Name: Fried chicken tender sandwich
Cook time: 1800 s
Total time: 1800 s
Yield: 2 sandwiches
Ingredients: For the chicken dredge; 4 cups flour; 1 cup corn starch; 1 tbsp Spiceology Guajillo Ground Chile; 1 tbsp Spiceology Onion, Powder; 1 tbsp Spiceology Garlic Powder; 1 tbsp Spiceology Black Pepper; 2 tbsp kosher salt; chicken tenders; buttermilk; canola oil; For the green tomatoes; green tomatoes; dill; cloves Spiceology; Spiceology Fennel Seed; Spiceology Black Pepper; Spiceology Red Chili Flake; Spiceology Coriander Seed; Spiceology Flakey Salt; rice vinegar; water

Latin American

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Chef Matt Broussard

Fried chicken tender sandwich 

Mix all ingredients and can be stored for later if wanted.

Marinade chicken in seasoned buttermilk for about thirty minutes. 

Fry in canola oil at 300°F until internal temp reaches 165°F and golden brown.

Serve on texas toast with dijon mustard, kewpie mayo, green tomato pickles

For the green tomato pickles, check out this video <iframe width="100%" height="315" src="https://www.youtube.com/embed/YjabBSHWlHM" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>