Fried Chicken Yum Yum

Ingredients

• 4 ounce boneless, skinless chicken breast or thigh
• 1 cup all-purpose flour, or gluten-free substitute
• 1 ounce pork rinds, such as 4505 chicharrones
• 1 whole egg
• 4 ounce whole milk
• 1 1/2 cup vegetable oil, for pan frying
• 1 hamburger bun
• 1 cup green cabbage, sliced
• 2 tablespoon red onion, sliced thin
• 2 tablespoon carrots, sliced into coins
• 6 cilantro sprigs
• 1 tablespoon pickled jalapenos
• 3 tablespoon white vinegar
• 2 teaspoon kosher salt
• 2 teaspoon sugar
• 1 teaspoon black pepper
• 1/2 cup mayonnaise
• 1 1/2 tablespoon white wine vinegar
• 1/2 tablespoon black pepper, ground
• 1 teaspoon salt
• 1/2 tablespoon coriander

Directions

1. Use a rolling pin or the side of a wine bottle to roll over and pulverize your pork rinds until they become about the size of a small bean
2. Pat dry and trim chicken.
3. Whisk together milk and egg in a shallow bowl or plate.
4. Season Chicken with salt and dredge in Flour or Substitute, pat excess off
5. Dip into Egg/Milk mixture, lift out and allow excess egg wash to run off
6. Pour your crushed chicharrones out onto a plate and place your chicken on top. Press gently in order to adhere the chich to the chicken piece, Continue until all sides are coated.
7. Preferably use a cast iron skillet. It should be large enough that when the chich-crusted chicken is placed in the oil, the oil comes half way up the sides of the chicken . Cook the chicken on medium heat (approx. 350 Fahrenheit) for 3-4 minutes on each side. Be sure to cook your chicken to an internal temperature of 165 Fahrenheit
8. Remove chicken from oil and place on a paper towel and season lightly with salt.
9. Combine all ingredients, except cilantro and let sit one hour.
10. Combine all the ingredients and chill well before using.