Ingredients
Method
Prepare thin slices of the chicken fillets and poke holes with a fork. Marinade for 1-2 hours. In a bowl, beat eggs, salt, b. pepper and corn flour to a smooth paste. In another bowl, crush barbecue chips, cornflakes and bread crumbs; mix well. When marinaded, dip chicken in the eggs and coat with the crumbs mixture. Fry until golden brown in color. Toast the burger buns, spread mayo, cream cheese, mustard. Add lettuce leaves, vinegar soaked cucumber and cheese slices. Serve with fries.
* cream cheese is optional.
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Marinade
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Chicken Fillet
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6 – 8
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Salt
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1 tsp
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B. Pepper
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1 tsp
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Red Chillies
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1 tsp
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Mustard
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1 tsp
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Vinegar
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½ cup
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Soy Sauce
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½ cup
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Tomato Ketchup
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2 tbsp
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Chilli/ Hot Sauce
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2 tbsp
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Coating
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Eggs
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2 – 3
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Corn flour
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4 – 6 tbsp
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Cornflakes
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1 cup (crushed)
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Barbecue flavored chips
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1 pack (crushed)
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Bread Crumbs
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1 cup
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Salt
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¼ tsp
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B. Pepper
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¼ tsp
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Filling
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Mayonnaise
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As needed
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Cream Cheese*
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3 tbsp
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Mustard
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As needed
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Cheese Slices
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6 – 8
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Cucumber
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1 (chopped circular, soaked
in vinegar)
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Lettuce leaves
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As needed
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Oil
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For frying
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Burger Buns
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6 – 8
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Method
Prepare thin slices of the chicken fillets and poke holes with a fork. Marinade for 1-2 hours. In a bowl, beat eggs, salt, b. pepper and corn flour to a smooth paste. In another bowl, crush barbecue chips, cornflakes and bread crumbs; mix well. When marinaded, dip chicken in the eggs and coat with the crumbs mixture. Fry until golden brown in color. Toast the burger buns, spread mayo, cream cheese, mustard. Add lettuce leaves, vinegar soaked cucumber and cheese slices. Serve with fries.
* cream cheese is optional.
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