NASHED-UP HOT CHICKEN CUTLET SANDWICH

Ingredients

CHICKEN AND MARINATE:
• 2 chicken breasts
• 1 cup (240 grams) buttermilk (or 1/2 whole milk + 1/2 plain yogurt)
• 1 large egg
• 2 1/2 tsp salt
• 1 tsp tabasco sauce
• 1/2 tsp ground black pepper
• 1/2 tsp sugar
• 1/2 tsp garlic powder
HOT CHICKEN PASTE:
• 4 tbsp (24 grams) Korean chili flakes/gochugaru
• 1 tbsp (12 grams) white peppercorns
• 2 1/2 tsp (9 grams) light brown sugar
• 2 tsp (3 grams) Mexican chili powder
• 2 tsp (6 grams) garlic powder
• 1 tsp (4 grams) black peppercorns
• 1 tsp (2 grams) paprika
• 1/4 tsp salt
• 1/8 tsp curry powder
• 1/4 cup (50 grams) canola oil + 1/4 cup (56 grams) unsalted butter
• 1 grated garlic
• 1/2 tsp white wine vinegar
CUCUMBER QUICK PICKLES:
• 2 (225 grams) baby cucumbers, cut into thick slices
• 1/4 cup (58 grams) white wine vinegar
• 2 tbsp sugar
• 1 tsp salt
• 2 tsp whole mustard seeds, toasted and coarsely ground
• 2 tsp Dijon mustard
CHICKEN BREADING:
• 1 cup (127 grams) all-purpose flour
• 1 cup (107 grams) tapioca flour
• 3/4 cup (102 grams) find cornmeal
• 1/2 tsp salt and ground black pepper

Instructions

1. TO MARINATE THE CHICKEN: With a sharp knife, slice cross the breast to open it up like a book without completely cutting through. Try to achieve the same thickness on both sides. Place it in between 2 pieces of parchment, then with the flat side of a meat-pounder, pound the breast from the centre then outward, until it's about 1/4" (6 mm) thick. Repeat with the other breast. Whisk together buttermilk, egg, salt, tabasco sauce, ground black pepper, sugar and garlic powder until smooth, then marinate the chicken in the mixture for at least 2 hours to 4 hours.
2. TO MAKE THE HOT CHICKEN PASTE: (If you don't have a spice-grinder or a blender with spice-grinder attachment, you can just mix together pre-ground spices, and ground cayenne for Korean chili flakes.) In a spice-grinder, grind Korean chili flakes, white peppercorns, light brown sugar, Mexican chili powder, black peppercorns, paprika, garlic powder, salt and curry powder for a couple min, until it's finely powderized. Transfer to a large bowl and set aside. Heat canola oil and unsalted butter together over medium-high heat, until the milk solids starts to brown. Pour the hot oil into the spice-mixture while whisking simultaneously. Once incorporated, add the grated garlic and white wine vinegar, and whisk to combine. Set aside for at least 2 hours before using.
3. MAKE THE CUCUMBER QUICK PICKLES: In a large bowl, soak the sliced cucumber with white wine vinegar, sugar and salt. Let stand for 30 min, tossing and turning occasionally. Then squeeze the cucumber hard in between your hands, in small batches, to get rid of any excess liquid, then discard the liquid. Toss the cucumber with toasted and ground mustard seeds and Dijon mustard. Set aside until needed.
4. TO FRY THE CUTLETS: In a large bowl, whisk together flour, tapioca flour, fine cornmeal, salt and pepper. Remove the cutlets from the marinate, then drench it in the flour-mixture until all surfaces are thoroughly coated. Place the breaded cutlets on a baking-rack for 10 min for the flour to hydrate slightly. Meanwhile, add enough canola oil into a large deep skillet (a cast-iron skillet is perfect) until it reaches 2" deep. Heat over medium-high heat until it reaches 330F/165C, or until it bubbles up immediately around an inserted wooden chopstick. Fry the cutlet one at a time, until golden browned on both side
5. Your hot paste may seem too thick and unspreadable at this point. Microwave on high for 40 sec to loosen up (or in a pot over medium heat). To rub the hot paste over the cutlets, I like to use my hands with plastic gloves (but you can use a brush). Just rub/apply as much or as little evenly into the nooks and crannies of the cutlets. Serve the cutlets in between a soft burger buns with a bit of mayonnaise and cucumber pickles. I like to stick a couple of basil leaves in there, too but that's optional.

Notes