A fried chicken sandwich recipe from former Nobu chef Jorge Serrano

The chicken sandwich war continues to rage in Los Angeles, and Jorge Serrano has his entree ready. At the Short Stories restaurant, the chef’s chicken sandwich marries influences from Peru and Japan for a variation that reflects both his passion and his training.

“Having worked for Nobu for over six years, I’ve always had a passion for Japanese culture and cuisine,” Serrano told InsideHook. By applying these influences to the sandwich, he adds flair to the trending item while keeping it out of Hot Ones’ sphere of influence.

“I wanted to take it down a notch and not make it spicy, but keep it full of flavor,” he explains.

To make this sandwich yourself, your first task is to carve up boneless, skinless chicken breasts, a technique that requires carefully slicing the meat almost entirely and opening it like a book. Arm yourself with a sharp chef’s knife and keep your fingers out of the way. The result is a thinner breast with more surface area – all the better for more of that crispy coating.

Moreover, the chicken is first dipped in a simple spicy flour, seasoned with paprika, cumin and two kinds of pepper. Black pepper adds a familiar spice and aroma, while Japanese togarashi adds a light touch of heat and some rich, nutty notes. After an initial dredge, the chicken breasts are dipped in seasoned buttermilk before taking a second trip in flour — a double dip that Serrano says ensures a thick, crispy coating.

Imported yuzu from Japan adds a nice balanced tartness to both the buttermilk coating and the truffle aioli that’s spread on the brioche buns, which are the chef’s favorite part of the sandwich.

“They are what holds everything together,” he says. “And we all know how a bad bun can ruin a good sandwich or a good burger.”

Crispy Peruvian Chicken Sandwich from Chef Jorge Serrano


For the spicy flour breadcrumbs

  • 200 grams (1⅔ cups) all-purpose flour
  • 5 grams (2 tsp) paprika
  • 5 grams (2½ tsp) ground cumin
  • 5 grams (1 tsp) Maldon salt
  • 5 grams (2 tsp) crushed black pepper
  • 5 grams (2 tsp) togarashi pepper

For the buttermilk marinade

  • 300 grams (1 ¼ cup) buttermilk
  • 50 grams (¼ cup) yuzu juice, unsalted
  • 5 grams (¾ tsp) kosher salt
  • 5 grams (2 tsp) paprika
  • 5 grams (2½ tsp) ground cumin

For the truffle aioli

  • 200 grams (¾ cup) Japanese Kewpie mayonnaise
  • 20 grams (4 tsp) truffle oil
  • 10 grams (2 tsp) yuzu juice, unsalted
  • 10 grams (2 tsp) grainy Dijon mustard
  • 5 grams (¾ tsp) salt

For the sandwich

  • 1 chicken breast, butterfly
  • 1 slice of Swiss cheese
  • 1 brioche bun
  • Butter lettuce
  • Roma tomato, thinly sliced
  • Shallot, minced
  • Frying oil
  • Olive oil
  • Salt and pepper


  1. In a bowl, whisk together the ingredients for the spiced flour. In another bowl, whisk together the ingredients for the buttermilk marinade. Preheat the frying oil to 350 degrees and preheat the oven to 350 degrees.
  2. Dip the chicken breast in the spiced flour mixture, then dip in the buttermilk marinade, shaking off any excess. Dip once more in the flour mixture, then carefully add to the hot oil and fry for 4 minutes.
  3. While the chicken cooks, season the brioche bread with olive oil, salt and pepper. Grill for about 30 seconds on each side.
  4. When the chicken is done, place it on a paper towel-lined plate to drain. Place the slice of cheese on top, and put in the oven for 1 minute, just to melt the cheese.
  5. Spread the truffle aioli on the bread and place the chicken on the bottom bun. Add the tomato, lettuce and shallots, and finish with the top bun. Serve immediately.

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