The Weeknight Table

Ingredients
Produce

• 1 cup fresh cilantro leaves
• 2 cloves garlic
• 1 jalapeño (seeded or not)
• 1 lime, juiced
• 1 tomato, sliced
• Shredded lettuce
• Dill pickle slices
• ½ small white onion, thinly sliced
• 
  Meats
• 2 large boneless, skinless chicken thighs (or breasts, pounded thin)
• 
  Dairy
• 1 cup buttermilk
• ½ cup mayonnaise
• 
  Pantry / Dry Goods
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 1½ teaspoons kosher salt
• ½ teaspoon cayenne (optional)
• 1 teaspoon sugar
  Oils
• Oil for frying
  Bread / Bakery

– 2 brioche buns

Instructions
Season the buttermilk with salt, garlic powder, paprika, and black pepper. Add the chicken and let it marinate for at least 2 hours, preferably overnight.

Make the green sauce by blending cilantro, mayonnaise, garlic, jalapeño, lime juice, and a pinch of salt until smooth. Add a splash of water or oil if needed to loosen it. Taste and adjust seasoning. Chill until ready to use.

In a separate bowl, combine flour, cornstarch, remaining spices, salt, and sugar.
Remove the chicken from the marinade and let the excess drip off. Press it firmly into the flour mixture so it forms craggly, textured bits. Let it sit for a few minutes so the coating adheres.

Heat oil to 350°F. Fry the chicken until deeply golden and crispy, about 5–7 minutes, until cooked through. Drain on a rack.

Toast the brioche buns in a little butter until golden.

Spread green sauce on the bottom bun. Add lettuce, tomato, fried chicken, pickles, and onions. Finish with more green sauce and the top bun.