Fried Chicken Torta
Hailing from Mexico, this mouthwatering sandwich features crispy, golden-brown fried chicken topped with all the best taco fixings for an easy to make menu item that’s irresistible to your customers.
Ingredients:
- Fried chicken breast, breaded - 5 oz.
- Cheddar cheese, sliced - 1 slice
- Talera Roll, cut in 1/2 - 1 each
- Shredded lettuce - 1/2 oz.
- Blueberry Pomegranate ginger- garlic mayonnaise - 2 oz.
- Sliced tomatoes - 2 each
- French fries - 5 oz.
- Phase ,LBA - 1 oz
Preparation:
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Fry the chicken in a 350F.- degree deep fryer until golden brown and the chicken reaching an internal temp of 165F. degrees internally.
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Toast the bun on the flat top with the Phase LBA until toasted to a golden brown.
On the heel of the roll drizzle 1/2 of the mayonnaise, place the shredded lettuce, then fried chicken.
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Place the tomatoes on the cheese, drizzle the top of the tomatoes with the remainder of the mayonnaise and close the sandwich. Pick the sandwich and cut in 1/2 on an angle.
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Place the sandwich on the plate with the cut side out and place the fries on the side of the sandwich on the plate.
