Chipotle Maple Chicken Sandwich

Ready to spice up your sandwich game? Introducing our Chipotle Maple Chicken Sandwich—an explosion of flavors perfect for any occasion. Juicy, marinated chicken thighs are perfectly fried, then paired with a zesty slaw and creamy chipotle maple mayo. This recipe makes four mouthwatering sandwiches that are sure to be a hit. Get ready to savor every bite!

Makes: 4 sandwiches

Ingredients:

For the chicken:

• 2 lbs. boneless skinless chicken thighs
• 1 cup buttermilk or dairy free yogurt
• 2 canned chipotles in adobo, chopped
• ½ lime
• 1 ½ tablespoons SKORDO Chipotle Maple Rub, divided
• 1 cup all-purpose flour
• ½ cup cornstarch
• Frying oil

For the slaw:

• 1 tablespoon red wine vinegar
• 1 lime
• ¼ cup mayonnaise
• 1 tablespoon maple syrup
• 2 canned chipotles in adobo, minced
• 1 bell pepper, thinly sliced
• 1 jalapeno, sliced
• ¼ cup scallions, thinly sliced
• 2 tablespoons cilantro, fine chopped
• 2 cups cabbage, thinly sliced
• ¼ cup red onion, thinly sliced
• 1 teaspoon SKORDO Chipotle Maple Rub

To assemble:

• Brioche Buns
• ½ cup mayonnaise
• 1 teaspoon SKORDO Chipotle Maple Rub
• 1 tablespoon maple syrup
• Avocado, sliced
• Tomato, sliced

Directions:

1. Marinate your chicken: In a medium bowl mix buttermilk (or dairy free alternative), ½ tablespoon SKORDO Chipotle Maple, lime juice, chopped chipotles and chicken. Cover and chill 4 hours overnight.
2. Make your slaw: In a medium bowl mix mayonnaise, lime juice, vinegar, maple syrup, and SKORDO Chipotle Maple together. Add veggies and mix to combine. Cover and chill until ready to eat. 
   
3. Bread your chicken: In a shallow dish whisk together your flour, cornstarch, and remaining 1 tablespoon SKORDO Chipotle Maple. Take each chicken thigh out of the marinade, scrape off most of the marinade back into the bowl and press chicken into the flour blend firmly on both sides. Transfer to plate and chill until fry oil is ready.
4. Preheat oven to 350 degrees. Then, preheat frying oil to 325-350 degrees and begin frying chicken thighs in small batches, flipping halfway. Transfer crispy chicken to wire rack and finish in the oven until fully cooked, 165 degrees internal temp.
5. Make your sauce: Quickly mix together mayo and 1 teaspoon SKORDO Chipotle Maple.
6. Assemble your sandwiches: Toast your buns and spread seasoned mayo across top and bottom buns. Add tomato and avocado to bottom bun, then top with crispy chicken thigh. Drizzle maple syrup over chicken, then top with spicy slaw and finish with top bun. Enjoy!