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The ingredients needed to cook Salt n Pepper Chicken Sandwich with Chipotle Sauce:
- Provide 4 Chicken Breasts butterflied
- Use 450 g Plain Flour
- Get 1 tbsp Dried Oregano
- Take 1 tbsp Dried Thyme
- Use 1 tbsp Dried Basil
- Provide 2 tbsp Smoked Paprika
- Get 2 tbsp Salt
- Prepare 1 tbsp Ground White Pepper
- Provide 1 tbsp Ground Black Pepper
- You need 2 tbsp Garlic Salt
- Take 1 egg
- Provide 200 ml Milk
- Get Chipotle Sauce
- Use 4 tbsp Mayonnaise
- Take 4 tbsp Natural Yoghurt
- Use 2 tbsp Smoked Paprika
- You need 1 tsp Chilli Powder
- Prepare 3 tbsp Frank's Hot Sauce
- You need 1/2 tsp red wine vinegar
- Use For Sandwich
- Provide 4 Ciabatta Rolls
- Provide Splash Olive Oil
- Prepare Knob butter
- Get Iceberg Lettuce
- Prepare Sliced Tomatoes (Salted)
- Prepare Sliced Red Onion
- Provide Grated Mature Cheddar Cheese
Instructions to make Salt n Pepper Chicken Sandwich with Chipotle Sauce:
- Preheat vegetable oil at 180 degrees for deep frying and preheat oven at 180 degrees
- Mix all dry ingredients well in a big bowl. In another bowl mix milk and egg. Then butterfly your Chicken Breast and beat until fairly even.
- Keeping one hand dry, coat chicken in the dry flour mix then milk mix and finally in flour mix enduring well covered. Drop into hot oil until golden brown then put on baking tray in oven for 10-15 minutes.
- Put all ingredients for Chipotle Sauce in blender and blitz until smooth. Scoop into bowl for serving.
- Heat a little olive oil and knob of butter on a pan and lightly toast Ciabatta Rolls.
- Fill rolls with lettuce, tomato, red onion, chicken, Chipotle sauce and cheese.
Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture. Citrus Salt N Pepper Dry Rub; Vinegar Dry Rub Chicken Sandwich Menu. Served on a brioche roll or wrap with fries or chips.
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