Product Datasheet/Brochure

the Smoking Gun
®
Crunchy Smoked Chicken Breast
with Jalapeno Aioli
Prep 10 minutes + marinating overnight / Cook 6–10 minutes
Serves 4
Chicken
2 x 200g chicken breasts, cut in half
lengthways
1 cup (250ml) buttermilk
1 cup (250ml) vegetable oil, for shallow
frying
1 cup (150g) all-purpose flour
1 teaspoon baking powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
Pinch of hickory wood chips
Jalapeno Aioli
¼ cup (60g) cup aioli (see “Smoked
Roasted Garlic Aioli” recipe)
1 tablespoon sliced jalapenos, chopped
To serve
4 butter lettuce leaves
4 slices cheddar cheese
Pickle slices
4 brioche or hamburger buns, cut in half
Method
1. Place chicken and buttermilk in a bowl.
Cover with plastic wrap. Add hickory wood
chips to the burn chamber of the Breville
Smoking Gun. Place hose under the 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
until bowl is filled with a dense smoke.
Remove hose and reseal plastic wrap.
Refrigerate overnight.
2. To make jalapeno aioli, place aioli and
jalapeno in a bowl and mix to combine.
Season. Cover with plastic wrap. Add hickory
wood chips to the burn chamber of the
Breville Smoking Gun. Place hose under the
plastic wrap with the opening sitting above
the aioli. Turn smoking gun on to HIGH
SPEED to 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.
3. Line a baking tray with paper towel and
set aside.
4. Heat oil in a deep frying pan until it reaches
180°C, or if you add a wooden spoon to the
oil the oil will start to bubble.
5. Place flour, baking powder, cayenne pepper,
smoked paprika, onion powder, garlic powder
and salt 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.
6. 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.