Categories: Sandwiches/Wraps
Ingredients
- Chicken:
- 6 cups warm water
- 3/4 cup light brown sugar
- 1/2 cup plus 5 1/2 tsp kosher salt, divided
- 1 1/2 lb. chicken breasts, cut into 1/2-inch pieces
- 3 1/2 cups cornstarch
- 1 1/2 cups all-purpose flour
- 5 tbsp. chili powder
- 2 tbsp. coarse yellow cornmeal
- 2 tbsp. onion powder
- 2 tbsp. garlic powder
- 2 cups whole buttermilk
- Braised Greens:
- 4 oz. fresh Mexican chorizo, casings removed
- 1 cup chopped yellow onion
- 2 tbsp. diced jalapeno
- 12 oz. bunch collard greens, stemmed and cut into 1 1/2-inch pieces
- 1 tsp kosher salt
- 1 tbsp. red wine vinegar
- Spiced Oil:
- 1 tbsp. cayenne pepper
- 1 tbsp. light brown sugar
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 cup grapeseed oil, plus more for frying
- Additional Ingredients:
- 24 (6-inch) yellow corn tortillas, warmed
- 1 1/2 cups chopped bread-and-butter pickle chips
Directions
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Make the chicken: Stir together 6 cups warm water, sugar, and 1/2 cup salt in a large, lidded container until dissolved. Let cool. Place chicken in brine; cover and chill 8 hours.
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Drain chicken, and discard brine. Whisk together cornstarch, flour, chili powder, cornmeal, onion powder, garlic powder, and 4 tsp salt in a large bowl. Place buttermilk in a separate bowl. Working in small batches, dredge chicken pieces in cornstarch mixture, dip in buttermilk, and dredge again in cornstarch mixture. Place coated chicken pieces in a fine wire-mesh strainer, and shake off excess flour mixture. Place chicken in a single layer on 2 wire racks on rimmed baking sheets, and let stand 15 minutes.
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Make the braised greens; Meanwhile, place chorizo, onion and jalapeno in a large skillet over medium. Cook, stirring occasionally, until chorizo is crumbled and browned and onions are softened, 8-10 minutes. Add greens and 1 tsp salt; cover and cook until tender, 3 to 4 minutes, stirring once halfway through. Stir in vinegar. Remove from heat.
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Make the spiced oil: Stir together cayenne, brown sugar, onion powder and garlic powder in a small bowl. Heat 1 cup grapeseed oil in a medium skillet over medium-high until hot, about 4 minutes. Remove from heat, and add spice mixture to oil, stirring to combine. Let cool 10 minutes. Transfer to a large heatproof bowl.
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Preheat oven to 200. Heat 1 inch of grapeseed oil in a large, heavy, high-sided skillet over medium-high to 360. Working in 3 batches, fry chicken, turning occasionally, until crispy and cooked through, 4 to 5 minutes. Transfer to bowl with spiced oil; toss to coat. Lift chicken from bowl; place on a wire rack set in a rimmed baking sheet. Sprinkle with 1/2 tsp salt. Transfer baking sheet to preheated oven to keep warm. Repeat procedure 2 times with remaining chicken and remaining 1 tsp salt.
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Divide braised greens and fried chicken among warm tortillas. Top with pickles.