Spicy Chili Crisp Chicken Sandwich

Place toasted brioche bun onto a clean work surface.

Spread chili crisp aioli across the bottom bun.

Top with shredded lettuce, chicken, chili crisp, pepper jack cheese and bacon.

Spread more chili crisp aioli across top bun.

Place on top of sandwich to close. Serve as needed.

Place all ingredients into a food processor. Process to a smooth consistency.

Once processed, pour aioli into a clean container. Fold in chili crisp.

Place plastic wrap on top of aioli and press down firmly to prevent oxidization.

Place lid on top of the plastic wrap to seal plastic wrap.

Refrigerate until needed for up to 24 hours. Serve as needed.

Pre heat deep fryer to 375 degrees before placing all dry ingredients into a mixing bowl.

Mix all dry ingredients together and set aside.

In a separate bowl, add butter milk and Valentina sauce together and mix to well combined.

Set wet mixture aside and dredge chicken breast into dry mixture to well coat all the chicken.

Dip the dredged chicken into the wet mixture to well coated.

Shake off any excess wet mixture.

Then place the chicken breast back into the dry mixture to form breading.

Place breaded chicken breast into the pre heated deep fryer.

Cook until golden brown and internal temperature has reached 165 degrees’

Serve as needed.