THE DIRTY BIRD
Tender chicken breasts seasoned with Big Mama’s Huli Huli Dry Rub, and topped with peameal, grilled pineapple, cheese, pickled onion salsa and ancho aioli.
6-8 tbsp Oil
2 chicken breasts, cut in half
2 eggs, beaten
1 c. flour
1 c. breadcrumbs, seasoned with salt, pepper and Big Mama’s Huli Huli Dry Rub (to taste)
Big Mama’s Huli Huli Dry Rub, to taste
2 brioche buns
2 slices Swiss cheese
2 slices pineapple, grilled
4 slices peameal bacon, cooked
Toppings: lettuce, tomato, pickled onion and jalapeño salsa, ancho aioli
Pound the chicken halves flat between 2 pieces of cellophane.
Season with Huli Huli.
Dredge each piece in flour, egg and breadcrumbs.
Heat oil in pan. Fry chicken until cooked through. Set aside on paper towel to drain. Dust with salt.
Grill bun with butter; then layer with lettuce, aioli, chicken, Swiss, pineapple, peameal, chicken, slaw, tomato.