Crispy Fried Chicken Submarine
This sub recipe consists of a super crunchy & crispy chicken patty with the special blend of Knorr Coating Mix topped with Hellmann's Classic Mayonnaise. Try out the full recipe below!

Ingredients
Chicken Marinade:
-
Chicken breast, cut into strips 600.0 g
-
Red chilli powder 20.0 g
-
Water 50.0 ml
Preparation of Coating, Frying:
-
Oil for frying
-
Wheat flour 1.0 kg
Build the Burger:
-
Submarine buns, halved 10.0 pc
-
Ice berg, shredded 100.0 g
-
Tomatoes, sliced 200.0 g
-
Red peppers, cut into rings 200.0 g
-
Green cucumbers, thinly sliced in to ribbons 200.0 g
-
Large onions, cut into rings and separate 100.0 g
-
Hellmann's Real Ketchup [Maldives Only] (4x5KG) 200.0 g
Preparation
-
Chicken Marinade:
- Mix Knorr Spicy Marinade powder (20g), chilli powder, water and chicken together and marinade for one hour minimum in a refrigerator.
-
Preparation of Coating, Frying:
- Mix Knorr Coating Base Powder (80g) and wheat flour together and sieved twice to a tray.
- Coat marinade chicken in dry flour mix and fold it for few seconds.
- Then shake off any excess flour and dip the chicken pieces in cold water for ten seconds.
- Again, coat the chicken in dry flour mix and fold for another few minutes and fry till golden brown in pre-heated oil at 180˚C.
-
Build the Burger:
- Meanwhile grill the submerine bun halves until golden brown.
- Top the bottom halves with the Hellmann’s Classic Mayonnaise, iceberg, fried chicken, tomato, bell pepper, cucumber,onions, Hellmann's Real Ketchup and remaining Hellmann’s Classic Mayonnaise and cover with the bun tops.
- Served with fries or salad of your choice.