Mexican Hot Chicken Sandwich

Preparation

Dredge:

• Combine ingredients for dredge in a medium bowl.
• Reserve in a dry place until needed. 

Glaze:

• Heat oil in skillet.
• Sweat onions and garlic.
• Add white wine vinegar, hot sauce, paprika, chipotle powder, and white wine.
• Add water, agave, and glucose.
• Reduce for 20-30 minutes. Strain

Pickled Jalapeno: 

• Heat Vinegar, water, salt, sugar, bay leaf, mexican oregano in a pot.
• Bring to a boil for 2 minutes.
• Strain, let cool for 15 minutes, pour over the jalapenos.

Marinade: 

• Combine buttermilk, Sriracha, and salt in a bowl and whisk.
• Place chicken thigh in a plastic bag, or in between two pieces of plastic wrap.
• Pound out the chicken starting in the center, pounding towards the edges.
• Place the chicken thighs in the marinade and marinate in the refrigerator for 1-12 hours.

Poblano Ranch

• Treat each section like its own recipe.
• Combine poblano, jalapeno, cilantro, and half of the blended oil in a blender.
• Steep in a pot with the rest of the oil for about 20 minutes.
• Strain though a cheesecloth.
• Cool Down the oil.
• Put egg yolks lemon juice and water in the robot coup and slowly pour in the green oil to make an aioli.
• Put the aioli in a mixing bowl and whisk together with the last 4 ingredients.

Chicken: 

• Remove chicken from buttermilk and place in dredge to coat thoroughly.
• Add to 300 degree oil and fry until golden brown. 
• Remove and place on wire rack to drain. Brush with glaze. 

Serve: 

• Slice roll, butter both sides, and toast.
• Spoon additional glaze on to the chicken.
• Spread poblano ranch on roll, add chicken.
• Top with lettuce tomato and jalapeno.
• Cut and serve.

Ingredients

For the Dredge: 

• 3 c. AP flour
• 1/4 c. Sazon con Culantro y Achiote
• 1/4 c. Chipotle Powder
• 1/4 c. Onion Powder
• 1/4 c. Turmeric
• 1/4 c Dried Thyme, finely ground
• 3 Tbsp Salt

For the Glaze: 

• 1/2 c. White Onion, small dice
• 2 Tbsp Garlic, minced
• 1/2 c. Smoked Sweet Paprika
• 1 Tbsp Chipotle Powder
• 1/4 c. Glucose
• 1 Tbsp White Wine Vinegar
• 2 Tbsp Cholula Hot Sauce
• 1/2 c. Agave
• 2 1/2 c. Water 
• 2 Tbsp Oil 

For the Pickled Jalapenos: 

• 8 c. Apple Cider Vinegar
• 4 c. Water 
• 1 bay leaf 
• 1/3 c. Sugar
• 1/4 c. Salt
• 12 Jalapenos, sliced
• 1/2 onion, sliced

For the Poblano Ranch: 

GREEN OIL

• 1 c. Poblano Rajas
• 1 Roasted Jalapeno
• 1/2 c. Cilantro
• 2 c. Blended oil
• 4 c. Water 

AIOLI

• 2 Egg Yolks
• 2 Tbsp Lemon juice
• 2 Tbsp Water
• 2 c . Green Oil

RANCH

• 4 Tbsp Buttermilk
• 1/2 c. Crema
• 1 Tbs Salt
• 1 Tbs Black pepper
• For the Marinade
• 2 c. Buttermilk
• 1/4 c. Sriracha
• 2 tsp salt

3 Boneless, Skinless Chicken Thights, pounded. 

For the Chicken & Sandwich

• 1 Telera Roll, toasted in butter
• 2 Chicken Thigh, each
• 1/2 c. Glaze 
• 1/4 c. Shredded Romaine
• 2 slices Tomato
• 2 Tbsp Pickled Jalapenos 
• 2 Tbsp Poblano Ranch