SPICY CHICKEN, original recipe

Recreate the original SPICY CHICKEN recipe and please your palate with a crunchy, delicious and slightly spicy result.
SPICY CHICKEN, original recipe

Today’s turn is for the SPICY CHICKEN, original recipe. This burger is very simple to prepare, and although the time in the kitchen is a little long because of the marinade, I assure you it will be worth the wait.

AuthorUMAMITASTECategoryRecipesDifficultyIntermediate

Prep Time2 hrs 10 minsCook Time10 minsTotal Time2 hrs 20 mins

 1 chicken breast fillet
 1 tsp mustard
 ½ tsp spicy
 pepper at taste
 salt at taste
 chopped lettuce
 1 sliced tomato
 ½ sliced onion
 ½ tsp garlic cream
 1 egg
 200 g wheat flour
 ½ cup crushed corn flakes
 2 slices of cheese
 1 burger bun
 ½ cup milk
 vegetable oil

1

Place the chicken fillet in a bowl and add the hot pepper, garlic cream and mustard and let it marinate for 2 hours.

2

Then in a bowl add the salt, pepper, milk, egg and mix it and in another bowl add the flour and crushed corn flakes.

3

You will have to pass the chicken fillet through the milk mixture and then through the flour mixture, do it very well, the fillet should be completely covered with both mixtures.

4

Pour some oil in a frying pan, let it heat over medium-high heat and once it reaches the right temperature add the chicken fillet and let it cook for 4 minutes on each side.

5

Cut the hamburger bread in half and place the chicken fillet inside, then the tomato, lettuce, and cheese, and close with the other slice of bread.

Ingredients

 1 chicken breast fillet
 1 tsp mustard
 ½ tsp spicy
 pepper at taste
 salt at taste
 chopped lettuce
 1 sliced tomato
 ½ sliced onion
 ½ tsp garlic cream
 1 egg
 200 g wheat flour
 ½ cup crushed corn flakes
 2 slices of cheese
 1 burger bun
 ½ cup milk
 vegetable oil

Directions

1

Place the chicken fillet in a bowl and add the hot pepper, garlic cream and mustard and let it marinate for 2 hours.

2

Then in a bowl add the salt, pepper, milk, egg and mix it and in another bowl add the flour and crushed corn flakes.

3

You will have to pass the chicken fillet through the milk mixture and then through the flour mixture, do it very well, the fillet should be completely covered with both mixtures.

4

Pour some oil in a frying pan, let it heat over medium-high heat and once it reaches the right temperature add the chicken fillet and let it cook for 4 minutes on each side.

5

Cut the hamburger bread in half and place the chicken fillet inside, then the tomato, lettuce, and cheese, and close with the other slice of bread.

SPICY CHICKEN

Umami Sabor Conclusion

You can’t imagine how much your taste buds will enjoy tasting this delicious chicken burger. Its texture and crunchy sensation will allow it to become your favorite, of that I am very sure, I know you will love it.

In fact, anyone who tries this burger will want to repeat it again and again.

If you are looking for a dish to present at a meeting or if you want to enjoy a different and crunchy dinner, try preparing this burger.

If you like your food with a spicy touch, this burger will definitely be your best option. 

You can add some pickles or any other type of sauce you wish, and of course accompany it with some delicious french fries and let’s not forget a cold soda. 

And, since I know you love cooking as much as I do, I don’t want you to take a look at the secret recipe of HIDDEN VALLEY RANCH.

Umami Sabor Tips for the original recipe of SPICY CHICKEN

The cooking time of the fillet can exceed 8 minutes, this will depend on the intensity of the fire. Ideally, it should be removed when it takes on a dark golden color. 

It is important that you wash the vegetables very well before adding them to the hamburger. 

Make sure that all the ingredients you include are of quality. 

If you do not want the steak to have too much oil, when you remove it from the pan, you can place it on some absorbent paper to remove the excess.

Do not limit yourself with the amount of ingredients, in fact you can add as many as you want, just to please your palate.


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