Portillo’s Chicken Menu
Portillo’s chicken options, including Breaded, Char-Broiled, and Spicy Chicken Sandwiches, as well as crispy Chicken Tenders. The Spicy Chicken Sandwich and Chicken Tenders are customer favorites, perfect for those who love bold flavors. The Breaded Chicken Sandwich delivers a satisfying crunch, while the Char-Broiled version brings smoky grilled taste. Chicken Tenders come in 4, 6, or 20-piece servings, ideal for individuals or families. Made with premium ingredients, each dish is a tasty and fresh choice for any chicken lover. Check the Portillo’s hours.
Chicken Menu
Spicy Chicken Sandwich
Breaded Chicken Sandwich
Chicken Tenders
Breaded Whitefish Sandwich
Char-Broiled Chicken Sandwich
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Portillo’s Chicken Nutrition Fact
| Item | Calories | Protein (g) | Carbs (g) | Fat (g) | Sodium (mg) |
|---|---|---|---|---|---|
| Breaded Chicken Sandwich | 600 | 36 | 50 | 28 | 1200 |
| Char-Broiled Chicken Sandwich | 400 | 40 | 45 | 10 | 900 |
| Spicy Chicken Sandwich | 520 | 38 | 48 | 22 | 1100 |
| Chicken Tenders (4 pcs) | 340 | 32 | 26 | 15 | 800 |
Portillo’s Chicken Recipe
Enjoy Spicy Portillo’s Chicken Sandwich straight from your kitchen with this simple recipe! Easy to follow and full of fresh ingredients, this recipe is a delicious combination of crispy, juicy chicken and zesty, creamy heat—courtesy of the signature Hot Giardiniera Sauce. You’ll enjoy this homemade version whether you’re a longtime fan or trying it for the first time.
Portillo’s Chicken Ingredients
- ½ cup cornstarch
- 1 quart vegetable oil (for frying)
- 4 brioche buns
- 4 slices pepper jack cheese (optional)
- ¼ cup mayonnaise
- 1 tbsp chipotle adobo sauce
- 4 tbsp diced pickled jalapeños
- 4 lettuce leaves
- 4 slices tomato
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
Portillo’s Chicken Instructions
- Marinate the Chicken:
- In a large bowl, whisk together buttermilk, garlic powder, onion powder, paprika, cayenne pepper, thyme, salt, and black pepper.
- Add the chicken breasts to the marinade, ensuring they are fully submerged.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Prepare the Breading:
- In a shallow dish, combine the all-purpose flour and cornstarch.
- Remove each chicken breast from the marinade, allowing excess liquid to drip off.
- Dredge the chicken in the flour mixture, pressing gently to adhere the coating.
- For extra crispiness, dip the floured chicken back into the marinade and then into the flour mixture again.
- Fry the Chicken:
- In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- Carefully add the breaded chicken breasts to the hot oil, cooking in batches if necessary to avoid overcrowding.
- Fry until golden brown and the internal temperature reaches 165°F (74°C), about 6-8 minutes per side.
- Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Prepare the Giardiniera Sauce:
- In a small bowl, mix together the mayonnaise, chipotle adobo sauce, and diced pickled jalapeños until well combined.
- Assemble the Sandwich:
- Toast the brioche buns until lightly golden.
- Spread a generous amount of the giardiniera sauce on the bottom half of each bun.
- Place a fried chicken breast on top of the sauce.
- Top with a slice of pepper jack cheese, if using, followed by a lettuce leaf and a slice of tomato.
- Cap with the top half of the brioche bun.
- Serve:
- Serve immediately while hot, accompanied by your favorite sides such as fries or coleslaw.
