SERVINGS: 2
PREP: 30
TOTAL: 4
Gabe Pellerin

Ingredients


  • 1 chicken breast
  • 2 pieces bread, toasted
  • 3 slices sweet pickles
  • 3 cornichons
  • 4 tbs Smoke Show hot sauce
  • 1 tbs yellow mustard
  • 1 tbs maple syrup
  • 2 tbs Dijon mustard
  • 1 cup buttermilk
  • 1/2 cup flour
  • 1 tsp of each: Cayenne pepper, Chili powder, BBQ spice, Onion powder

Steps


  1. Cut your chicken into strips.
  2. Put the strips in a bowl with the buttermilk, half of the Smoke Show sauce, salt and pepper.
  3. Marinate for at least 3-4 hours.
  4. Mix the yellow mustard with the remaining Smoke Show sauce, maple syrup and Dijon.
  5. Mix the flour with the spices.
  6. Once the chicken is done brining, drench in the flour.
  7. Fill the bottom of a pot (about 1/2 inch depth) with oil and heat on medium high. The temperature must not exceed 365°.
  8. Cook the chicken pieces in the hot oil about 2-3 minutes on each side (depending on how big your pieces are) until the center is cooked through and the chicken is crispy.
  9. Serve the chicken on your toasted bread with the pickles and the hot mustard sauce.