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Spicy chicken cruncher recipe

Spicy chicken cruncher recipe

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The ultimate snack. Harissa chicken slices on olive oil toasted bread packed with rocket, Manchego cheese, fried onions and crispy bacon in a spicy mayonnaise dressing.

Kent, England, UK

1 person made this

IngredientsServes: 1

  • 1 small chicken breast fillet
  • 1 heaped teaspoon harissa
  • 2 rashers smoked streaky bacon
  • 1 small onion, sliced
  • 2 slices thick sliced bread
  • olive oil
  • 1 handful rocket leaves
  • 1 to 2 slices Manchego cheese
  • Dressing
  • 1/2 teaspoon harissa
  • 2 teaspoon mayonnaise

MethodPrep:15min ›Cook:5min ›Extra time:30min marinating › Ready in:50min

  1. Marinate the chicken breast fillet in 1 heaped teaspoon of harissa for a minimum of 30 minutes.
  2. Heat a teppanyaki grill or hot plate and cook the chicken until cooked through, turning once. Remove and rest on a chopping board.
  3. On the same grill, cook the bacon and onions until the bacon is crispy and the onions are just cooked.
  4. Brush the bread slices on both sides with olive oil, using a pastry brush. Toast on the grill.
  5. Meanwhile, slice the chicken. Make the dressing by whisking together the remaining harissa and mayo.
  6. Assemble the cruncher with rocket on one slice of bread, top with the bacon, chicken, cheese and onions. Drizzle over the dressing and place the other toasted bread slice on top.
  7. Squish down with your hands then enjoy.

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Spicy Sticky Rice Cake (Tteokbokki)

It’s a Korean style dish. I love almost all the food made from sticky rice.

For the sticky rice cake, I bought from supermarket. It’s vacuum pack. Sticky rice cake is very hard and dry. So first, I need to soak them in water and separate them. To make it easier, I also boil them in water for several mins until they get really big and fat and soft. Soak them in cold water and drain.

Prepare sauce: 2 tbsp Korean chili paste, 1/2 1 tbsp light soy sauce, 1/2 1 tbsp sugar, 1 tbsp syrup. Mix them well.

  1. Heat a pan. Add in a little oil. Saute 2 cloves of chopped garlic and slices of 1 onion till aromatic.
  2. Add in sauce, and pour in 1/2 1 cup water/stock. Stir to let the sauce dissolve evenly.
  3. Put in drained rice cake and sausage slices. Boil till sticky rice cake float in the pan and completely soft. (About 5 mins).
  4. Add in cabbage slices. Simmer for another 3 mins. Just to prevent all the sticky rice cake sicking together, please keep stirring. If the sauce is too dry, please feel free to add more water/stock.
  5. Spread in chopped spring onion. And ready to serve.

It’s very simple. And you can add more or less chili paste according to your taste.

What to do with leftovers

If you end up with leftover flatbreads, they can be reheated in the oven or in a toaster oven. I would recommend reheating before adding any pickled jalapenos or cilantro. Reheat at 350 degrees for about ten minutes or until warmed through. Once heated, then top with pickled jalapeno and chopped cilantro before serving.

BBQ Chicken Flatbread combines everything you love about BBQ Chicken Pizza and makes it into a super fast and easy weeknight dinner. I can't wait to hear what you think of this recipe!

Recipe Summary

  • 1 pound chicken thighs, cut into 1/2-inch pieces
  • ¾ teaspoon salt
  • 1 pinch ground white pepper
  • 1 tablespoon sunflower seed oil
  • 24 wooden skewers
  • 1 cup water
  • 5 tablespoons peanut butter
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1 tablespoon lime juice

Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.

Soak wooden skewers in water to prevent burning during cooking.

Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan stir to combine. Remove from heat and add lime juice.

Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.

Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

The 20 Minute Fried Chicken Sandwich

I asked myself, if I wanted a crispy fried chicken sandwich that tastes great, but is done in the least amount of time possible, with ingredients I always have in the fridge or pantry, and with simple cleanup, how would I do it?
Links & Stuff:
► Fried Chicken Sandwich Recipe:
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►Music by Epidemic Sound (free 30-day trial Affiliate):
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I stream on Twitch (sometimes):
► Useful Kitchen Gear.
Budget Whetstone for sharpening:
Salt Pig:
8-inch Chef’s knife:
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Music: Provided by Epidemic Sound.
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4.
Voice recorded on Zoom H4n with Behringer Mic.
Edited in: Premiere Pro #FriedChicken.
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Episode Premise: (0:00).
Intro: (0:23).
Step by step method: (0:54).
How I save frying oil: (3:57).
Taste test: (4:28).
Faster than going to Chick Fil-Al: (5:15).
Why I save oil: (6:00)

Video taken from the channel: Ethan Chlebowski

Chicken sandwiches are so clucking good! Try our best chicken sandwich recipes, from classic chicken salad to decadent fried chicken. Combine salt, paprika, pepper, garlic powder, thyme, sage, and cayenne in bowl. Measure out 1 tablespoon spice mixture and set aside. Pat chicken dry with paper towels.

