IE 11 is not supported. For an optimal experience visit our site on another browser.

Marcus Samuelsson's Crispy Bird Dog Sandwich with Shado Beni Aioli

15 mins
1 hr
Dylan Farrell
15 mins
1 hr


Spice Mix
  • 2 tablespoons cumin
  • 1/4 cup paprika
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 2 tablespoons oregano
  • 2 tablespoons cayenne
  • 2 tablespoons adobo seasoning
Fried Chicken Tenders
  • 4 large boneless skinless chicken thighs, cut in half into large strips
  • 1 egg, beaten
  • cups buttermilk
  • 1 batch Spice Mix (recipe above), divided
  • 2 quarts vegetable oil
  • 3 cups all-purpose flour
  • 1 cup cornstarch
  • 1/2 cup fine cornmeal
Shado Beni (Culantro) Aioli
  • 1/2 bunch parsley, stems removed
  • 1/2 bunch cilantro, stems removed
  • 2 cloves garlic
  • 1 tablespoon minced ginger
  • 1/2 habanero pepper
  • 1/2 shallot, peeled
  • 1 cup mayo
  • 1/2 lime, juiced
  • Salt and freshly ground black pepper, to taste
Tamarind-Vinegar Slaw
  • 5 tablespoons tamarind paste
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sambal
  • 2 teaspoons brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons chopped dill (reserve fronds)
  • 2 cups shredded cabbage
  • Salt and freshly ground black pepper, to taste
  • 4 New England-style hot dog buns, toasted with butter
  • Dill fronds, to garnish

Chef notes

This year on Juneteenth, we opened up The Creamery at Red Rooster Overtown to the public. It was a day full of celebration and great food, including this delicious Crispy Bird Dog.

Technique tip: Marinating the chicken in a spiced buttermilk mixture helps to create a super tender and succulent fried chicken.

Swap option: If you can't find tamarind paste, swap out with 2 tablespoons lime juice and an additional 2 tablespoons brown sugar.


For the spice mix:

In a bowl, mix together all the ingredients.

For the fried chicken tenders:


In a bowl large enough to hold the chicken, whisk together the egg, buttermilk and 1/2 of the spice mix. Add chicken strips to the buttermilk mixture and let marinate for 4 hours.


Preheat the vegetable oil to 325°F in a large cast-iron skillet. While the oil is heating, combine the flour, cornstarch, cornmeal and remaining spice mix in a large bowl. Remove the chicken from the buttermilk marinade and toss in the dredge mixture.


Once evenly coated, carefully transfer to the heated oil. Cook for 3 minutes then flip each tender. Continue cooking for another 3-4 minutes, until the tenders are golden-brown and fully cooked through. Remove from oil and let drain on a wire rack before serving.

For the shado beni (culantro) aioli:

In a food processor, combine all the ingredients. Blend until smooth and season with salt and pepper to taste.

For the tamarind-vinegar slaw:

In a mixing bowl, whisk together tamarind paste, vinegar, sambal, brown sugar, garlic and dill. Once combined, add shredded cabbage and toss to combine. Season to taste with salt and pepper.

To assemble:

Place two fried chicken tenders on each bun. Drizzle the shado beni aioli on top followed by the tamarind slaw. Garnish with dill fronds.