Ingredients
- Curried Fried Chicken Sandwich
- 6 ea. Brioche Buns, Toasted
- 6 Slices Tomato, 1/4" Slices
- 1 1/2 c. Cilantro Lime Avocado Slaw (See Below)
- 6 ea. Curried Fried Chicken (See Below)
- 6 Slices Swiss Cheese
- 3/4 c. Spiced Avo-Mango Aioli (See Below)
- Cilantro Lime Avocado Slaw
- 3/4 c. Avocados From Mexico, Stage 1, Shredded
- 1 t. Serrano pepper, Seeded, Minced
- 1/2 c. Green Cabbage, Shredded
- 1/4 c. Scallions, Sliced on a Bias
- 2 T. Cilantro, Roughly Chopped
- 4 t. Mayonnaise
- 1 T. Sour Cream
- 1 T. Lime Juice, Fresh
- 1 t. Honey
- 1/4 t. Garlic, Minced
- 1/4 t. Kosher Salt
- Curried Fried Chicken
- 6 ea. Chicken Thighs, Boneless, Skinless
- 2 T. Habanero Peppers, Seeded, Minced
- 1/2 c. Greek Yogurt
- 1/2 c. Diced Mango, Canned
- 1/3 c. Shallot, Minced
- 1/4 c. Curry Powder
- 1/4 c. Lime Juice, Fresh
- 1 T. Garlic, Minced
- 1 t. Cumin, Ground
- 1 t. Kosher Salt
- 1/2 t. Black Pepper, Fresh Ground
- 6 c. Peanut Oil
- 1 c. All-Purpose Flour
- 1/4 c. Cornmeal
- 1/4 c. Cornstarch
- 2 T. Lime Juice, Fresh
- 1 T. Kosher Salt
- Spiced Avo-Mango Aioli
- 1 c. Avocados From Mexico, Stage 4, Pureed
- 3/4 c. Mayonnaise
- 3/4 c. Mango Juice
- 2 T. Lime Juice, Fresh
- 2 t. Curry Powder
- 1 t. Kosher Salt
- 1/2 t. Cayenne Pepper
Instructions
- Curried Fried Chicken Sandwich Directions:
- Build each sandwich in the following order and amounts.
- 1 Each Brioche Bun, Bottom, Toasted
- 1 Slice Tomato
- 1/4 Cup Cilantro Lime Avocado Slaw
- 1 Each Curried Fried Chicken
- 1 Slice Swiss Cheese
- 2 Tbsp Spiced Avo-Mango Aioli
- 1 Each Brioche Bun, Top Toasted
- Cilantro Lime Avocado Slaw Directions:
- In a large bowl, toss green cabbage, purple cabbage, serrano, scallion, and cilantro until combined.
- In a separate bowl, whisk together mayonnaise, sour cream, lime juice, honey, garlic, and salt. Pour over cabbage mixture and toss until well coated.
- Gently fold in shredded avocado until just mixed. Refrigerate in an airtight container until ready to use.
- Curried Fried Chicken Directions:
- In a food processor, blend habanero, Greek yogurt, mango, shallot, curry powder, lime juice, garlic, cumin, salt, and pepper to form a thick paste. Pour the marinade into a gallon-sized zip-lock bag, add chicken thighs, and gently shake and squeeze to coat the chicken. Seal and refrigerate for at least 1 hour (up to 6 hours).
- In a large stockpot or Dutch oven, set peanut oil over high heat until an oil thermometer reaches 325°F.
- In a second gallon-sized zip-lock bag, combine flour, cornmeal, and cornstarch. Remove chicken thighs from marinade, shaking and scraping off excess paste so only a thin layer remains, and place into flour bag. Shake and toss until the chicken is very well coated. Remove from bag, shaking off excess flour.
- When oil reaches temperature, add floured chicken thighs. Cook in batches, 2 to 3 at a time, depending on the size of the pot, for approximately 5 minutes until golden brown and crisp. Use tongs to transfer to a paper-towel-lined cooling rack. Immediately sprinkle hot chicken with salt and a squeeze of lime juice. Let oil come back to temperature if needed in between batches.
- Spiced Avo-Mango Aioli Directions:
- In a medium bowl, whisk all the ingredients together until they are all evenly combined.
- Hold in an airtight container in the refrigerator until ready to use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
