- May 24, 2011
- 30
- 0
- 32
Ingredients:
4 - chicken breasts, boneless
1 cup milk
2 tablespoons lemon juice
2 tablespoons hot sauce
1 teaspoons salt
1 teaspoon black pepper, powder
3 cups bread crumbs
1 teaspoon chili powder
- - oil for frying
4 large sesame seed burger buns
1 cup mayonnaise
4 - cheese slices
- - lettuce leaves, crisp
2 - tomatoes, cut into thick slices
1 - onion, thickly sliced
Directions:
Place chicken breast between sheets of plastic wrap and gently pound with a rolling pin or meat pounder, until it is 1/3 inch thick.
Place the chicken breast in a large bowl and cover with milk. Refrigerate for at least 2 hours. Drain the chicken and shake off the excess liquid
Combine together lemon juice, hot sauce, 1 teaspoon salt, and 1\\2 teaspoon black pepper in a small bowl. Place chicken in a large bowl, pour marinate over and rub it well onto the chicken pieces. Cover and refrigerate for 2 to 4 hours.
Stir together bread crumbs, chili powder, remaining 1\\2 teaspoon black powder and remaining 1/2 teaspoon salt in another shallow bowl. Remove chicken from marinate 1 piece at a time, dredge in bread crumbs, press gently to adhere the bread crumbs. Transfer the coated chicken pieces to a cookie sheet lined with wax paper.
Heat the oil in a karahi or large heavy skillet over high heat until it is very hot but not smoking. Add the chicken breasts, 2 to 3 pieces at a time and cook for 6 minutes or until golden brown, turning as needed. As the pieces are cooked through, Transfer them to paper towels to drain.
Lightly toast or grill burger buns. Spread the bottom half of bun generously with mayonnaise. Place1 chicken breast over it, atop with cheese slice, lettuce, tomato slice and onion ring and top half of bun.
4 - chicken breasts, boneless
1 cup milk
2 tablespoons lemon juice
2 tablespoons hot sauce
1 teaspoons salt
1 teaspoon black pepper, powder
3 cups bread crumbs
1 teaspoon chili powder
- - oil for frying
4 large sesame seed burger buns
1 cup mayonnaise
4 - cheese slices
- - lettuce leaves, crisp
2 - tomatoes, cut into thick slices
1 - onion, thickly sliced
Directions:
Place chicken breast between sheets of plastic wrap and gently pound with a rolling pin or meat pounder, until it is 1/3 inch thick.
Place the chicken breast in a large bowl and cover with milk. Refrigerate for at least 2 hours. Drain the chicken and shake off the excess liquid
Combine together lemon juice, hot sauce, 1 teaspoon salt, and 1\\2 teaspoon black pepper in a small bowl. Place chicken in a large bowl, pour marinate over and rub it well onto the chicken pieces. Cover and refrigerate for 2 to 4 hours.
Stir together bread crumbs, chili powder, remaining 1\\2 teaspoon black powder and remaining 1/2 teaspoon salt in another shallow bowl. Remove chicken from marinate 1 piece at a time, dredge in bread crumbs, press gently to adhere the bread crumbs. Transfer the coated chicken pieces to a cookie sheet lined with wax paper.
Heat the oil in a karahi or large heavy skillet over high heat until it is very hot but not smoking. Add the chicken breasts, 2 to 3 pieces at a time and cook for 6 minutes or until golden brown, turning as needed. As the pieces are cooked through, Transfer them to paper towels to drain.
Lightly toast or grill burger buns. Spread the bottom half of bun generously with mayonnaise. Place1 chicken breast over it, atop with cheese slice, lettuce, tomato slice and onion ring and top half of bun.