Using meat pounder, gently pound each chicken piece to even 1/2-inch thickness between 2 pieces of plastic wrap. But there’s no shame in needing some inspiration, so we’ve got 20 recipes to get your creative juices flowing. With mouthwatering options like the ultimate BLT and fried chicken sandwich, vegan banh mi, and tuna salad two ways, I hope you’re hungry.

Pork Cuban Sandwiches. Now, before we get to the Mouthwatering Chicken Recipes, I wanted to share a few chicken fun facts. * Chickens are the most abundant bird species in the world. There are over 25 billions. Inspired by: Chicken Salad Sandwich at Chick-fil-A.

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. —Julie Peterson, Crofton, Maryland. Chicken and rice is about as exciting as the Chicken and Broccoli example from earlier. It can be super boring and very bland.

But that stereotype is really talking about a recipe more like boiled chicken breast with unseasoned brown rice. The truth is, chicken and rice can be as flavorful and unique as any other recipe on.

KFC Is Dropping A New Sandwich You NEED To Try

Last month we watched as fast food fans lost their minds after Wendy's quietly pulled its spicy chicken nuggets from its menu. How could the brand be so cruel?! Well, with near perfect timing, KFC is swooping in to pick you up and dust you off &mdash by debuting a new spicy chicken sandwich.

We got a first look at this new number &mdash called The Zinger &mdash at a custom KFC food truck in New York's Union Square, where the brand was doling out free sandwiches to passersby to promote the launch. According to KFC's head chef Bob Das, it originally hails from the brand's outposts in Trinidad and Tobago, where it quickly became the best-selling menu item worldwide.

So what makes this sandwich so special? Before getting breaded and fried with the restaurant's Extra Crispy recipe, the chicken is marinated in cayenne pepper (in addition to the colonel's famous 11 herbs and spices) for a little kick. But it's not an unmanageable heat at all. For those afraid of spice, you should take a gamble on this. The pepper gives it more flavor than bite. Plus, there's plenty of mayo and lettuce to quell any fire you might feel.

If you're dying to get your hands on one of these but don't live near New York, don't worry: The Zinger will be available at KFC locations nationwide on April 24.

Follow Delish on Instagram.

Slideshow: The chicken sandwich wars continue

KANSAS CITY, MO. — The chicken sandwich wars that began in August 2019 between Popeyes and Chick-fil-A continue to rage on as other restaurants launch their own takes on the offering.

Checkers and Rally’s restaurants are launching new Mother Cruncher chicken sandwiches, featuring an all-white meat chicken breast coated and deep fried in a “mega crunch” breading.

The Bacon BBQ Mother Cruncher Chicken Sandwich is topped with sweet and smoky barbecue sauce, two slices of bacon, pickles, honey mustard, shredded iceberg lettuce and crispy fried onion pieces served on a toasted bun.

The Classic Mother Cruncher Chicken Sandwich is made with a new creamy Squawk Sauce, pickles, iceberg lettuce and a slice of tomato served on a toasted bun.

“The chicken sandwich has certainly gained popularity in the quick-serve segment in the last year, but Checkers & Rally’s has an unparalleled history of taking typical fast-food fare up a notch — and the Mother Cruncher is no exception,” said Dwayne Chambers, chief marketing officer of Checkers & Rally's Restaurants, Inc. “Our fries have consistently been deemed the most craveable by the media and best-tasting by our guests, and we fully expect the Mother Cruncher to carry on the tradition and hold the No. 1 spot in the hearts of chicken sandwich lovers across the country.”

Sonic is downsizing its chicken sandwiches with the launch of new Chicken Slingers. The classic version features all-white meat crispy chicken, mayonnaise and pickles on a brioche slider bun. The sandwich also comes in a spicy version, which adds Sonic’s spicy ranch sauce.

Lee’s Famous Recipe Chicken is getting in on the chicken sandwich craze with its own offering. The chain’s new Chicken Sandwich features a 4-oz, battered and honey-dipped white meat chicken fillet topped with dill pickles and chipotle ranch dressing served on a warm brioche bun. The sandwich may be ordered spicy or original.

“We’re excited to bring a chicken sandwich to our customers,” said Chuck Cooper, president and chief executive officer of Lee’s Famous Recipe Chicken. “With all the news about chicken sandwiches, our fans have been clamoring to see a chicken sandwich on our menu and we’re happy to be able to bring the famous flavor and quality to them in a sandwich form. If our test markets are any indication, our operators across the country are going to be even busier than they are now.”

In May, Golden Chick threw its hat in the chicken sandwich wars ring when it introduced the Big & Golden Chicken Sandwich, featuring a 5-oz, breaded and deep-fried chicken breast with five pickles and the brand’s Lotta Zing sauce served on a hot yeast roll bun.

“We’ve been working on introducing a great chicken breast sandwich for some time,” said Jim Stevens, president of Golden Chick. “As a Texas-born brand with a 50-plus year heritage, we are thrilled to finally give our loyal and future guests a taste of what we are confident to be the best chicken sandwich on the market. It’s everything our loyal Golden Chick fans would expect from us and more … it’s extremely high quality, it’s big, it features our marinated chicken breast with our one-of-a-kind breading … it’s delicious. There’s nothing else like it.”

