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:
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Chicken breast, cut into strips 600.0 g
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Red chilli powder 20.0 g
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Water 50.0 ml
![Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)](/dam/global-ufs/mcos/meps/sri-lanka/calcmenu/products/LK-products/packshots/knorr/knorr-professional-crispy-coating-mix-sri-lanka-only-6x870g/packshot.png/jcr:content/renditions/cq5dam.thumbnail.140.140.jpeg "Knorr Professional Crispy Coating Mix [Sri Lanka Only] (6x870G)")
Preparation of Coating, Frying:
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Oil for frying
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Wheat flour 1.0 kg
Build the Burger:
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Submarine buns, halved 10.0 pc
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Ice berg, shredded 100.0 g
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Tomatoes, sliced 200.0 g
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Red peppers, cut into rings 200.0 g
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Green cucumbers, thinly sliced in to ribbons 200.0 g
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Large onions, cut into rings and separate 100.0 g
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Hellmann's Real Ketchup [Maldives Only] (4x5KG) 200.0 g
Preparation
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Chicken Marinade:
- Mix Knorr Spicy Marinade powder (20g), chilli powder, water and chicken together and marinade for one hour minimum in a refrigerator.
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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.
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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.
