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Spicy Fried Chicken Sandwich

Makes 2 sandwiches Preparation time: 40 minutes Cooking time: 10 - 12 minutes   A delicious homemade version of a fast food classic that you can put your own spin on.

INGREDIENTS

For the chicken:

  • 2 large chicken breasts, butterflied
  • salt and freshly ground black pepper
  • 1 tablespoon BBQ spice
  • 2 teaspoons ground cayenne pepper
  • 1 lemon zested and juiced
  • 3/4 cup Clover Bliss Double Cream Yoghurt, Plain
  • 240g (2 cups) flour, sifted
  • salt and white pepper, to taste
  • 2 large eggs, beaten
  • 1 cup dried breadcrumbs
  • vegetable oil for frying

For the sauce:

  • 60 ml (1/4 cup) Clover Classic Mayonnaise, Strong
  • 30 ml (2 tablespoons) Clover Bliss Double Cream Yoghurt, Plain
  • 30 ml (2 tablespoons) chilli and garlic sauce
  • 2 teaspoons smoked paprika
  • 3 large tangy pickles, finely diced

To serve:

  • 2 bread rolls of your choice, toasted in a pan with butter
  • a few lettuce leaves
  • thick sliced tomatoes

Method

For the chicken:

  1. Add the chicken to a large mixing bowl along with the salt, pepper, BBQ spice, cayenne pepper, lemon zest and lemon juice.
  2. Massage mix into the chicken before adding the yoghurt, rubbing the mix into the chicken to ensure it is well coated.
  3. Let the chicken marinade for 20 minutes.
  4. Meanwhile, place flour (seasoned with salt and white pepper), eggs and breadcrumbs in three separate bowls.
  5. Brush the yoghurt coating off the chicken.
  6. Dust the fillets with the seasoned flour – make sure that all the exposed meat is covered.
  7. Dunk the chicken in the egg wash and then in the breadcrumbs, pressing into the fillets to get as mush of a bread coating as possible.
  8. Allow the coated chicken to rest for 15 minutes in the refrigerator before frying. During this time you can prepare the sauce that will be served with the chicken.

 

For the sauce:

  1. Combine all the ingredients well and adjust seasoning to taste. (Add more chilli sauce if you like it spicier or a splash of vinegar for a more acidic version.)

 

For the chicken:

  1. Heat the oil in a frying pan, about 1 cm deep.
  2. Once the oil is hot (but not scalding), carefully add the chicken fillets and cook for about 5 minutes a side or until the crumb is golden and crisp and the inside is cooked through.
  3. Place the cooked chicken on absorbent kitchen paper to drain off any excess oil.

 

To serve:

  1. Build the sandwich by adding a generous amount of the sauce to the bottom slice of the bread roll followed by the chicken and then some tomato and lettuce. Add extra sauce and finally the last slice of bread.
  2. Serve immediately.

 

TIPS:

  • Get creative with your toppings. Make a Hawaiian version by adding some Clover Mature Cheddar slices and fresh pineapple, or a Mexican version with sliced Jalapeno and avocado.
  • Make a salad version by omitting the bread roll and serving the chicken breast with more green leaves.