Crunchy Chicken Sandwich
Prep Time
2 h 10 min
Porties
Serveert 9
Niveau
Easy
Ready to spice up your meal game with something crispy, savory, and downright irresistible? These chicken-filled buns are here to save the day! Think juicy, flavorful chicken wrapped up in a soft, golden bun, with a crunchy coating.
With flavors like cayenne, curry, and garlic, each bite will hit all the right notes. So, grab your ingredients, roll up your sleeves, and let’s go.
Ingrediënten
If your dough isn’t rising quickly, place it in an oven that is turned off with a small bowl of hot water next to it. This creates a warm, humid environment.
For an extra crispy coating, dip the chicken in egg again after the first breadcrumb layer and coat it with breadcrumbs a second time.
Freeze the breaded chicken for 30 minutes before frying. This helps the coating stick better and absorb less oil.
Use a kitchen thermometer to keep the oil at around 175°C (347°F). If the temperature is too low, the chicken will be soggy; too high, and the outside will burn while the inside remains raw.
Marinate the chicken for a few hours or overnight for deeper flavor.
A homemade sauce like honey mustard, garlic sauce, or spicy sriracha mayo pairs perfectly!
Add pickled red onions, avocado, or sliced pickles for extra flavor.
Ready to spice up your meal game with something crispy, savory, and downright irresistible? These chicken-filled buns are here to save the day! Think juicy, flavorful chicken wrapped up in a soft, golden bun, with a crunchy coating.
With flavors like cayenne, curry, and garlic, each bite will hit all the right notes. So, grab your ingredients, roll up your sleeves, and let’s go.
Stappenplan
1 Add the lukewarm milk, honey, and yeast to a deep bowl. Mix well and let it rest for 5 minutes. |
2 Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead for 10-12 minutes until smooth. |
3 Cover and let it rise in a warm spot for 1 hour, or until doubled in size. |
4 Cut the chicken thighs into pieces and place them in a bowl. Add salt, cayenne powder, curry powder, garlic powder, onion powder, and black pepper. Mix well and set aside. |
5 Deflate the dough and divide it into 8 equal pieces of about 85 g each. Shape into balls. |
6 Take one ball and flatten it into a circle. Roll the dough into a log shape. |
7 Pinch the seam closed with your fingers and roll it back and forth to create an even log shape. Use your fingers or palm to lightly flatten the dough. |
8 Roll the log flat (7 x 11 cm or 3 x 4 inches). |
9 Place the dough on a baking sheet lined with parchment paper. Brush with beaten egg, make a slit in the center, and sprinkle with sesame seeds. |
10 Let the dough rise for 30 minutes, or until doubled in size. |
11 In a bowl, mix the cornstarch, onion powder, and black pepper. |
12 Dredge each piece of chicken in the flour mix, then in the beaten egg, and finally in the breadcrumbs. For an extra crispy coating, repeat this step. |
13 Place the chicken on a piece of parchment paper. Optionally, freeze briefly to help the coating stick better. |
14 Bake the bread in a preheated oven at 200°C (392°F) for 12-18 minutes until golden brown. |
15 Heat a layer of sunflower oil in a frying pan over medium heat (175°C/347°F). Fry the chicken on both sides until golden brown. |
16 Slice the buns open and fill with lettuce, the crispy chicken, and your favorite sauce. |
