Double Down Chicken Sandwich Recipe By SooperChef
Double Down Chicken Sandwich is the perfect recipe for all chicken and sandwich lovers. Crispy chicken and potato bites with lip-smacking sauce make it simply delicious and irresistible. Try out this Double Down Sandwich and share your feedback with us.
#Sandwich #SooperChef
Double down sandwich
Ingredients for filling:
4 K&N’s Thunder fillets
Potatoes 4
Green chili paste 1/2 tbsp
Sweet corns (mashed) 1/4 cup
Salt to taste
Garlic powder 1 tsp
Red chili flakes 1 tsp
Black pepper powder 1/2 tsp
Mozzarella and Cheddar cheese (grated) 1/2 cup
Coriander (chopped) 1/4 cup
Egg (beaten) 1
Bread crumbs as required
Oil for frying
Cheese slice 1
Ingredients for honey mustard sauce:
Honey 2 tbsp
Mayonnaise 1/2 cup
Mustard 1 tbsp
Lemon juice 1 tbsp
Paprika 1/2 tsp
Salt to taste
Ingredients for sandwich sauce:
Mayonnaise 1/2 cup
Sour cream 1/4 cup
Paprika powder 1/2 tsp
Lemon juice 1 tbsp
Salt to taste
Directions for sandwich sauce:
In a bowl add mayonnaise, sour cream, paprika powder, lemon juice and salt.
Whisk all these ingredients well and chipotle mayo is ready. Set aside.
Directions for honey mustard sauce:
In a bowl add honey, mayonnaise, mustard, lemon juice, paprika and salt.
Whisk all these ingredients well and your honey mustard sauce is ready. Set aside.
Directions for filling:
In a pot of simmering water add potatoes and boil them until they are fully done.
Peel off the skin of potatoes and mash them properly.
In mashed potatoes add green chili paste, coriander, sweet corns, salt, garlic powder, red chili flakes, black pepper and mix all them well. Potato filling is ready
Take some amount of potato filling in your hand, top it with cheese, add some more potato filling on top and make a patty shape.
Dip potato patty firstly in egg and then coat them in bread crumbs.
Heat oil in a pan and shallow fry potato patty on medium flame from both side until light golden brown in color. Set aside.
Assembling:
Prepare K&N’s Thunder Fillets as per the instructions on the pack. And set aside.
Take one prepared K&N’s Thunder Fillet and drizzle honey mustard sauce on it.
Place fried potato patty, drizzle chipotle mayo on top and place a cheese slice.
Cover your sandwich with another prepared K&N’s Thunder Fillet and it’s ready.
Serve your delicious crispy no bun sandwich and enjoy every bite.
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serving: 3-4
BBQ Chicken Panini - Grilled Chicken Panini Sandwich - Chicken Recipe For Kids Tiffin Box
BBQ Chicken Panini marinated with flavourful spices and stuffed with cheese and veggies is the perfect recipe to tickle your child’s taste buds. Kissan Fresh Tomato Ketchup forms the flavour base for the barbecue sauce and provides a balanced taste profile to the dish.
Prep Time: 15 mins
Cook Time: 30 mins
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Ingredients:-
Focaccia style bread: 2
Chicken breast (beaten thin between two sheets of plastic): ½
Kissan Fresh Tomato Ketchup: 2 tablespoons
Freshly ground pepper: 1/2 teaspoon
Honey: 1 teaspoon
Lemon juice: 1/2 teaspoon
Chilli flakes: 1/2 teaspoon
Finely chopped coriander stem: 1/2 teaspoon
Olive oil: 2 teaspoon
Lettuce leaves or green cabbage: 2 leaves
Sliced Tomato (Small): 1
Salt to taste
Cheese slice: 1
Soy sauce: 2 teaspoons
Method of Preparation
For the marinade: mix the soy sauce, Kissan Fresh Tomato Ketchup, salt, honey, pepper, chilli flakes, lemon juice and coriander stem together in a bowl. Check for seasoning and add more if required
Beat the chicken breast between two sheets of plastic with a rolling pin until thin
Rub the chicken with the marinade and keep aside for 5 minutes
Heat a grill pan on medium-high heat and brush it with olive oil. Place the chicken breast on it and cook for 4 minutes on the first side and 3 minutes on the other side or until done
On one half of the focaccia, line the cheese triangles and top with lettuce or shredded cabbage
Place the grilled chicken breast on top, followed by the tomato slices. Cover with the remaining half of the bread
Brush with a little olive oil and return to the grill pan for 2 minutes on both sides, pressing lightly as it cooks
Cut into two halves and pack with a pineapple and khakra.
