Crispy Chick Sandwich with Corn Chaat

Many road trips later, here I am making my spicy twist on the Chick-fil-A chicken sandwich. To make it even better I served this delicious juicy chicken sandwich with a masala and lime corn chaat that adds all of the right zesty notes to this burger. I tend not to fry any of my food, so this recipe is definitely for those craving CFA without all of the extra greasiness of a fried dish.

INGREDIENTS

Makes 4 Sandwiches ~ 2 People Usually Eat 2 Sandos

Crispy Chicken Marinade

• 2 Chicken Breasts

• 1/4 C Plain Yogurt

• 1 Tsp Paprika or Red Chili Powder (Spice Tolerance-Dependent)

• 1 Tsp MDH Karahi Chicken Masala

  • For this recipe, any meat masala, garam masala or tandoori masala will work if you don’t have Karahi Chicken Masala

Crispy Chicken Flour Mix

• 1/2 C All Purpose Flour

• 1 Tsp Paprika or Red Chili Powder

• 2 Tsp Sriracha or Hot Sauce of Choice

• 1 Tsp Karahi Chicken Masala

  • For this recipe, any meat masala, garam masala or tandoori masala will work if you don’t have Karahi Chicken Masala

• 1 Tsp Salt

• 1 Tsp Pepper

• Ghee or Olive Oil for Air Fryer/Oven & Brushing Chicken

Corn Chaat

• 1 C Frozen or Fresh Corn

• 1 Tsp Olive Oil

• 2 Cloves of Garlic Minced

• 1/2 Lime Freshly Squeezed

• 1.5 Tsp Chaat Masala (Optional)

• Salt & Pepper to Taste

Sandwich Assembly

• 4 Sandwich Slider Buns

• 4 Crispy Chicken Breasts

• Franks Red Hot Sauce or Hot Sauce of Choice

• Avocado

• Sliced Tomatoes

• Lettuce

• Onion

• Corn Chaat

• Cheese Slices of Choice (Optional)

RECIPE

1. Marinate the chicken by combining the yogurt, paprika, and chicken masala in a bowl. Cut the chicken breast in half and add it to the yogurt mix. Let it sit for 2-4 hours.

2. Preheat the oven to 400 F if you are not planning to use an air fryer.

3. Create the chicken coating by combining the flour, paprika, sriracha, chicken masala, salt, and pepper on a plate. The mixture will look slightly clumped because of the sriracha, but that’s what helps you get all of the crispy bits on the chicken.

4. Place each chicken breast one at a time in the flour mix by pressing down on each side so the flour coats it nicely. Once you have coated all of the chicken, brush each side of the chicken with ghee or olive oil.

5. Line your air fryer or oven pan with a light layer of ghee or olive oil to prevent sticking. Place the chicken breasts on the pan (you may have to do this in batches in the air fryer). Air fry the chicken for about 15-20 minutes until cooked through or bake for 20-25 minutes until cooked through.

6. While your chicken is cooking, make the corn chaat! Heat a non-stick pan on medium-high heat with a light drizzle of olive oil. Add the corn and garlic.

7. Give the corn a stir until it is well coated in the garlic and is thawed out completely. Turn up the heat to high.

8. Let the corn char on each side for 2-3 minutes until you see it getting darker in color and toasty. Take off the heat. Add lime, chaat masala, and salt/pepper to taste.

9. To assemble the sandwiches, take both halves of the buns and either toast them in a toaster or lightly toast on the stove with some olive oil or ghee.

10. Brush or drizzle hot sauce on the hot chicken so it gets absorbed in the crispy crust. Place the chicken on the bottom half buns. Mash avocado on the top half buns.

11. Layer cheese, lettuce, tomato, and onions on top of the chicken. Add a couple spoons of corn chaat, and top with the bun that has avocado on it. That’s it!

12. Use the extra corn chaat as a side to this sandwich, it is SO GOOD! Enjoy!