Sándwich

Crispy Chicken Burger

Believe it or not: we’re back! After months (literally) with our blog in some kind of hibernation, we’re back at it and hoping that this time our willpower won’t fade so fast. We’re returning with that recipe that’s been sitting at the top of the blog for so many days now, the one we know plenty of you have been dying to make: the Crispy Chicken. For lovers (or at least, frequenters) of fast food joints, the Crispy Chicken is a Burger King staple, a chicken burger with a spicy kick. But here we’re sharing the upgraded version. Meaning, the one we make with an actual chicken fillet and not some suspicious mystery patty pretending to be one.

What do we need?

4 tablespoons of flour
1 tablespoon of onion powder
1 tablespoon of garlic powder
1/2 tablespoon of paprika
Salt
Black pepper
2 eggs
Cornflakes
A splash of white wine
2 chicken breast fillets (not too thin)
2 burger buns
2 tomato slices
2 lettuce leaves
Mayonnaise

How do we make it?

First, we’ll prep the breading for the chicken. Mix the flour with the onion and garlic powder, paprika, salt and pepper.
In another bowl, beat the eggs with a splash of white wine.
In a third bowl, add the cornflakes and crush them with your hand. Grab fistfuls and squeeze them little by little. We don’t want the pieces too small, so it won’t take much time.
Take your chicken fillets and bread them in the same order as the bowls you prepared: flour, egg, and cornflakes. Let them rest while the oil heats up in a frying pan (or deep fryer).
Fry the breaded fillets until golden and transfer them to a plate lined with paper towels to soak up the excess oil.
Now all that’s left is to assemble our ‘burger’. Spread a bit of mayo on each half of the bun, add a fillet, a tomato slice, and a lettuce leaf. Ready to eat.

Tips:

Instead of onion powder, we used a packet of onion soup mix. A pretty curious ingredient that we’ll use in other recipes like COCA-COLA CHICKEN.
The fillets should be a bit thick so they stay juicy, but you have to be careful when frying them to nail the perfect point: golden on the outside and fully cooked on the inside. We recommend cranking up the heat at first and then turning it down a bit to make sure they cook through properly.

BLT

BLT stands for Bacon Lettuce Tomato, which translates to a spectacular combo. Especially if you make the bacon the way we did. Want to know the secret? Keep reading.

What do we need?

4 slices of bacon
4 slices of bread
2 tomatoes
A couple of lettuce leaves
2 tablespoons of sugar
Cayenne pepper
Mayonnaise

How do we make it?

Preheat the oven to 200°C (390°F).
Meanwhile, wash the lettuce and tomato.
On a baking tray, lay out the bacon in a single layer on parchment paper. Grind the cayenne and sprinkle it over the bacon. Sprinkle the sugar on top too, and put it in the oven once it reaches temperature.
Let it cook for about 15 minutes, until crispy and quite dark.
While the bacon is cooking, slice the tomatoes into rounds and leave the lettuce in big leaves.
Toast the bread. Once it’s done to your liking, spread a bit of mayonnaise on it and assemble the sandwich.

Tips:

You can add lots of things, even switch up the sauce. The base is the BLT trio. We added onion, but avocado works really well too.
You can make it with regular sandwich bread, but we recommend “long-life” bread (long live the king!!!!!). I think you can usually find it in supermarkets labeled as rustic bread (already sliced).

[English version] BLT* *Ingredients:

4 bacon slices
4 bread slices
2 tomatoes
2 lettuce leaves
2 tbsp sugar
*Chili powder *
Mayonnaise

Preheat oven at 200º C.
*Wash lettuce and tomato. *
*In a baking tray, place some baking paper and the bacon (in one layer). Sprinkle with sugar and chili powder. *
*Bake for 15-20 minutes until golden and crispy. *
*In the meanwhile, cut tomato into slices. *
*Toast bread, spread some mayonnaise in each slice and make your sandwich with all the ingredients (tomato, lettuce and bacon). *

Tips:- You can add any other ingredient or sauce that you like. The essentials are Bacon Lettuce and Tomato. We added some fresh onion but avocado is also a perfect choice. **- You can prepare the sandwich with any kind of white sandwich bread but we like to prepare it with sliced bread. *

Chicken Sandwich

Sometimes dinner at home — and I’m sure this has happened to all of you — boils down to “I’ll just settle for a yogurt”… It always happens to me the same way: I think “okay, a yogurt… and what else.” You peek into the fridge and the freezer and the gates of heaven swing open. You’ve got a quick rescue! That’s how this recipe was born — only within reach of the great chefs :p

Pics and Cakes

What do we need?

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  1 chicken breast fillet
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  4 teaspoons of mayonnaise
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  2 slices of country-style bread (pan payés)

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  2 lettuce leaves
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How do we make it?

Put a bit of oil in a frying pan.
While the oil heats up, season the chicken and wash and chop the lettuce.
Cook the chicken to your liking. I prefer not to cook it too much — like with almost any meat — so it stays tender and juicy.
Grab the two slices of country bread and pop them in the toaster.
Take out the chicken and the bread and assemble the sandwich.

Tips:

We buy the country bread already sliced at any supermarket. If we’re not going to eat it within a short time, we freeze it.
Another option for the sauce is to make a “mustardnaise” — mayonnaise and mustard in a 4-to-1 ratio.
You can pair the dish with some bagged potato chips.

[English version] CHICKEN SANDWICH **Ingredients:- Chicken breast steak

4 tsp mayonnaise
2 lettuce leaves
2 slices of bread
Put some olive oil into the pan.
Wash the lettuce and salt and pepper the chicken.
Grill the chicken.
Creat your sandwich with mayo sauce, chicken and lettuce.

Tips:- We buy the sliced bread and we place it in the freezer. When we need it, we just take out a couple of slices and place them directly into the toaster.

Instead of mayonnaise you can use ‘mustardnaise’. Just mix mayonnaise and mustard (proportion 4:1).
You can serve it with some crisps.