Crunchy Chicken Sandwich

Najat

Photo by Najat

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.

2 h 10 min

9 porties

Easy

Ingrediënten

DOUGH

225 ml milk, lukewarm

15 g honey

7 g instant yeast, 1 tbsp

1 egg, (m)

45 g butter, unsalted

450 g flour, all-purpose flour

8 g salt, 1⅓ tsp

CHICKEN MIXTURE

700 g chicken thighs, or chicken breast

5 g salt, ⅚ tsp

3 g cayenne powder, 1 tsp

2 g curry powder, ⅔ tsp

2 g garlic powder, ⅔ tsp

3 g onion powder, 1 tsp

1.5 g black pepper powder, ½ tsp

FLOUR MIX

100 g cornstarch

3 g onion powder, 1 tsp

1.5 g black pepper powder, ½ tsp

COATING

2 eggs, (m)

breadcrumbs

EXTRA

sunflower oil, for frying

lettuce

sesame seeds

sauce, to taste

Shop ingredients:

Tips

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.

Stappenplan

Melk, gist en honing mengen in een diepe kom

Add the lukewarm milk, honey, and yeast to a deep bowl. Mix well and let it rest for 5 minutes.

Add the beaten egg and mix well. Then add the butter, flour, and salt. Knead for 10-12 minutes until smooth.

Cover and let it rise in a warm spot for 1 hour, or until doubled in size.

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.

Deflate the dough and divide it into 8 equal pieces of about 85 g each. Shape into balls.

Take one ball and flatten it into a circle. Roll the dough into a log shape.

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.