Crisp-fried chicken breasts tucked between sourdough bread with mustard mayo tomato ketchup and pepper adding to the zing.
SOURDOUGH CHICKEN SANDWICH
Ingredients
8 sourdough bread slices
400 grams boneless chicken breasts thinly sliced
Salt to taste
Crushed black peppercorns to taste
4 tsps mustard paste
½ cup rice flour
½ cup panko breadcrumbs
½ cup crushed cornflakes
Corn flour slurry as required
Oil for deep frying
Butter as required
Assorted lettuce leaves as required
Mustard mayo to drizzle
Tomato ketchup to drizzle
Tomato slices as required
Micro greens as required
French fries for serving
Method
1. Take chicken pieces in a bowl. Add salt crushed black peppercorns mustard paste and mix well. Set aside to marinate for 10-15 minutes.
2. Spread rice flour on a plate add panko breadcrumbs cornflakes salt crushed peppercorns and mix well.
3. Dip the marinated chicken pieces in slurry and roll in panko mixture. Repeat the process once more.
4. Heat sufficient oil in a kadai. Slide the chicken pieces and deep fry on medium heat till golden brown and crisp. Drain on absorbent paper and set aside.
5. Apply butter on the sourdough bread slices. Arrange the lettuce leaves on 4 slices and place chicken slices on top.
6. Drizzle mustard mayo and tomato ketchup on top. Arrange tomato slices and sprinkle salt and crushed peppercorns on top.
7. Sprinkle some micro greens and cover with remaining slices of bread.
8. Serve with French fries.
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