Presenting the deep fried chipotle chicken sang. Thick, bodacious chicken breasts were sliced transversely to provide a well sized but not overwhelming primary component. Said slices were pre-baked and then floured and tenderized via iron skillet. Following dunkage and lathering in egg, Italian style breadcrumbs provided a uniform coat ideal for the subsequent deep fry in olive oil. Both slices of locally baked multi grain sour dough were coated in a homemade chipotle mayo, which was then topped with our deep fried product. This was subsequently topped with a bacon weave, Jalapeño Havarti, red leaf lettuce, THINLY sliced tomato, and the bookend bread slice. The flavours blended seamlessly, which can be testified to by certified taste testers: Peter Dimes, Taylor Robert & Iain McPhee
Posted on: Wed, 14 Jan 2015 20:49:56 +0000
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