Description
How to make authentic chicken torta with crispy breaded chicken, creamy avocado and spicy chipotle mayo that brings Mexican street food to your kitchen.
Ingredients
Scale
Chicken and Breading
- 4 boneless skinless chicken breasts, pounded to ½-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Chipotle Mayo and Assembly
- ½ cup mayonnaise
- 2 chipotle peppers in adobo, minced
- 1 tbsp adobo sauce
- 4 crusty bolillo rolls or sub rolls
- 2 ripe avocados, sliced
- 1 large tomato, sliced
- ½ white onion, thinly sliced
- 2 cups shredded lettuce
Instructions
- Prep Chicken: Pound chicken breasts to ½-inch thickness between plastic wrap. Season both sides with salt and pepper. Let rest 10 minutes while you set up breading station.
- Make Chipotle Mayo: Whisk mayonnaise, minced chipotle peppers, and adobo sauce in small bowl. Taste and adjust spice level. This can be made up to 3 days ahead.
- Set Breading Station: Arrange three shallow dishes: flour mixed with garlic powder and paprika, beaten eggs, and panko breadcrumbs. Line up in order for efficient assembly process.
- Bread Chicken: Dredge each chicken piece in seasoned flour, then egg, then panko, pressing gently to adhere. Place on clean plate and don’t stack pieces together.
- Cook Chicken: Heat ½ inch oil in large skillet over medium-high heat. Fry chicken 4-5 minutes per side until golden and 165°F internal temperature. Drain on paper towels.
- Prepare Rolls: Slice rolls in half and lightly toast cut sides. Spread generous amount of chipotle mayo on both halves while chicken rests for 2-3 minutes.
- Assemble Tortas: Layer bottom roll with lettuce, tomato, onion, crispy chicken, and avocado slices. Top with more chipotle mayo if desired and crown with top roll. Serve immediately.
Notes
- Don’t skip pounding the chicken thin; it ensures even cooking and tender results.
- Store chipotle mayo in refrigerator for up to one week in airtight container.
- Substitute chicken thighs for even juicier results, just adjust cooking time slightly.
- Toast rolls lightly to prevent soggy bottoms from sauce and vegetables.
- Test oil temperature with breadcrumb first; it should sizzle immediately when ready.
- Assemble sandwiches just before serving to maintain optimal texture and crispiness.
Allergy Information: Gluten, Eggs
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g