Moroccan Flatbread with Chicken
Prep Time
1 h 40 min
Porties
Serveert 8
Niveau
Medium
If you love crispy fried chicken and buttery, flaky bread, then get ready—because this recipe is about to blow your mind! We’re making crispy chicken sandwiches with the most delicate, paper-thin bread that’s soft on the inside and golden brown on the outside. Think of it as a next-level chicken sandwich that decided to dress up in its finest, flakiest outfit.
Ingrediënten
Let the dough rest for the full 30 minutes after kneading; this helps with shaping.
Use plenty of oil: This prevents tearing and keeps the dough flexible.
Freezing the chicken after coating helps the coating stick better during frying. Want an extra crispy layer? Dip the chicken back into the milk mixture and then into the flour mix again.
The ideal frying temperature for chicken is 175°C (350°F) for a crispy crust without drying out the meat.
Experiment with sauces! Try honey mustard, garlic sauce, or a spicy samurai or sriracha mayo for extra flavor.
If you love crispy fried chicken and buttery, flaky bread, then get ready—because this recipe is about to blow your mind! We’re making crispy chicken sandwiches with the most delicate, paper-thin bread that’s soft on the inside and golden brown on the outside. Think of it as a next-level chicken sandwich that decided to dress up in its finest, flakiest outfit.
Stappenplan
1 In a bowl, mix the flour, baking powder, and salt. Add the honey, butter, and lukewarm water. Knead for 10-12 minutes until smooth. Cover and let it rest for 30 minutes. |
2 In a bowl, combine the milk, beaten egg, salt, cayenne powder, black pepper, and onion powder. Mix well. |
3 Wash and cut the chicken thighs into pieces. Add them to the milk mixture and mix well. Set aside. |
4 In another bowl, mix the cornstarch, flour, onion powder, black pepper, and salt. |
5 Fully coat the chicken pieces in the flour mix and place them on a sheet of parchment paper. Briefly freeze them to help the coating stick better. |
6 Divide the dough into 8 equal pieces of approximately 105 g each and shape them into balls. |
7 Grease your hands with oil and flatten a dough ball on a greased work surface (use about 25 ml of oil). Cover and let rest for 30 minutes. |
8 Grease the work surface again (about 15 ml of oil per piece) and place the dough on it. Using your fingertips, spread the dough from the center outward into a very thin sheet (about 38 x 35 cm). Regularly grease your hands to prevent tearing. |
9 Fold the top and bottom towards the center. Then fold in the sides to create a square and press lightly (about 20 cm wide). |
10 Press lightly to form a square of about 20 cm. Fold the top and bottom towards the center to create a rectangle. |
11 Press the dough slightly flat. |
12 Place it on a baking tray lined with parchment paper. |
13 Bake the bread in a preheated oven at 200 °C (400 °F) for 20-25 minutes until golden brown. Keep an eye on the baking time, as ovens may vary. |
14 Heat a layer of sunflower oil in a frying pan over medium heat (175 °C/350 °F). Fry the chicken on both sides until golden brown and cooked through. |
15 Slice the bread open and fill with lettuce, crispy chicken, and sauce of choice. |
