Chipotle Fried Chicken Sandwich with Queso Fresco
Chipotle Fried Chicken Sandwich with Queso Fresco is an easy, pan-fried chicken sandwich topped with chipotle mayo, pickles, and cheese!
I’m a sucker for a juicy, fried chicken sandwich.
Honestly, one of my top three favorite foods to consume. The other two: cheeseburger & French fries.
I’m all for the traditional way of serving a fried chicken sandwich with pickles, slaw, and mayo. However, today we are mixing it up and adding some spice to the OG. This Chipotle Fried Chicken Sandwich with Queso Fresco comes with all sorts of new flavors thanks to chipotle powder, chipotle adobo peppers, and Queso fresco.
Another bonus about this sandwich it’s not deep fried. Meaning, quicker to plate and easy to eat! Shall we see what all the fuss is about?
What’s in this Chipotle Fried Chicken Sandwich with Queso Fresco?
When you think of fried chicken an immediate picture that comes to mind is yes, the crispy outer skin, but also the clean-up! Well, the good news about this friend chicken sandwich it’s simple to make and even easier to clean-up. The secret to this sandwich success is pounding the chicken thinly and shallowing frying it in a skillet. That’s it! Okay, and a few other ingredients you’ll need like:
- Chicken breasts
- All-purpose flour
- Egg
- Chili powder
- Garlic powder
- Onion powder
- Panko bread crumbs
- Olive oil
- Chipotle adobo sauce
- Hoagie rolls
- Mayo
Tips for Making this Chipotle Fried Chicken Sandwich with Queso Fresco:
- Chicken breasts. You will want medium-sized chicken breasts since you’ll be pounding the chicken with a meat mallet until about 1/2-inch thick.
- Panko breadcrumbs. The best breadcrumbs in my opinion. If for some reason you can’t find panic you can always sub in regular breadcrumbs.
- Adobo peppers. Look for a small can in the grocery store next to the salsas. Pro tip: since you will only be using 1 pepper, freeze the rest to use later.
- Queso fresco. I adore this cheese! Melts beautifully and adds a bit of flavor to the sandwich without overpowering.
- Butter pickles. Of course you can use any kind of pickles you have on hand. I personally like the bread and butter because it cuts the heat from the adobo peppers.
Frequently Asked Questions:
What type of oil do you use to fry the chicken?
Honestly, I used regular olive oil. Since the chicken is pounded thinly it will cook quickly unlike deep frying. If you want to use vegetable oil that works too!
Do you have to use chicken in this recipe?
Not at all. You could swap it out for turkey, beef, or pork.
What if you can’t find adobo sauce?
If you want to keep the heat, you can always try mixing in your favorite salsa or Chipotle Tabasco.
Can you make this recipe in the air fryer?
Absolutely! Just fall all the dredging steps and cook the chicken in the air fryer according to the instructions per your fryer.
More Delicious Chicken Recipes to Enjoy:
- Open-Faced Persian Chicken Sandwich with Pomegranate Honey
- Loaded Fried Chicken Curry Tacos with Ginger Aioli
- Fried Chicken Shawarma Sandwich
- Fried Chicken and Waffle-Tots with Honey
Chipotle Fried Chicken Sandwich with Queso Fresco
Ingredients
- 4 6 ounce Boneless chicken breasts
- 1 large Egg
- 1 tbsp Water
- 1/3 cup All-purpose flour
- 3/4 cup Panko bread crumbs
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Kosher salt and pepper to taste
- 2 tbsp Olive oil
- 1 whole Chipotle pepper in adobo sauce, finely chopped
- 1 tbsp Adobo sauce
- 1/4 cup Mayonnaise
- 1/4 cup Queso fresco crumbled, divided
- 4 Bolillo rolls, or hoagie buns, toasted
- 1/2 cup White onion, sliced
- 1/2 cup Bread and butter pickles
Instructions
- Using the flat side of a meat mallet, flatten chicken breasts between two pieces of plastic wrap until 1/2 inch thick.
- In a shallow dish or pie dish, lightly beat together egg and the water. Place flour in another shallow dish. In a third shallow dish combine bread crumbs, chili powder, garlic powder, onion powder, kosher salt, and pepper. Dip each chicken breast in the egg mixture, then in flour to coat. Dip in egg mixture, then in crumb mixture to coat until.
- In a 12-inch cast-iron skillet heat oil over medium. Add the chicken. Cook 12 to 16 minutes or until a meat thermometer reaches(165°F). In the last couple minutes of cooking, top each chicken breast with 1 tbsp of the Queso fresco. Cover the skillet with a baking sheet if need be to melt the cheese.
- In a small bowl combine chipotle peppers, adobo sauce, and mayonnaise. Spread tops of buns with chipotle mixture. Fill buns with chicken, onion slices, and pickles. Serve and enjoy!
