Crunchy Smoked Chicken Breast with Jalapeno Aioli

METHOD:

1. Place chicken and buttermilk in a bowl and cover with plastic wrap

2. Add hickory wood chips to the burn chamber of the Sage Smoking Gun. Place hose under plastic wrap with the opening sitting above the liquid. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds or until vessel is filled with a dense smoke. Remove hose and reseal plastic wrap. Refrigerate overnight

3. To make jalapeno aioli, place aioli and jalapenos in a small bowl and mix to combine. Season. Cover with plastic wrap

4. Add hickory wood chips to the burn chamber of the Sage Smoking Gun. Place hose under the plastic wrap with the opening sitting above the aioli. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes

5. Line a baking tray with paper towels and set aside

6. Heat oil in a deep frying pan until it reaches 350F or if you add a wooden spoon to the oil the oil will start to bubble

7. Place flour, baking powder, cayenne pepper, smoked paprika, onion powder and garlic powder in a large bowl and mix to combine. Drain the chicken from the buttermilk, dredge in flour mixture and cook in batches for 3–5 minutes, turning occasionally or until crisp and chicken is cooked through. Place chicken on lined baking tray

8. Spread the base of the buns with smoked jalapeno aioli. Top with crisp chicken, butter lettuce, cheese, and pickles

Tip: Jalapeno aioli can be kept in the refrigerator for up to 2 weeks

Recipe presented by Breville