I had this on Thursday for lunch. It’s a jersey burger. Angus beef burger with pork roll melted cheese and an over easy egg. No ketchup needed on that thing. Sidewinder fries a pickle (in the wrap) and a cup of Cole slaw
Is pork roll some sorta spam/bologna hybrid? [Reply]
It’s hard to explain lol it’s a central/western New Jersey thing. You can’t get it anywhere else in the country unless you order it on line.
I pre shipped about 16lbs of it to bugeaters house for a chiefs game in 2016. I made like eleventy billion pork roll and cheese sliders that day. And All 16lbs went and it was a big hit at the tailgate. [Reply]
Question: has anyone ever tried to make Mexican-style fried chicken? For some reason my brain is telling me this would be a good idea. My original thought was just to stir about 4 oz. of Chulula sauce into a couple cups of buttermilk and marinate some chicken in it for 12-24 hours then roll in a typical flour with some fajita seasoning mixed in.
Now I'm thinking maybe mix some adobo into the buttermilk/Chulula.
This might be a bad idea as I've never heard of anyone doing anything like this . . . [Reply]
Originally Posted by Megatron96:
Question: has anyone ever tried to make Mexican-style fried chicken? For some reason my brain is telling me this would be a good idea. My original thought was just to stir about 4 oz. of Chulula sauce into a couple cups of buttermilk and marinate some chicken in it for 12-24 hours then roll in a typical flour with some fajita seasoning mixed in.
Now I'm thinking maybe mix some adobo into the buttermilk/Chulula.
This might be a bad idea as I've never heard of anyone doing anything like this . . .
Sounds fantastic. Report back on the results.
Best chicken I've had comes from Mexico, not fried but char broiled. Big fan of Bayless's roadside recipe as well:
Originally Posted by Megatron96:
Question: has anyone ever tried to make Mexican-style fried chicken? For some reason my brain is telling me this would be a good idea. My original thought was just to stir about 4 oz. of Chulula sauce into a couple cups of buttermilk and marinate some chicken in it for 12-24 hours then roll in a typical flour with some fajita seasoning mixed in.
Now I'm thinking maybe mix some adobo into the buttermilk/Chulula.
This might be a bad idea as I've never heard of anyone doing anything like this . . .
Go for it. The other thought would go the Korean fried chicken route with a Mexican sauce. Super crunchy with a spicy sauce.
For instant pot I add only 1 and 1/2 c beef broth. Pressure Cook meat, onions and mushrooms on high for 20 mins. Release pressure, add noodles and cook on high another 5 and natural release 5. Add sour cream and serve.
