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baja chicken sandwich
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Fried Chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, Garlic Serrano Cream Gravy, Garlic Serrano Chili Mustard and Salsa Roja Aioli on a toasted sesame seed bun.

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ingredients

1 each Chicken filet, deep fried

1 each Sesame seed bun, toasted

1 tbsp salsa roja aioli

1 tbsp serrano chili mustard

1 each Pepper-jack cheese, sliced

2 oz serrano chili cream gravy

4 each Grilled onions, sliced

4 each Fresh pickles, sliced

1 each Lettuce leaf

16 oz Spicy kettle chips (optional)

directions

1.  Fry chicken breast until internal temperature is 165F. Spread crown of toasted bun with Salsa Roja Aioli and heel with Serrano Chili Mustard. Top with fried chicken breast, pepper-jack cheese, Serrano Chili Cream Gravy, grilled onions, fresh pickles and lettuce. Place crown on top. Serve with a side of spicy kettle chips.

salsa roja aioli

directions

1.  Combine Extra Heavy Mayonnaise (KE0898) with Korean hot sauce (KG3264HG) and blend well. Place in storage container, label, date and refrigerate.

serrano chili mustard

directions

1.  Combine ingredients in mixing bowl and blend well. Place in storage container, label, date and refrigerate.

serrano chili cream gravy

ingredients

8 oz serrano chili sauce (KG3265HG)

8 oz Half & half cream

1 oz Fried chicken oil

1 oz Flour

directions

1.  Place 1 Fl-Oz. oil from deep fryer in sauté pan, stir in flour and cook on low heat until lightly browned. Slowly add in half and half cream, stirring constantly until smooth. Add in serrano chili sauce (KG3265HG). Salt and pepper to taste. Cook for five minutes and hot hold until needed.