Fried Chicken Sandwich

INGREDIENTS

• Don Pancho Cilantro Lime Crema
• 2 Chicken breasts 
• 1 cup All-Purpose Flour
• 1 tsp Cayenne 
• 1 tsp Smoked Paprika
• 1 tsp Salt 
• 1 tsp Pepper
• 3 Eggs
• 1/2 cup Buttermilk
• 2 tsp Sriracha
• 24 oz Vegetable Oil 
• 3 T Nashville Hot Seasoning of Choice (we used Meat Church Holy Voodoo)
• Texas Toast or Favorite Bread
• Hot Bacon Jam or favorite Jam / Jelly
• Pico De Gallo (We used this recipe from our friends at Belly Laugh Living)

DIRECTIONS

1. Preheat approximately 24 oz of Vegetable Oil in a cast-iron skillet to 350°F.  
2. Pound the chicken breasts (about ½ inch thick) to help ensure even cooking.
3. In a bowl large enough to hold one piece of chicken, beat two eggs. Add a 1/2 cup of Buttermilk and 2 tsp of Sriracha, mix well.
4. In another bowl large enough to hold one piece of chicken, mix 1 cup of all-purpose flour with 1 tsp of Cayenne, 1 tsp Smoked Paprika, 1 tsp Salt, and 1 tsp Pepper.
5. Dredge the chicken breast in the spiced flour mix, make sure to cover all sides. This will help the egg mixture to stick to the chicken.
6. Then give the chicken a bath in the egg, buttermilk & Sriracha. 
7. Place the chicken back into the flour dredge making sure to coat all sides again. 
8. Once Vegetable Oil is preheated to 350°F, Add the dredged chicken breast carefully to the hot oil.
9. Cooked until chicken reaches an internal temperature of 165°F, the breading should be a nice golden brown. 
10. Set chicken on wire rack to cool/degrease.
11. Make Nashville Hot Sauce: Using one ladle of the hot oil from the cast iron skillet, add it to a bowl with approximately 3 tablespoons of Nashville Hot Seasoning Blend.
12. Toast your bread or Texas Toast until golden brown.
13. Fry an egg on the griddle or stovetop.
14. Slather the Toast with Hot Pepper Bacon Jam and add the chicken. 
15. Top the chicken with Don Pancho Cilantro Lime Crema and place the fried egg on top w/ Pico De Gallo and another drizzle crema.