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Beth's Teriyaki Chicken Sandwiches (COLLAB WITH FLAVCITY!)
Learn how to make 2 great dishes for Father's Day! Teriyaki Chicken Sandwiches and fantastic Skirt Steak with Salsa Verde by Bobby Parrish of FlavCity!
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MORE GREAT IDEAS FOR FATHER'S DAY!
Strawberry Shortcakes
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Apricot Galette
Grilled Chicken Chimichurri
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Grilled Ribeye
Soy Chicken
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Homemade Hummus
Plum Crumble
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SHOP THIS EPISODE:
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BETH’S TERIYAKI CHICKEN SANDWICH RECIPE
Makes 4 sandwiches
INGREDIENTS:
For Teriyaki Marinade:
1 Cup (240 ml) of Water
1/3 cup ( 60 g) brown sugar
1/2 cup (120 ml) of soy sauce
2 tsp (10 ml) honey
2 garlic glove
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) fresh grated ginger
For Sandwiches:
2 boneless skinless chicken breasts cut in half
4 pineapple rings
4 whole wheat honey buns
Lettuce of choice
2 tbsp (30 ml) honey mustard + ¼ cup mayonnaise
METHOD:
In a large sauce pan combine all ingredients for the teriyaki sauce and allow to simmer for 10 mins for the flavors to marry. Allow to cool completely otherwise the hot marinade will “cook” your chicken!
Pour the marinade in a dish and place chicken breasts on top, making sure chicken is coated on all sides with the marinade. Refrigerate for 1-2 hours or overnight even better!
Oil your grill well and then heat to medium high. Grill chicken 6-8 mins on each side until cooked through. You can grill pineapple rings at the same time 3-4 mins each side.
To assemble. Combine the mayonnaise and honey mustard to create a honey mustard mayo spread. Dollop spread on bottom and top of grilled buns.
Place lettuce on bottom bun, add grilled chicken, top with pineapple, slice sandwiches in half. Et voila! Dinner is served!
Serve with a fresh corn salad or potato salad.
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Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman | Food Network
Ree uses store-bought rotisserie chicken and jarred salsa verde to create a quick, easy and flavorful filling for her tacos!
#ReeDrummond #ThePioneerWoman #FoodNetwork #FriedChicken #SalsaVerde #Tacos
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Chicken Verde Taco
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 25 min
Active: 25 min
Yield: 12 tacos
Ingredients
1 1/2 cups shredded rotisserie chicken, brown and white meat
2/3 cup store-bought salsa verde, divided
Vegetable oil, for frying
12 small corn tortillas
3/4 cup sour cream
2 tablespoons chopped cilantro
Toppings:
3/4 cup shredded Monterey Jack cheese
1 1/2 cups shredded lettuce
1/2 cup diced tomato
Directions
Special equipment: metal heat resistant tongs
Mix the chicken and 1/3 cup of the salsa verde in a large bowl. Set aside.
Heat a 1 inch of oil in a large skillet.
Place 2 tablespoons of the filling into the middle of a tortilla, then fold the tortilla in half. Clamp the tortilla shut with a pair of metal heat resistant tongs and use the tongs to carefully lay the taco into the oil. Use the tongs to press the taco down and keep it closed for a few seconds. Repeat with 2 more tacos. Flip each taco after it has cooked for around 40 to 45 seconds, frying the other side until golden, an additional 30 to 40 seconds. Using the tongs, remove the tacos from the pan, tipping them sideways to drain the excess oil. Place on a paper towel-lined plate to drain further. Repeat with the remaining 9 tortillas and filling.
Mix the remaining 1/3 cup salsa verde with the sour cream and cilantro in a small serving bowl.
To serve, pull back the tops of the tacos and add some of the Monterey Jack cheese, lettuce and diced tomato to the inside of each taco. Serve with the sour cream dip.
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Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman | Food Network