Los Vietnamita · Fry Station · Sammies
Chipotle Honey Butter Fried Chicken Sammie
30 min · Beginner · 7 steps
Buttermilk fried chicken thigh / chipotle honey butter glaze / dill pickles / shredded iceberg / brioche bun.
Mise en Place — Ingredients
- ☐ 180 g chicken thigh
- ☐ 200 ml buttermilk brine
- ☐ 150 g seasoned dredge
- ☐ 60 g butter
- ☐ 20 ml honey
- ☐ 5 g chipotle in adobo, puréed
- ☐ 1 brioche bun
- ☐ Dill pickles, sliced
- ☐ Iceberg, shredded
Tools
- ☐ Fryer at 175°C
- ☐ Saucepan
- ☐ Pastry brush
- ☐ Press
Method
- Brine. Brine chicken in buttermilk overnight.
- Whip. Warm butter, honey, chipotle to glossy emulsion. Hold warm.
- Dredge. Press chicken into seasoned flour. Knobby crust = better bite.
- Fry. 175°C, 5 minutes to 74°C internal. Drain on rack.
- Glaze. Brush hot chicken liberally with chipotle honey butter.
- Toast. Butter and toast brioche on plancha until edges crisp.
- Build. Bottom bun, pickles, chicken, iceberg, top. Wrap in parchment.
Los Vietnamita Culinary Portal · Internal training document