CHICKEN SANDWICH RECIPE PAKISTANI RECIPES

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PAKISTANI CHICKEN SANDWICHES RECIPE - FOOD.COM



Pakistani Chicken Sandwiches Recipe - Food.com image

These Chicken sandwiches are usually served as an appetizer with the crust cut off and divided into half. These sandwiches are very popular with my friends. I make a bunch of these with the crust intact for my boys and leave it in the refrigerator for whenever they are hungry.

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 6

1 whole boneless chicken breast
2 tablespoons soya sauce
5 tablespoons Miracle Whip or 5 tablespoons mayonnaise
1/4 teaspoon black pepper
1/4 cup water
16 slices white bread

Steps:

  • In a sauce pan add the chicken breast water and soya sauce. The amount of soya sauce is a guesstimate so use more or less if you like.
  • Let the liquid dry and when the chicken is glazed with soya sauce, check to see if its cooked.
  • Let cool to room temperature.
  • Cut it into bite size pieces and crush the chicken. I usually use a hand blender to to crush the chicken into a homogeneous mixture. For safety remove the chicken that get stuck in the hand blender with a spoon or fork, never use your hand.
  • Add Miracle Whip dressing or mayonnaise. Mix well still crushing chicken with the fork.
  • Lightly spread butter on the bread and spread the chicken mixture. Now if you want, you can cut the crust off and divide the sandwiches into four. Serve as finger sandwiches or keep the bread slices whole and serve as a meal.
  • I usually use a hand blender to to crush the chicken into a homogeneous mixture. For safety remove the chicken that get stuck in the hand blender with a spoon or fork, never use your hand.

Nutrition Facts : Calories 198.2, FatContent 5, SaturatedFatContent 1.3, CholesterolContent 23.2, SodiumContent 614.9, CarbohydrateContent 25.6, FiberContent 1.2, SugarContent 2.2, ProteinContent 11.9

COPYCAT FRIED CHICKEN SANDWICH RECIPE: HOW TO MAKE IT



Copycat Fried Chicken Sandwich Recipe: How to Make It image

After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. —Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 12

3 boneless skinless chicken breast halves (6 ounces each)
3/4 cup buttermilk
2 teaspoons hot pepper sauce
2 large eggs, beaten
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon each onion powder and paprika
2 teaspoons pepper
1 teaspoon salt
1/3 cup canola oil
6 brioche hamburger buns, split
Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Steps:

  • Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

Nutrition Facts : Calories 384 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 777mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 26g protein.

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