Crispy Chicken Buffalo Sandwich

I have been often told by the people who have seen me that I look very intimidating and I look like I will pull a knife on them.

Fear not, I am not that harmful. I am good man the laaltain and you can talk to me about anything related to the food. Sure you can keep the personal Q & A to yourself but yes anything related the food and I am all ears.

I have never apologized this much for making a recipe that I have while making this one. This is southern style Crispy Chicken Buffalo Sandwich made with nothing but love and little hate for the people I dislike.

INGREDIENTS(FOR 3 SANDWICHES):

3 boneless chicken breasts cut in half

2/3rd cup butter milk (you can make your own butter milk by adding a tablespoon of lemon juice or vinegar in a cup of milk and leaving it for 15 minutes)

1 teaspoon ginger powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon salt

2 eggs

1 cup flour seasoned with salt, garlic powder and black pepper

Buns of your desired shape, I chose classic buns

Mayo for dressing

Buffalo Sauce for drizzling over chicken

Thick tomato slices for dressing

Iceberg lettuce for dressing

First and foremost we have to dip the chicken pieces in the butter milk. The we will add salt, paprika, ginger powder, garlic powder and pepper to it.

Mix it well and let it marinate for 4-6 hours.

Chicken will marinate in 4-6 hours and you can be useful by doing something good for someone meanwhile.

Now after 6 hours we will take out our chicken and prepare the breading station.

Start heating the oil in a frying pan on medium heat.

Put all purpose flour in a deep flat tray and season it with slat, garlic powder and black pepper.

Place this next to a chicken along another flat deep tray that has egg wash in it.

Now do as following numerically

1. Take out the chicken.

2. Dip it in the egg wash.

3. Cover the chicken piece in flour.

4. Fry the chicken for 3-4 minutes on both sides.

Repeat this for all the chicken pieces.

Now it is time to assemble the sandwiches.

Slice the buns in half and toast them in the oven for 1 minute.

Now follow the below steps numerically: (I am also teaching you all how to count)

1. Put mayo on the bottom bun.

2. Tomato slices over it.

3. Place 1 or 2 chicken pieces over it.

4. Generously drizzle buffalo sauce on it. Let it rain because you don't want to hold back.

5. Place the top buns and have more buffalo cause on the sides as a dip

Eat them with fries, coleslaw or any side that you prefer but let me tell you one thing. You will love this sandwich more than your best friend.

Chicken Cordon Bleu Burger

When someone asks me "Where to find the best burgers of Pakistan?" my answer is always Islamabad.

You will find top quality burgers in that city and the you also can find some of them in the DHA and Gulberg sectors of Lahore.

I'm just joking and if anyone's offended well good for them. The best burgers of Pakistan are made by me in my kitchen and I'm joking again.

Moving on with today's recipe which is Chicken Cordon Bleu. Wanted to make this from a while. Was a bit scared as it is a tad bit complicated but I think I did justice to it.

Ingredients:

500 grams minced chicken breast (will make 2 patties)

half cup all purpose flour

1 cup buttermilk

Chicken/turkey deli slices (1 per patty)

Cheese slices (2 per burger)

Salt (1 teaspoon for the patty and 1/2 teaspoon for the flour)

Black pepper (1 teaspoon for the patty and 1/2 teaspoon for the flour)

Paprika 1/2 teaspoon for the patty

Burger buns

Lettuce

Mustard

Canola oil for deep frying

Season the minced chicken with salt, pepper and paprika.

Making the patty for the Cordon Bleu is a bit complicated but I will show you. Just follow the pictures below and I will explain as well.

1. Form a patty hollow from the center.
2. Place a folded half cheese slice in the center of the patty.
3. Place the chicken/turkey deli slice on the cheese slice.
4. Cover the deli slice with the remaining half cheese slice.
5. Fold the sides of the patty to cover the hollow space and cover the filling.

I have 1 kg minced chicken so I made four patties.

Place the patties in the fridge for 15 minutes. My hand looks creepy.

After 15 minutes, cover your frying pan for half inch in canola oil. Start warming it up on medium low heat.

Season the flour with salt and pepper.

Place the buttermilk, the patties and the flour together.

Here is how the breading will be done for this patty.

1. Dip the patty in the buttermilk.
2. Take out the patty and put it on the flour plate.
3. Cover it properly with flour. Shake off the excess flour.
4. Add the patty to the frying pan.

Cook the patties til golden brown on both of the sides.

Take them out on a paper toweled plate.

Cover the patties with cheese slices while they are hold so the cheese melts perfectly on them.

Set up your burger by applying mustard on the bottom, placing some lettuce over it, place the patty covered with a cheese slice and that's it.

This burger is like a dream within a dream because it is filled with cheese, deli and more cheese.

GIVE IT UP FOR CHICKEN CORDON BLEU BURGER.

Lemon Glazed Chicken Tenders

I usually don't prefer deep fried things but sometimes even I can't say no to stuff because it makes me curious. Curiosity kills my weight watch routine just like it kills the cat.

I was surfing through a blog and I found this delicious recipe. Where you make the simple chicken tenders but you also make an Asian style dressing with it made up of a different mix of sweet and salty ingredients.

This recipe can be named in any way but I like to call it Lemon Glazed Chicken Tenders. Yes it sounds like a really long Arabic name.


Ingredients:

1 kilogram of boneless chicken breasts cut into strips

1 cup of all purpose flour

1 cup of buttermilk(easy to prepare and I will tell you before i start the actual recipe)

1 cup vegetable oil

salt and pepper to taste

For the GLAZE:(I don't know but I like to scream GLAZE!!!!)

1/2 cup honey

1/3 cup of soy sauce

1/4 cup pineapple juice

1/4 cup brown sugar

Juice of 1 lemon

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 teaspoon ground black pepper

1/2 teaspoon garlic paste

Now comes the question "WHAT THE HELL IS BUTTERMILK AND HOW DO WE MAKE IT?"

Simple, take a bowl, pour the milk in the bowl, add one small lemon juice/1 tablespoon vinegar in it and look at the cup for 5 to 10 minutes.

While looking at the cup think about your life. Think about the things you've done, the things you should have done, the things you should haven't done, did you do anything for others or did you just wasted your life on your own meaningless desires.

After a lot of thinking you'll get your buttermilk and probably some other eye opening answers about your life.

Now you need to make the glaze first.

For that you combine garlic paste, honey, pineapple juice, brown sugar, apple cider vinegar, black pepper, soy sauce and olive oil in a non stick pan.

Make it boil and then cook it for 10-12 minutes on low heat or until it thickens to a caramelized liquid.

Now you marinate your chicken by putting salt and pepper on it according to your taste. Let it marinate and you meanwhile heat a cup of vegetable oil in a deep pan on medium high heat.

Now put the flour in a wide pan and coat the chicken first in the flour, dip it in the buttermilk and again give it a final coat in the flour. This will complete your coating and you can start frying nowin batches one by one.

Fry till dark brown and then take it out on a plate covered with paper towels. Pour the GLAZE on it and its ready to serve.

Somethings are really hard to decorate like this one but I tried my best DON'T JUDGE or I can do nothing about your way of thinking.

Join your hands together for Lemon Glazed Chicken Tenders.