This sandwich was baked to crispy perfection instead of fried. The trick is using a wire rack to ensure the breading doesn’t get soggy. If you don’t have an oven-safe wire rack, you can shallow fry the chicken in a large skillet over medium heat.

I’ve used the Mexi-slaw here and highly recommend making it the night before, while the chicken marinates. Just wait to dress the cabbage as it’ll get too watery when the vinaigrette is added in advance.

For the Sazon seasoning, turmeric was substituted for more traditional annatto seeds due to difficulty sourcing. If you have (or can find) annatto, use that in place of the turmeric. Many stores sell this blend if these are not spices you stock.