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)
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
serrano chili mustard
1. Combine ingredients in mixing bowl and blend well. Place in storage container, label, date and refrigerate.
serrano chili cream gravy
8 oz Half & half cream
1 oz Fried chicken oil
1 oz Flour
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.