This Chicken wrap is next level 😱🔥🌯 - Chef Chosen
Recipe 👇🏿
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Chicken tenderloin/ or chicken thighs
Season how you want to or use this Haitian base marinade .
For marinade:
3-5 gloves garlic
Small bunch of parsley
1-2 green onion
1 small Serano pepper
1 small red chili pepper
1/4 of yellow onion
Season with 1 tablespoon of chicken bouillon 1 teaspoon of cayenne pepper half a teaspoon of ginger powder
juice of one lime 1/4 cup of water and 1/4 cup of distilled white vinegar . Add all the listed ingredients in a food processor.
For the garlic parm sauce :
1 stick of butter
A lot of chopped garlic
Season with salt , cayenne, & white pepper .
About 1tsp of the marinade we made
Add a little red pepper flakes . ( dried onion is optional)
Parmesan Reggiano add it when you are tossing the chicken in the sauce
Heat oil to 350 degrees
Season about 2 cups of flour with cayenne pepper, garlic powder, onion powder, salt, pepper , & chicken bouillon.
Work in batches when battering /frying the chicken .
Flour first , water second then flour . Let the chicken sit for 3-5 five minutes before adding it to the oil .
Use whatever cheese you want !
I used smoked gouda & Parmesan Reggiano.
I used lettuce , onion, bacon @ fried chicken skin for the toppings .
-
-
Chicken tenderloin/ or chicken thighs
Season how you want to or use this Haitian base marinade .
For marinade:
3-5 gloves garlic
Small bunch of parsley
1-2 green onion
1 small Serano pepper
1 small red chili pepper
1/4 of yellow onion
Season with 1 tablespoon of chicken bouillon 1 teaspoon of cayenne pepper half a teaspoon of ginger powder
juice of one lime 1/4 cup of water and 1/4 cup of distilled white vinegar . Add all the listed ingredients in a food processor.
For the garlic parm sauce :
1 stick of butter
A lot of chopped garlic
Season with salt , cayenne, & white pepper .
About 1tsp of the marinade we made
Add a little red pepper flakes . ( dried onion is optional)
Parmesan Reggiano add it when you are tossing the chicken in the sauce
Heat oil to 350 degrees
Season about 2 cups of flour with cayenne pepper, garlic powder, onion powder, salt, pepper , & chicken bouillon.
Work in batches when battering /frying the chicken .
Flour first , water second then flour . Let the chicken sit for 3-5 five minutes before adding it to the oil .
Use whatever cheese you want !
I used smoked gouda & Parmesan Reggiano.
I used lettuce , onion, bacon @ fried chicken skin for the toppings .
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