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ABQ Hot Chicken Sandwich
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About
The official sandwich of Los Pollos Hermanos. This is the version inspired by the famous ABQ Hot Chicken Sandwich approved by Vince Gilligan himself. No fancy sauces, no overloaded toppings, just crispy fried chicken, grainy mustard, pickles, and a butter-toasted brioche bun. Simple, disciplined, and built around consistency.
FOR THE BUTTERMILK MARINADE:
• 3 cups whole milk
• 3 tbsp lime juice
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 large chicken breasts
FOR THE BREADING:
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
FOR FRYING:
• Vegetable oil for frying
FOR ASSEMBLY:
• 2 brioche buns
• 1 tbsp butter
• 2 tbsp grainy mustard
• 12 pickle slices
The finished sandwich should have a thick, craggy golden crust with plenty of crunchy edges. The chicken should be juicy inside while the pickles and mustard provide the only contrast to the rich fried coating. Serve with fries just like Los Pollos Hermanos.
Recipe
- 1Make the buttermilk marinade by combining milk, lime juice, salt, black pepper and garlic powder. Stir well, add the chicken breasts and refrigerate for 12 hours. The chicken should be fully submerged.
- 2In a large bowl combine flour, cornstarch, salt, black pepper, garlic powder, smoked paprika and cayenne pepper. Mix thoroughly so the spices are evenly distributed.
- 3Remove the chicken from the marinade and let the excess drip off for about 30 seconds. Dredge each breast in the flour mixture, dip it back into the marinade, then coat it in flour again. Press firmly with your hands to create rough flakes and craggy edges.
- 4Place the breaded chicken on a wire rack and let it rest for 10 minutes. This step helps the coating adhere properly and prevents it from falling off during frying.
- 5Heat vegetable oil to 175C / 350F. Fry the chicken breasts for 5 to 6 minutes until deep golden brown and the internal temperature reaches 74C / 165F. Transfer to a wire rack and let them rest for 2 minutes.
- 6Butter the brioche buns and toast them cut-side down over medium heat for about 60 seconds until lightly golden.
- 7Spread grainy mustard on the bottom bun. Place one fried chicken breast on top, followed by a second breast to create the signature double-chicken stack.
- 8Top with pickle slices and close with the top bun. Serve immediately while the crust is still crisp and hot.
