Time: 20 minutes
Quantity: One or two sandwiches


Ingredients

  • One breast or two thighs Chicken
  • 1/2 cup Milk
  • 1 tbsp Vinegar (or lemon juice)
  • 2 tbsp Mayonaise
  • 1 tbsp Whole-grain mustard
  • 1 tsp Hot sauce or srirachi
  • 1/2 cup All-purpose flour
  • 1/4 cup Corn starch
  • 2 tbsp Spices (oregano, chili powder, chipotle, paprika, garlic powder, salt, pepper)
  • Whatever is available Additional toppings

Recipe:

  1. Butterfly the chicken into approximately 1/2 inch thickness strip
  2. Mix the milk, vinegar, and a pinch of salt and add the chicken
  3. Mix flour, spices, and corn starch. Coat chicken in mixture.
  4. Deep fry in maybe two inches of oil for 8 - 10 minutes, flipping once or twice.
  5. Serve on toast or bun, coat either side with mixture of mayonaise, hot sauce, and whole-grain mustard.

Notes

Chicken thigh is probably preferable as it's easier to cook to high temperatures, however breast works fine here. Just defrost it the night before.