Name: Chef Jorge Serrano's Peruvian Crispy Chicken Sandwich
Prep time: Minimal

The chicken sandwich wars continue to rage in Los Angeles, and Jorge Serrano has his entry at the ready. At the Short Stories restaurant, the chef’s chicken sandwich marries influences from both Peru and Japan for a variation that reflects both his passion and his training.

“Having worked for Nobu for over six years, I’ve always had a passion for Japanese culture and cuisine,” Serrano tells InsideHook. In applying these influences to the sandwich, he adds flair to the on-trend item while also keeping it out of the Hot Ones sphere of influence.

“I wanted to bring it down a notch and not make it spicy, but still keep it full of flavor,” he explains.

To make this sandwich yourself, your first task is to butterfly boneless, skinless chicken breasts, a technique that calls for carefully slicing the meat nearly all the way through and opening it like a book. Arm yourself with a sharp chef’s knife, and keep your fingers out of the way. The result is a thinner breast with more surface area — all the better for more of that crispy coating.

Speaking of which, the chicken is first dredged in a simple spiced flour, seasoned with paprika, cumin and two kinds of pepper. Black pepper adds a familiar spice and aroma, while Japanese togarashi adds a slight kick of heat and some rich, nutty notes. After a first dredge, the chicken breasts are dunked in seasoned buttermilk before taking a second trip through the flour — a double dip that, according to Serrano, ensures a thick, crispy coating.

Yuzu imported from Japan adds a lovely, balanced acidity both to the buttermilk coating and to the truffle aioli that’s spread on the brioche buns, which are the chef’s favorite part of the sandwich.

“They are what holds it all together,” he says. “And we all know how a bad bun can ruin a good sandwich or burger.”

Chef Jorge Serrano's Peruvian Crispy Chicken Sandwich

Prep Time: Minimal

Servings: 1

Ingredients

For the spiced flour breading

200 grams (1⅔ cups) all-purpose flour
5 grams (2 tsp.) paprika
5 grams (2½ tsp.) ground cumin
5 grams (1 tsp.) Maldon salt
5 grams (2 tsp.) crushed black pepper
5 grams (2 tsp.) togarashi pepper

For the buttermilk marinade

300 grams (1¼ cups) buttermilk
50 grams (¼ cup) yuzu juice, unsalted
5 grams (¾ tsp.) kosher salt
5 grams (2 tsp.) paprika
5 grams (2½ tsp.) ground cumin

For the truffle aioli

200 grams (¾ cup) Japanese Kewpie mayonnaise
20 grams (4 tsp.) truffle oil
10 grams (2 tsp.) yuzu juice, unsalted
10 grams (2 tsp.) grainy Dijon mustard
5 grams (¾ tsp.) salt

For the sandwich

1 chicken breast, butterflied
1 slice Swiss cheese
1 brioche bun
Butter lettuce
Roma tomato, thinly sliced
Shallot, thinly slice
Frying oil
Olive oil
Salt and pepper

Directions

In a bowl, whisk together the spiced flour ingredients. In another bowl, whisk together the ingredients for the buttermilk marinade. Preheat the frying oil to 350 degrees, and preheat the oven to 350 degrees.
Dunk the chicken breast in the spiced flour mix, then dunk into the buttermilk marinade, shaking off any excess. Dunk once more into the flour mixture, then carefully add to the hot oil and fry for 4 minutes.
While the chicken is frying, season the brioche bun with olive oil, salt and pepper. Grill for about 30 seconds per side.
When the chicken is cooked, set it on a paper towel-lined plate to drain. Place the cheese slice on top, and place into the oven for 1 minute, just to melt the cheese.
Spread the bun with truffle aioli, and place the chicken on the bottom bun. Add tomato, lettuce and shallots, and finish with the top bun. Serve immediately.