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Curried Fried Chicken Sandwich

Sandwiches, Burgers and Wraps For Chefs

Curried Fried Chicken Sandwich


  • 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


    Curried Fried Chicken Sandwich Directions:
  1. 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:
  1. In a large bowl, toss green cabbage, purple cabbage, serrano, scallion, and cilantro until combined.
  2. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, honey, garlic, and salt. Pour over cabbage mixture and toss until well coated.
  3. Gently fold in shredded avocado until just mixed. Refrigerate in an airtight container until ready to use.
    Curried Fried Chicken Directions:
  1. 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).
  2. In a large stockpot or Dutch oven, set peanut oil over high heat until an oil thermometer reaches 325°F.
  3. 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.
  4. 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:
  1. In a medium bowl, whisk all the ingredients together until they are all evenly combined.
  2. 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! © 2024 All rights reserved.

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