BUN CHICKEN RECIPES
CHICKEN ON A BUN RECIPE - FOOD.COM
This recipe is the easiest you can find. It is a cheater's version of what they serve at St Hubert's restaurant.Try to find the St Hubert BBQ sauce(gravy),but I'm sure your favourite will work. Serve with fries. This is fast food at home. Even the greatest chefs cheat sometimes. Enjoy! Great chicken you can prepare yourself for this recipe. .Recipe #365053
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Open cans and pour sauce in slow cooker or skillet.
- Remove skin and bones from your chicken.
- Cut in slices and chunks bite size pieces.
- Place in sauce.
- Simmer for 2 hours so that flavours can mingle.
- Grill your buns.
- Serve chicken on buns.
- Serve a container of sauce on the side to dip your chicken on a bun and your fries.
Nutrition Facts : Calories 501.3, FatContent 13.7, SaturatedFatContent 3.7, CholesterolContent 56.7, SodiumContent 1494.1, CarbohydrateContent 74.1, FiberContent 1.8, SugarContent 40.7, ProteinContent 18.1
SPICY FRIED CHICKEN BAO BUNS - MARION'S KITCHEN
Crunchy, crispy, spicy deep-fried chicken, nestled in a soft and fluffy bao bun… what’s not to love? The secret ingredient – vodka – really does work magic, but if you prefer to not use alcohol and keep things kid-friendly, you could switch it out for chicken stock or water.
Provided by MARIONSKITCHEN.COM
Yield Makes 12
Number Of Ingredients 18
Steps:
- For the pickled red onion, combine the ingredients and set aside for at least 10 minutes. This will keep well for 2-3 days also. For the coconut sriracha mayonnaise, combine the ingredients and set aside until ready to serve. Place the chicken, Marion’s Kitchen Coconut Sriracha, chilli powder, garlic powder, sweet paprika and vodka in a large bowl. Mix until well combined. Set aside to marinate overnight or at least 10 minutes. To prepare the chicken for cooking, place the flour in a large bowl or tray. Pour the chicken and the marinade into the flour. Mix and push the crumbly bits of flour so they stick to the outside of the chicken to form a craggly, bumpy coating. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (320°F or 170°C or when a wooden spoon dipped into the oil forms small little bubbles), add half the chicken pieces and cook for 8-10 minutes or until golden brown and cooked through. Drain on paper towel and sprinkle with sea salt. Repeat with the remaining chicken. Cut each of piece of thicken into 3 chunks. To serve, open up each bao bun and spread bottom with coconut sriracha mayonnaise. Top with the fried chicken pieces. Drizzle with more coconut sriracha and top with pickled red onion and spring onion.
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