PICK UP
1          ea        chicken breast, butterflied 6 oz
1          ea        bun, orwasher 4”
6          ea        pickles (cover the bottom bun)
25        gm       coleslaw
15        gm       chipotle mayo
1          ea        french fries
1          ea        mixed greens (red wine vinaigrette)

PLATE – Large SVB Round, w/ doily for Fries
Place chicken in buttermilk, dredge with chicken flour and fry in right side fryer. Fry until 160F, season with salt, cut in half and reserve. Toast bun in clarified butter, reserve. Place chipotle mayo on both buns. To build: bottom bun, pickles, fried chicken (cut in half, stacked), coleslaw, top bun

CHIPOTLE MAYO
200      gm       chipotle in adobo
100      gm       honey
30        gm       lemon juice
11        gm       garlic powder
11        gm       Salt
572      gm       Mayonnaise

In a vitamix add all ingredients except mayo and blend until emulsified. Transfer chipotle mix to mixing bowl add mayo and whisk until emulsified=

PICKLES
3125    gm       persian cucumbers, bias widest setting mandolin
1200    gm       champagne vinegar
500      gm       water
200      gm       sugar
38        gm       salt
14        gm       yellow mustard seeds
8          gm       celery seeds
8          gm       allspice
4          gm       chili flakes

In a large pot bring all ingredients except cucumbers to a boil. Remove from heat and pour over cucumbers, cool to room temperature. Store in walk-in

FLOUR MIX, FRIED CHICKEN
10        lbs       wondra flour
4          cups    smoked paprika
3          cups    salt
4          cups    onion powder
4          cups    garlic powder
12        Tbsp    cayenne pepper
3          cups    black pepper
3          lbs       corn starch
3          lbs       potato starch

Place all the ingredients in the large mixer. Mix on low until all ingredients are combined. Put mixed flour into medium lexan.