KFC claimed its spot in the chicken sandwich wars in May with a new KFC Chicken Sandwich being tested in Orlando until June 21. While KFC already had a chicken sandwich on its menu, the restaurant chain decided to reformulate the offering to contend with the “steep competition” from Popeyes and Chick-fil-A, KFC said.

“We wanted a chicken sandwich that really lives up to our legacy as the fried chicken experts, and let’s face it, ours wasn't the one to beat,” said Andrea Zahumensky, chief marketing officer for KFC US. “We knew an upgrade was necessary, so we painstakingly selected each ingredient to create a bigger, better and more premium sandwich than ever.”

The new KFC Chicken Sandwich, which took a year to develop, features an “upgrade of every single component,” Zahumensky said. The brand worked with six different bakeries to try at least 10 variations of buns and went through 10 different pickles, eventually deciding on one that is 10 times more expensive than KFC’s other pickles. The final product includes a crispier chicken filet that is 20% larger, three thicker and crunchier pickles and a buttered brioche bun. The sandwich may be ordered with either plain mayo or spicy mayo.

“I think we’ve unlocked a chicken sandwich that won’t just compete — it’ll win with fried chicken lovers everywhere,” Zahumensky said.

The KFC Chicken Sandwich is being test marketed at 15 Orlando, Fla.-area locations until June 21 for $3.99, the same price as Popeyes’ chicken sandwich, which boasts similar ingredients: a large crispy chicken filet, three pickles, a brioche bun and a choice of classic or spicy mayo.

Popeyes’ chicken sandwich debuted in August 2019 and sparked the so-called chicken sandwich wars among fast food chains, including Chick-fil-A and McDonald’s.

How to Make Crispy Baked Chicken Wings without Deep Frying:

Making chicken wings in the oven is actually quite easy. Below, I&rsquom going to summarize the steps and give some of my top tips.

  1. Preheat the oven and take your wings out of the refrigerator
  2. Pat the wings dry with a paper bowl to remove as much moisture as possible
  3. Prepare the spice mix and toss the wings in it to coat
  4. Bake on a parchment-lined baking sheet or baking sheet with a cooling rack for about 25 minutes per side.

Add Baking Powder to the Spice Mix:

One of the keys to making Oven Fried Chicken Wings is to use baking powder in the spice mix. Baking Powder (not baking soda) allows the chicken skin to heat and start cooking quicker than the chicken wing meat. This results in tender, juicy meat that has crispy skin. I recommend using 1 tablespoon of baking powder for every 1-1.5 pounds of chicken wings.

Pat the Wings Dry:

The baking powder trick works best when the chicken wings are dried with a paper towel before cooking. Dry wings allow the baking powder spice mixture to coat the wings evenly. If you forget this step, then you&rsquoll need to cook them longer to make the skin crispy.


I have always been a lover of all things Mexican food…There is just something about the flavors that call to me, I guess. I would say that prior to switching over to a Keto way of eating, I was probably eating some sort of Mexican food like 4-6 times a week, and that might be an underestimation. I realized the other day that I miss those flavors! I have enjoyed the new palate that I’ve been eating these past few months. However, I was in the mood for something Mexican…SO, between that thought process, & the mounds of snow piling up outside my window…I decided to come up with a new soup recipe. I was pumped with how this turned out. (I will also say that I fed this to my friends, and there wasn’t a drop left…so keto or not, I think everyone was on board.) CREAMY GREEN CHILE CHICKEN SOUP

  • two 4 oz cans of Hatch’s green chiles (I used mild, but if you like spicy food you could use medium)
  • one 12 oz bottle of Victoria Green Taco Sauce (again I used mild here)
  • two 12.5 oz cans of Kirkland brand chicken breast (you could use a rotisserie chicken or cook/dice your own chicken if you would rather)
  • 8-12 oz chicken broth (depending on how thick you want your soup to be)
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 1/2 tsp onion powder
  • 1/2 tsp salt (more if needed)
  • 1/2 tsp ground black pepper
  • 12 oz cream cheese
  • 2-4 tbs heavy cream (again depending on how thick you want it to be)

Combine all of these ingredients into a crock pot & cook on high for 1-2 hours. All of the ingredients are cooked, so it’s just a matter of everything combining, & the flavor coming together. If you were needing to leave this to cook while you are doing other things, you could put it on low for longer.

INSTANT POT UPDATE: This recipe can easily be made in the Instant Pot if you need to speed things up! Simply place all ingredients in the instant pot, & cook on high pressure for 18 mins.

Top this with shredded cheese, avocado slices, sour cream, or whatever else you might like!

For those who are trying to keep this meal ketogenic, check the chiles and taco sauce you are using. Some brands sneak some sugar in there. You want yours to only have 1-2 carbs. Enjoy!

Crunchburger (aka the Signature Burger)

Toasted Burger Buns I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun. *You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.

Watch the video: Πιο νοστιμο κοτοπουλο δεν εχεις φαει ΕΓΓΥΗΣΗ!!! (November 2021).