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Ancho Pasilla Fried Chicken Sandwich

Go bold with a little Ancho and Pasilla pepper flavor in your mayo and Guajillo in your buttermilk marinade. Add HERDEZ® Pepper Pastes to your fried chicken sandwich to bring it over the top! Great for lunch or dinner!

15 minutes
2 hours, 15 minutes
2 hours, 30 minutes


  • 1-pint buttermilk
  • ¼ cup HERDEZ® Guajillo Pepper Paste
  • 2 teaspoons salt, separated
  • 4 thinly sliced chicken breasts, pounded to equal thickness
  • 1 cup flour
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Oil for deep fryer



  • 4 brioche buns
  • ½ cup Ancho-Pasilla Mayonnaise
  • Pickle slices
  • 4 Fried Guajillo Buttermilk Marinated Chicken Breast
  • Shredded Iceberg Lettuce


  1. Mix HERDEZ® Guajillo Pepper Paste with buttermilk and 1 teaspoon salt. Marinate chicken at least 2 hours (or up to 24 hours).
  2. Mix spices with flour. Dip marinated chicken into seasoned flour, then back into buttermilk marinade, then again in seasoned flour.
  3. Set deep fryer to 365°. Fry chicken until crispy and golden brown and internal temperature is 165° (about 6 minutes).
  4. To build sandwiches, toast buns; spread Ancho-Pasilla mayo on each bun.
  5. Top with chicken, then lettuce. Finish with pickles and top bun.