Chicken Finger Sandwich

Fried chicken fingers sandwiched in a sub with cheese slices, lettuce and tomato This is a Sanjeev Kapoor exclusive recipe.

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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 list for Chicken Finger Sandwich

  • 250 grams Boneless chicken breasts , cut into strips
  • 1 Bread loaf
  • 1 tablespoon Garlic paste
  • 1 tablespoon Lemon juice
  • to taste Crushed black peppercorns
  • to taste Salt
  • 2 cups Cornflakes
  • 3/4 cup Breadcrumbs ,dried
  • to deep fry Oil
  • for spreading Mayonnaise
  • for spreading and serving Tomato ketchup
  • for spreading Dijon mustard paste
  • a few Iceberg lettuce leaves
  • 1 medium Tomato , cut into roundels
  • 2 Cheese slices


  1. Take chicken strips in a bowl, add garlic paste, lemon juice, crushed peppercorns and salt and mix well.
  2. Coarsely crush cornflakes in another bowl. Add breadcrumbs, salt and crushed peppercorns and mix well.
  3. Heat sufficient oil in a kadai.
  4. Coat the marinated chicken strips with cornflakes-breadcrumbs mixture, slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  5. Heat a non-stick tawa.
  6. Halve the bread loaf horizontally and toast on hot tawa from both sides till golden brown. Transfer on a platter.
  7. Spread some mayonnaise on both the toasted bread halves. Spread some tomato ketchup on the top half and mustard paste on the base half.
  8. Place few torn lettuce leaves, fried chicken strips, tomato roundels and cheese slices on the base half and cover with the top halve.
  9. Serve immediately with tomato ketchup.