New Update
/sanjeev-kapoor/media/post_banners/c347e207ccf346ed5a8807d07af39398188281ab1251de89dd4837b2fa911997.jpg)
Chicken Finger Sandwich
Main Ingredients | Boneless chicken breasts, Bread loaf |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 250 grams boneless chicken breasts, cut into strips
- 1 bread loaf
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- Crushed black peppercorns to taste
- Salt to taste
- 2 cups cornflakes
- ¾ cup dried breadcrumbs
- Oil for deep-frying
- Mayonnaise for spreading
- Tomato ketchup for spreading and serving
- Dijon mustard paste for spreading
- Few iceberg lettuce leaves
- 1 medium tomato, cut into roundels
- 2 cheese slices
Method
- Put chicken strips in a bowl. Add garlic paste, lemon juice, crushed peppercorns and salt and mix well.
- Coarsely crush cornflakes in another bowl. Add breadcrumbs, salt and crushed peppercorns and mix well.
- Coat the marinated chicken strips with cornflakes-breadcrumbs mixture.
- Heat sufficient oil in a kadai. Put the prepared chicken strips and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Heat a non-stick tawa.
- Halve the bread loaf horizontally and toast on hot tawa from both sides till golden brown. Transfer on a plate.
- Spread some mayonnaise on the toasted bread halves. Spread some tomato ketchup on the top halve and mustard paste on the base halve.
- Place few torn lettuce leaves, fried chicken strips, tomato roundels and cheese slices on the prepared base halve and cover with the top halve.
- Serve with tomato ketchup.
Advertisment