(Prep Time: 20 min | Cooking Time: 10 min | Servings 2)
Ingredients:
2 (4 ounces) chicken breast halves
2 burger buns
2 cups of green cabbage, sliced
1 small red onion, sliced
1 cup of buttermilk
1 cup of flour
½ cup of red wine vinegar
2 jalapenos, seeded and sliced
2 tablespoons of olive oil
2 tablespoon of parsley, minced
1 teaspoon of Dijon mustard
½ teaspoon of cayenne pepper
Black pepper
Salt
Directions:
- Season the chicken breasts halves with some and pepper then place them in a large zip lock bag and pour the buttermilk all over them.
- Chill the chicken mix in the fridge for 1 h.
- Whisk the mustard with 2 teaspoons of red wine vinegar, a pinch of salt and pepper in a small bowl while drizzling the olive oil until the mix emulsify then set it aside to make the spread.
- Combine the remaining vinegar with onion in a small bowl and let it set for 5 min.
- Drain the onion then toss it with the jalapeno, cabbage, parsley, a pinch of salt and pepper in a mixing bowl to make the salad.
- Season the flour with cayenne pepper, a pinch of salt and pepper then place it in a shallow dish.
- Drain the chicken from the buttermilk coat it with the flour then dip in the buttermilk gain and coat it one more time with the flour.
- Heat a filled large saucepan with canola oil then deep fry in it the chicken for 8 to 10 min or until it is done.
- Spread the spread on the burger buns then place on them the fried chicken breasts followed by the salad.
- Serve your sandwiches and enjoy.
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