These MEXICAN CRISPY CHICKEN SANDWICHES Will Be the BEST You Ever Have | Tortas de Pollo

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are often cheaper and quicker to use.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas can mimic creaminess at a lower cost.

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Queso fresco is often less expensive and adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more cost-effective option.

Tenderize 2 pounds of chicken breast by placing plastic wrap over it and flattening it out.

Mix 3 eggs and 1/4 cup of milk in a bowl and whisk together.

Add 1 minced garlic clove, 1 tablespoon chili powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon oregano to the egg mixture and mix well.

Transfer the chicken breast to the marinade and let it marinate for 30 minutes.

Prepare the chipotle sauce by mixing equal parts of mayonnaise and sour cream (1/2 cup each), adding chipotle peppers, 1 garlic clove, juice of half a lemon, black pepper, and salt, then blend until smooth.

After 30 minutes, heat oil in a deep fryer or pot for frying the chicken.

Mix 3/4 cup bread crumbs, 3/4 cup panko, and 1 cup Parmesan cheese together in a bowl.

Remove excess marinade from the chicken and coat it with the breadcrumb mixture.

Deep fry the chicken for 3 to 5 minutes until golden brown, then drain excess oil.

Cut the bolillo rolls in half and butter the griddle to toast the bread on both sides.

Spread refried beans on the bottom piece of the bread, then layer with toppings: chicken, avocado, lettuce, onions, tomatoes, jalapeños, and drizzle with chipotle sauce.

Close the sandwich and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens