Garlic Chicken Sandwich
Garlic Chicken Sandwich
Ingredients
For the Marinated Chicken
- 4 chicken breasts, butterflied and pounded to even thickness
- 1/2 cup curd, (dahi)
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika, or chili powder
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
For the Breading
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 1/2 cups breadcrumbs
For Shallow Frying
- 250 ml oil, for shallow frying, or as needed
For the Garlic Glaze
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon chili flakes
- 1 tablespoon honey
- 2 tablespoons fresh coriander, chopped
For the Spicy Garlic Mayo
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon chili sauce, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon lemon juice
For the Onion-Cucumber Filling
- 1 red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon lemon juice
For Assembly
- 8 slices bread, of choice
Instructions
- 1
Butterfly each chicken breast and pound it to an even thickness of about 1 centimeter. This ensures even cooking.
⏱️ 5 min
- 2
In a medium bowl, combine the pounded chicken breasts with curd, 1 tablespoon of oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, 2 cloves of minced garlic, and 1 tablespoon of lemon juice. Mix thoroughly to coat the chicken evenly. Cover the bowl and let the chicken marinate for 20-30 minutes at room temperature.
⏱️ 5 min
- 3
While the chicken marinates, prepare the spicy garlic mayo. In a small bowl, whisk together mayonnaise, 2 cloves of minced garlic, chili sauce, 1/4 teaspoon of black pepper, and 1 teaspoon of lemon juice until well combined. Set aside.
⏱️ 5 min
- 4
Prepare the onion-cucumber filling. Thinly slice the red onion and cucumber. In another small bowl, gently toss the sliced onion and cucumber with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1 teaspoon of lemon juice. Set aside.
⏱️ 5 min
- 5
Set up a breading station. Place flour in one shallow dish, the beaten egg in a second shallow dish, and breadcrumbs in a third shallow dish. Dredge each marinated chicken breast first in the flour, ensuring it's fully coated, then dip it into the beaten egg, allowing any excess to drip off. Finally, coat it thoroughly with breadcrumbs, pressing firmly to ensure the breadcrumbs adhere well.
⏱️ 10 min
- 6
Heat 250 ml of oil in a large pan or skillet over medium heat. Once the oil is hot (a small piece of breading should sizzle immediately), carefully place the breaded chicken breasts into the pan. Shallow fry for approximately 4 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 74°C (165°F). You may need to do this in batches to avoid overcrowding the pan.
⏱️ 16 min
- 7
Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and rest for a few minutes. This helps keep the chicken juicy.
⏱️ 2 min
- 8
While the chicken rests, prepare the garlic glaze. In a clean small pan, melt butter over low heat. Add 3 cloves of minced garlic, chili flakes, and honey. Cook for about 1 minute, stirring constantly, until fragrant. Turn off the heat and stir in the fresh chopped coriander.
⏱️ 3 min
- 9
Add the rested fried chicken breasts to the pan with the garlic glaze. Toss gently to coat each piece evenly.
⏱️ 1 min
- 10
Toast the bread slices until golden brown and slightly crispy. A grill pan or toaster works well.
⏱️ 3 min
- 11
Assemble the sandwiches: Spread a generous amount of the spicy garlic mayo on the inside of each toasted bread slice. Place a glazed chicken breast on one slice of bread. Top with a portion of the onion-cucumber mix. Place the second slice of bread on top to complete the sandwich.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chicken Sandwich
For the Marinated Chicken
- 4 chicken breasts, butterflied and pounded to even thickness
- 1/2 cup curd, (dahi)
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon paprika, or chili powder
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
For the Breading
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 1/2 cups breadcrumbs
For Shallow Frying
- 250 ml oil, for shallow frying, or as needed
For the Garlic Glaze
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 teaspoon chili flakes
- 1 tablespoon honey
- 2 tablespoons fresh coriander, chopped
For the Spicy Garlic Mayo
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon chili sauce, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon lemon juice
For the Onion-Cucumber Filling
- 1 red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon lemon juice
For Assembly
- 8 slices bread, of choice
Instructions
- 1
Butterfly each chicken breast and pound it to an even thickness of about 1 centimeter. This ensures even cooking.
⏱️ 5 min - 2
In a medium bowl, combine the pounded chicken breasts with curd, 1 tablespoon of oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, paprika, 2 cloves of minced garlic, and 1 tablespoon of lemon juice. Mix thoroughly to coat the chicken evenly. Cover the bowl and let the chicken marinate for 20-30 minutes at room temperature.
⏱️ 5 min - 3
While the chicken marinates, prepare the spicy garlic mayo. In a small bowl, whisk together mayonnaise, 2 cloves of minced garlic, chili sauce, 1/4 teaspoon of black pepper, and 1 teaspoon of lemon juice until well combined. Set aside.
⏱️ 5 min - 4
Prepare the onion-cucumber filling. Thinly slice the red onion and cucumber. In another small bowl, gently toss the sliced onion and cucumber with 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1 teaspoon of lemon juice. Set aside.
⏱️ 5 min - 5
Set up a breading station. Place flour in one shallow dish, the beaten egg in a second shallow dish, and breadcrumbs in a third shallow dish. Dredge each marinated chicken breast first in the flour, ensuring it's fully coated, then dip it into the beaten egg, allowing any excess to drip off. Finally, coat it thoroughly with breadcrumbs, pressing firmly to ensure the breadcrumbs adhere well.
⏱️ 10 min - 6
Heat 250 ml of oil in a large pan or skillet over medium heat. Once the oil is hot (a small piece of breading should sizzle immediately), carefully place the breaded chicken breasts into the pan. Shallow fry for approximately 4 minutes per side, or until golden brown, crispy, and cooked through. The internal temperature should reach 74°C (165°F). You may need to do this in batches to avoid overcrowding the pan.
⏱️ 16 min - 7
Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and rest for a few minutes. This helps keep the chicken juicy.
⏱️ 2 min - 8
While the chicken rests, prepare the garlic glaze. In a clean small pan, melt butter over low heat. Add 3 cloves of minced garlic, chili flakes, and honey. Cook for about 1 minute, stirring constantly, until fragrant. Turn off the heat and stir in the fresh chopped coriander.
⏱️ 3 min - 9
Add the rested fried chicken breasts to the pan with the garlic glaze. Toss gently to coat each piece evenly.
⏱️ 1 min - 10
Toast the bread slices until golden brown and slightly crispy. A grill pan or toaster works well.
⏱️ 3 min - 11
Assemble the sandwiches: Spread a generous amount of the spicy garlic mayo on the inside of each toasted bread slice. Place a glazed chicken breast on one slice of bread. Top with a portion of the onion-cucumber mix. Place the second slice of bread on top to complete the sandwich.
⏱️ 5 min