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Ingredients
For the Chicken:
- 4 ounces boneless, skinless chicken breast or thigh
- 1 cup all-purpose flour, or gluten-free substitute
- 1 ounce 4505 Chicharrones
- 1 whole egg
- 4 ounces whole milk
- 1 1/2 cup vegetable oil, for pan frying
- 1 hamburger bun
For the Slaw:
- 1 cup green cabbage, sliced
- 2 tablespoons red onion, sliced thin
- 2 tablespoons carrots, sliced into coins
- 6 cilantro sprigs
- 1 tablespoon picked jalapenos
- 3 tablespoons white vinegar
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 teaspoon black pepper
For the White Sauce:
- 1/2 cup mayonnaise
- 1 1/2 tablespoons white wine vinegar
- 1/2 tablespoon black pepper, ground
- 1 teaspoon salt
- 1/2 tablespoon coriander
Instructions
For the Chicken:
- Use a rolling pin or the side of a wine bottle to roll over and pulverize your pork rinds until they become about the size of a small bean
- Pat dry and trim chicken.
- Whisk together milk and egg in a shallow bowl or plate.
- Season Chicken with salt and dredge in Flour or Substitute, pat excess off
- Dip into Egg/Milk mixture, lift out and allow excess egg wash to run off
- Pour your crushed chicharrones out onto a plate and place your chicken on top. Press gently in order to adhere the chich to the chicken piece, Continue until all sides are coated.
- Preferably use a cast iron skillet. It should be large enough that when the chich-crusted chicken is placed in the oil, the oil comes half way up the sides of the chicken . Cook the chicken on medium heat (approx. 350 Fahrenheit) for 3-4 minutes on each side. Be sure to cook your chicken to an internal temperature of 165 Fahrenheit
- Remove chicken from oil and place on a paper towel and season lightly with salt.
For the Slaw:
- Combine all ingredients, except cilantro and let sit one hour.
For the White Sauce:
- Combine all the ingredients and chill well before using.
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