Crispy Chicken Sandwich
This week Chef Akshay is teaching us how to make Teller’s famous Crispy Chicken Sandwich. This juicy and tender sandwich, with a crispy well-seasoned crust, sits perfectly on a seared brioche bun. Scroll down for this unforgettable sandwich recipe and if you have any questions or feedback, visit our Facebook or Instagram pages to leave a comment.
Prep Time: 10 minutes | Total Time: 20 minutes| Serves: 1
WHAT YOU WILL NEED:
5-6 oz Chicken Breast (Butterflied)
1 teaspoon of Sweet Smoked Paprika
Cracked Black Pepper to Taste
Salt to taste
1 Brioche Bun
2 tablespoons of Ranch
2 Leaves of Iceberg Lettuce
1 Red Pepper (Finely Diced)
1 Yellow Pepper (Finely Diced)
½ piece of Habanero Chilly (Deseeded and Finely Diced)
2 tablespoons of Sugar
2 Sprigs of Thyme
½ of a Garlic Clove (Crushed)
150 ml of Water
Salt to taste
HOW TO PREPARE (FIND A STEP-BY-STEP VIDEO DEMONSTRATION ON OUR SOCIAL MEDIA CHANNELS):
1. Butterfly the chicken and marinate it in paprika, salt and pepper and soak it in buttermilk, and set aside.
2. In a pot, combine water, diced peppers, garlic, sugar, habanero chilly, and thyme. Boil for 20 mins to form a relish like consistency.
3. In a bowl take the all-purpose flour mix, salt, and add the chicken and coat well. Fry in a deep fryer for 5 – 7 minutes and be sure to check if it is fully cooked with the help of a food thermometer.
4. Cut the brioche bun and butter and sear on a flat top.
5. Spread the pepper relish on both sides of the bun, add lettuce and the crispy chicken drizzle ranch on the chicken and serve with fries or salad.
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