Made With
Sweet Dinner Potato RollsIngredients
Sandwich
6 Boneless Skinless Chicken Thighs, cut into 12 cutlets
12 Pieces of Bacon, fried
Vegetable Oil, for frying
12 Martin's Sweet Dinner Potato Rolls
Marinade
1 Cup Buttermilk
1 Teaspoon Paprika
1 Teaspoon Salt
½ Teaspoon Onion Powder
½ Teaspoon Garlic Powder
1 Teaspoon Cayenne Pepper
Breading
1 ¾ Cup All Purpose Flour
2 Teaspoons Paprika
1 Teaspoon Baking Powder
1 Teaspoon Oregano
1 Teaspoon Salt
½ Teaspoon Onion Powder
½ Teaspoon Garlic Powder
½ Teaspoon Cayenne Pepper
¼ Teaspoon Black Pepper
Jalapeno Aioli
1 Large Jalapeño Pepper, diced
1 Tablespoon Lime Juice
1 Cup Mayonnaise
1/4 Cup Fresh Cilantro Leaves, chopped
1/4 Teaspoon Salt
Freshly Ground Black Pepper, to taste
Serves: 12
Directions
Step 1
Pound chicken thighs and cut into 12 cutlets.
Step 2
For marinade, add buttermilk, salt, paprika, onion powder, garlic powder, and cayenne pepper in a medium sized mixing bowl. Stir to combine. Add chicken thighs and stir to evenly coat. Cover and allow to marinate in the fridge for a minimum of 4 hours.
Step 3
To make dredge, add flour, paprika, baking powder, salt, oregano, onion powder, garlic powder, cayenne pepper, and black pepper to a shallow dish. Dredge each chicken thigh through the flour mixture making sure each one is completely coated. Place aside.
Step 4
Heat 3-4 cups oil to 350⁰F in a deep fryer, or heavy bottom pan. Place thighs slowly into oil. Fry one at a time for three to four minutes per side or until golden brown. The internal temperature of the chicken should reach 165⁰F. Carefully remove thigh from oil and place on a wire rack with paper towels beneath. Avoid placing directly on paper towels.
Step 5
In another bowl, combine the mayonnaise, diced jalapeno pepper, lime juice, cilantro salt and pepper. Mix well to blend.
Step 6
Slather the Martin’s Dinner Potato Rolls with the jalapeno aioli, add the fried chicken and fried bacon, and serve immediately.
