Description
The Messy Chef’s crispy chicken sandwich delivers a crunchy, flavorful experience with perfectly seasoned boneless chicken thighs coated in crispy cornflakes and grilled on the BBQ. Topped with a spicy, tangy homemade sauce and fresh vegetables on soft rolls, this sandwich combines smoky, crispy, and fresh textures for a satisfying American lunch treat.
Ingredients
Chicken and Coating
- 4 boneless chicken thighs
- 2 tsp chicken spices (see below)
- 200 gr unsweetened cornflakes, crushed
- 2 eggs
- 2 tbsp flour
- Olive oil (for spraying)
Chicken Spices
- 3 parts sugar
- 3 parts paprika powder
- 2 parts salt
- 2 parts oregano
- 1 part ground lemongrass (or lime zest)
- 1 part ground cumin
- 1 part fennel seeds
Sandwich and Garnishes
- 4 soft rolls
- 2 tomatoes, finely chopped
- 2 mini cucumbers, sliced (pickled or unpickled)
- 1 handful of arugula
Sauce
- 3 tbsp mayonnaise
- 1 tsp sriracha
- 1 tsp mango balsamic vinegar
- 1 tsp mustard
Instructions
- Prepare Chicken Spices: Mix sugar, paprika powder, salt, oregano, ground lemongrass (or lime zest), ground cumin, and fennel seeds thoroughly by hand to create the chicken spice blend, breaking up any lumps.
- Season Chicken: Trim any loose pieces from the chicken thighs and flatten thicker parts to ensure even thickness. Rub each thigh generously with the prepared chicken spice blend.
- Prepare Coatings: Beat the eggs in a bowl. In separate bowls, place the flour and crushed cornflakes to create the three-step coating stations.
- Coat Chicken: Dip each chicken thigh first into the beaten eggs, then coat with flour, and finally press into the crushed cornflakes to ensure a thick, even crust. Refrigerate the coated chicken for 15 minutes to set the coating.
- Preheat BBQ: Set your BBQ for an indirect cooking session at 180-200°C (350-390°F) for optimal cooking and smoky flavor.
- Oil Spray Preparation: In a spray bottle, mix equal parts water and olive oil, shake well to emulsify, and lightly spray the chicken pieces so the oil will evenly coat and help achieve a crunchy surface during cooking.
- Cook Chicken: Grill the coated chicken thighs on the BBQ indirectly for about 10-15 minutes until golden brown and cooked through, flipping once as needed.
- Prepare Buns: Lightly rub the buns with water and microwave for 25 seconds to create a warm, slightly steamed texture.
- Make Sauce: Combine mayonnaise, sriracha, mango balsamic vinegar, and mustard in a bowl and stir well. Spread the sauce evenly on the warmed buns.
- Assemble Sandwich: Layer the buns with arugula, finely chopped tomato, cucumber slices, and the crispy BBQ chicken thighs. Serve immediately for best texture and flavor.
Notes
- Flattening the chicken helps ensure even cooking and crispiness throughout.
- Using cornflakes instead of breadcrumbs provides an extra crispy texture.
- Spraying a water and oil mix ensures the oil distributes evenly and the coating crisps without burning.
- Microwaving the buns with a little moisture warms them and mimics a steamed bun texture, adding to the sandwich’s softness.
- Pickled cucumbers add an extra tang; feel free to use unpickled for a fresher crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Sandwich
- Method: Grilling
- Cuisine: American
