Mexican Fried Chicken Sandwich
Ingredients
Main
chicken breast (boneless, skinless)
600 g
buttermilk
250 ml
all-purpose flour
150 g
cornstarch
50 g
paprika
10 g
chili powder
8 g
garlic powder
5 g
onion powder
5 g
salt
8 g
black pepper
3 g
sunflower oil
800 ml
burger bun
4 piece
mayonnaise
60 g
lettuce
80 g
tomato
120 g
pickles
60 g
Instructions
Prepare marinade
Mix buttermilk with half of the spices and salt. Submerge chicken breasts and marinate for 30 minutes.
Prepare coating
Combine flour, cornstarch and remaining spices in a bowl.
Coat chicken
Remove chicken from marinade and dredge thoroughly in the seasoned flour mixture.
Fry chicken
Heat oil to 175°C and fry chicken pieces until golden and internal temperature reaches 75°C.
Toast buns
Lightly toast the burger buns in a dry pan or under the grill.
Assemble sandwich
Spread mayonnaise on toasted buns, add fried chicken, lettuce, tomato slices and pickles.
Original recipe
Storage
Best eaten fresh. Reheat chicken separately to keep crispiness.
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