes, sliced
• 1 jar of sliced dill pickles
• 6 brioche buns
• 2 avocadoes, peeled and sliced
• 1 white onion, sliced

For the chicken:

• 2 lbs. chicken breasts
• 2 cups buttermilk
• 2 Tbs garlic powder
• 1 Tbs onion powder
• 1 cup cornmeal
• 1 cup flour
• 1/2 cup breadcrumbs
• 3 eggs
• Salt and pepper, to taste
• 1 cup vegetable oil

For the sauce:

• 6 ounces chipotle peppers in adobo sauce
• 3/4 cup mayonnaise
• 1/2 cup ketchup
• 3 Tbs dill relish
• 2 tsp paprika

DIRECTIONS

The night before, combine buttermilk, garlic powder, and onion powder in a large bowl. Place chicken breasts in buttermilk and soak overnight.

In a small bowl, whisk eggs. Place flour in a separate small bowl. Combine cornmeal and breadcrumbs with salt and pepper in a third bowl. Dip chicken in flour, then eggs, then cornmeal mixture.

Preheat oil to 325 degrees. Place chicken in oil and fry until chicken reaches internal temperature of 170 degrees to be safe.

Meanwhile, combine all ingredients for sauce in a blender and blend until smooth.

Toast brioche buns until golden brown.

Assemble sandwich with sauce, chicken, and remaining sandwich ingredients. Enjoy!