Flatten the chicken using a hammer. Place the chicken in a bowl with the buttermilk and leave to marinate for 12 hours.
Roll the chicken in the flour and dip it again into the buttermilk. Roll it once more in the flour.
Let it cook until it has a brown and crispy texture.
Smash the avocados.
Finely chop the coriander, red onions, and sundried tomatoes. Then, add both the lime juice and zest to the mixture.
Add salt and pepper and/or chili powder.
Mix all ingredients in a bowl.
Keep it in the fridge to keep it fresh.
Add Egg Yolk , Mustard and vinegar in a bowl mixer.
Mix well until homogenous
Add the oil, mixing very slowly at first before increasing to the maximum speed at the end to obtain emulsion.
Add salt and pepper.
Add garlic paste and chipotle paste
If you want a mayonnaise that is more acidic you can add a bit more vinegar or you can also replace the vinegar with a lemon juice to give more freshness to your mayonnaise.
Mix all the ingredients, boil them and simmer for 5 minutes.
Let it cool down.
Slice the red cabbage really thin with a slicer machine, then pour the pickle mix on top. Let it marinate for 12 hours.
Open the buns and toast the inside.
Add the guacamole on the bottom half.
Add the fried chicken on top with a slice of cheddar .
Add the lettuce and pickled red cabbage..
Add the chipotle sauce on the lids
