Crispy fried chicken breast on a toasted sweet roll with tangy lilikoi Dijon, fresh romaine, sliced tomatoes, and house pickled onions. Juicy, crunchy, and comforting with a bright island finish.

Ingredients

Plating

• [ ] chicken breast fried
• [ ] sweet roll
• [ ] lilikoi Dijon
• [ ] pickled onions
• [ ] romaine
• [ ] sliced tomatoes

Marinade

• [ ] 10 ea chicken breast filet in half
• [ ] 1 qt heavy cream
• [ ] 1 cup crystals hot sauce lemon 2 cup B&B pickled juice

Dredge

• [ ] 2 qt mochiko flour
• [ ] 2 qty corn starch
• [ ] 1/4 cup everglades
• [ ] 1/2 cup marinade

EGG WASH 6 eggs 1 cup B&B liquid

Cooking Process

1. filet breast into 2 pieces and marinate
2. pull from marinade amd go straight into the dredge
3. then into the egg wash
4. finally back into the dredge
5. lightly patting the flour i to the breast
6. toast a sweet roll, lilikoi dijon on bottom bun,
7. then chicken then chopped romaine, pickled onipns, sliced Tomato, more lilikoi dijon

Plating