MAGGI FRIED CHICKEN SANDWICH RECIPE BY TASTY
Matt was challenged by the producers at BuzzFeed India to take one of their favorite convenience foods and turn it into something unique. Watch Matt transform Maggi noodles into a delicious, crispy fried chicken sandwich.
Provided by Matt Ciampa
Categories Dinner
Time 55m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Add the Maggi noodles to a small food processor. Pulse until broken down to the size of panko bread crumbs. Transfer to a medium bowl and stir in 1½ teaspoons of the masala seasoning packet, reserving the rest of the seasoning packet for the spicy masala mayo.
- Add the flour and egg to 2 separate shallow bowls and beat the egg.
- Season the chicken with salt, then coat in the flour, then the egg, then the seasoned noodle crumbs.
- Transfer the chicken cutlet to a plate and refrigerate for 30 minutes while you make the slaw and mayo.
- Make the cilantro lime slaw: In a medium bowl, toss together the cabbage, red onion, ginger, lime juice, olive oil, and cilantro. Set aside until ready to use.
- Make the spicy masala mayo: In a small bowl, stir together the mayo, remaining teaspoon of masala seasoning, and the cayenne. Set aside until ready to use.
- Heat the canola oil in a small nonstick skillet over medium heat. Add the breaded chicken and cook for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a paper towel-lined plate to drain.
- To assemble, evenly spread the spicy masala mayo on both slices of the toasted bread. Top one piece of bread with slaw and the fried chicken, then top with the other slice of bread.
- Cut the sandwich in half diagonally, then serve.
- Enjoy!
BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY
Here's what you need: buttermilk, salt, black pepper, cayenne pepper, boneless, skinless chicken thighs, plain greek yogurt, fresh dill, garlic powder, lemon juice, grated parmesan cheese, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder, peanut or vegetable oil, softened butter, brioche burger buns, butter lettuce, tomatoes
Provided by Robert Broadfoot
Categories Lunch
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
- Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
- Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
- Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
- The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
- Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 77 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, Sugar 13 grams
FRIED CHICKEN BISCUIT SANDWICH RECIPE BY TASTY
Here's what you need: boneless skinless chicken thighs, kosher salt, freshly ground black pepper, buttermilk, dill pickle brine, all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, melted butter, flaky sea salt, canola oil, all purpose flour, baking powder, onion powder, garlic powder, kosher salt, buttermilk
Provided by Matt Ciampa
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
- Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
- Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
- Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
- Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
- Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
- Bake the biscuits for 12-15 minutes, or until golden brown.
- Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
- Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
- Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
- Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
- Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
- Enjoy!
JAPANESE-STYLE FRIED CHICKEN RICE BURGER RECIPE BY TASTY
Here's what you need: chicken thighs, soy sauce, mirin, garlic, ginger, flour, potato starch, mayonnaise, honey, japanese mustard, miso, rice
Provided by Spencer Kombol
Categories Lunch
Yield 1 serving
Number Of Ingredients 12
Steps:
- Put chicken thigh in a bag, add soy sauce, sake, mirin, garlic, ginger and marinate in the refrigerator for about 1 hour.
- Put potato starch powder and sift flour in the bowl and mix well.
- Heat frying oil to 350°F (176°C) add chicken and fry.
- Make mustard mayonnaise. Put mayonnaise, honey, japanese mustard, and miso in a bowl and mix well.
- Make Rice Buns. Put rice in a container. Wrapped in seran wrap, press with a small tool to shape it. In the same way, create three more.
- Put the sesame oil in a frying pan and cook rice buns. After they become golden, take them out.
- Green leaf on one side of chicken, cover with mayonnaise, put the rice bun on top,
- Enjoy!
Nutrition Facts : Calories 1187 calories, Carbohydrate 108 grams, Fat 47 grams, Fiber 3 grams, Protein 75 grams, Sugar 13 grams
CHICKEN KATSU SANDWICHES AS MADE BY HITOMI'S MOM RECIPE BY TASTY
Here's what you need: ketchup, worcestershire sauce, sugar, canola oil, medium boneless, skinless chicken thigh, kosher salt, pepper, all purpose flour, large egg, japanese-style panko bread crumbs, japanese mayonnaise, japanese style hot mustard, japanese white bread, green cabbage
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
- Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F (180˚C).
- Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
- Add the flour, egg, and panko to 3 separate shallow dishes.
- Coat the chicken thigh in the flour, then the egg, then the panko.
- To test the oil temperature, add a pinch of panko-if it sizzles immediately, it's ready for frying. Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
- In a small bowl, mix together the mayonnaise and hot mustard.
- Assemble the sandwiches: Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
- Cut the sandwich in half, then serve.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 122 grams, Fat 43 grams, Fiber 4 grams, Protein 46 grams, Sugar 17 grams
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