Sandwiches with Crunchy Chicken
Prep Time
2 h 30 min
Porties
Serveert
Niveau
Medium
Sometimes you just need that perfect combo: crispy fried chicken, soft bread, fresh veggies, and a tasty sauce. For this recipe, I decided to go the extra mile and make the bread myself. Honestly, nothing beats the smell of freshly baked bread straight from the oven. But hey, if you’re short on time (or patience), you can absolutely grab some fluffy sandwich rolls from the store. No shame in that!
Ingrediënten
Let the dough rise in a warm spot (e.g., oven with just the light on). Cover with foil or a damp towel to prevent drying out.
You can mix the egg (for brushing the dough) with a splash of milk or water for a shinier finish.
The longer the chicken marinates in the buttermilk, the more tender it becomes. If possible, marinate for several hours (or overnight).
For extra crispy chicken, dip it back into the marinade after the first flour coating, then coat again with the flour mix.
Keep the oil temperature around 175 °C. Too hot = chicken burns outside, stays raw inside. Too cold = chicken absorbs oil and gets greasy.
Choose fresh, crunchy veggies like lettuce, tomato, cucumber, or pickles.
A creamy sauce (e.g., mayo with onion powder) or something spicy (sriracha-mayo, chili sauce) makes the sandwich extra tasty.
Brief grilling after filling gives a crunchy bun with melted sauce/cheese.
Sometimes you just need that perfect combo: crispy fried chicken, soft bread, fresh veggies, and a tasty sauce. For this recipe, I decided to go the extra mile and make the bread myself. Honestly, nothing beats the smell of freshly baked bread straight from the oven. But hey, if you’re short on time (or patience), you can absolutely grab some fluffy sandwich rolls from the store. No shame in that!
Stappenplan
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1
Put the lukewarm milk, yeast, and honey in a large bowl. Mix well and let rest for 5 minutes. |
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2
Add the beaten egg and mix. Add the flour, butter, and salt. Knead for 10–12 minutes until smooth. |
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3
Cover the dough and let rise for 1 hour, or until doubled in size. |
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4
In a bowl, mix the buttermilk, hot chili sauce, onion powder, cayenne powder, black pepper, salt, and egg. |
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5
Cut the chicken breast into slices and add them to the marinade. Cover and refrigerate for 30 minutes. |
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6
In a separate bowl, combine the cornstarch, flour, garlic powder, black pepper, onion powder, and salt. |
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7
Coat the marinated chicken in the flour mixture, making sure each piece is fully covered. |
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8
Deflate the dough and divide into 2 equal pieces. Shape into balls. |
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9
Roll one ball into a rectangular sheet. |
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10
Tightly roll it up into a log |
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11
Seal the dough. |
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12
Lightly roll with a rolling pin. |
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13
Place the dough on a baking tray lined with parchment paper. Brush the tops with beaten egg. Make a few cuts on top and let rise for 30 minutes, or until doubled in size. |
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14
Bake the bread in a preheated oven at 200 °C (390 °F). Bake for 12–18 minutes, or until golden brown. Remove from the oven and immediately cover with a clean kitchen towel to keep them soft. |
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15
Heat sunflower oil in a pan to 175 °C (350 °F). Fry the chicken on both sides until golden brown. Drain on paper towels. |
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16
Slice the bread. |
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17
Fill the bread with the crispy chicken, fresh vegetables, and a sauce of your choice. Briefly grill for extra flavor. |
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