ABQ Hot Chicken Sandwich

6.6community · 0 votes6.6BM score

6.6

Slide to rate

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. 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. It scored 6.6 out of 10 here after cooking it exactly as written. The full method runs to 8 steps below. Read the whole thing once before you start: a couple of the steps overlap and it saves a burnt batch.

Ingredients

0 / 18

buttermilk marinade

Milk3 cups whole milk
Lime3 tbsp lime juice
Salt2 tsp salt
Black pepper1 tsp black pepper
Garlic powder1 tsp garlic powder
Chicken breast2 large chicken breasts

breading

All-purpose flour2 cups all-purpose flour
Cornstarch1/2 cup cornstarch
Salt1 tsp salt
Black pepper1 tsp black pepper
Garlic powder1 tsp garlic powder
Paprika1 tsp smoked paprika
Cayenne pepper1/2 tsp cayenne pepper

frying

Vegetable oilVegetable oil for frying

assembly

Brioche bun2 brioche buns
Butter1 tbsp butter
Wholegrain mustard2 tbsp grainy mustard
Dill pickle12 pickle slices

Recipe

1
Make 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.
2
In a large bowl combine flour, cornstarch, salt, black pepper, garlic powder, smoked paprika and cayenne pepper. Mix thoroughly so the spices are evenly distributed.
3
Remove 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.
4
Place 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.
5
Heat 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.
6
Butter the brioche buns and toast them cut-side down over medium heat for about 60 seconds until lightly golden.
7
Spread 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.
8
Top with pickle slices and close with the top bun. Serve immediately while the crust is still crisp and hot.