Crispy Chicken Parcels RECIPE

If you like crispy crunchy sandwiches, you will love this chicken parcels recipe with its crunchy and crispy outer layer with a gorgeous golden brown color.
These crispy chicken parcels are perfect for starters or appetizers.


It’s best to serve this chicken parcels snack fresh and warm and you will love every bite. If you have leftover sandwiches, which I doubt there will be any, then you can wrap and refrigerate them for later. But remember if you keep them in the fridge for more than 2 days they will become soggy from absorbing the filling.


The Chicken Parcels with a crispy crunchy bite filled with a delicious chicken this Fried-bread with chicken filling will be a great addition to your kids lunchbox or even a quick after school snack. Also don’t forget to add it to your iftar table during Ramadan.


HOW TO MAKE THE PERFECT BREADCRUMBS AT HOME ?





Here’s a quick tip, Pulse in short bursts this way you can monitor how fine the crust is being grinded.
The next step is to prepare the chicken filling. You will need to boil tender chicken breast and shred the boiled chicken.
HOW TO SHRED BOILED CHICKEN BREAST ?


HOW TO MAKE CHICKEN FILLING ?



HOW TO MAKE CHICKEN PARCELS


how to make SLURRY

Now we need to prepare a corn flour slurry which will help the breadcrumbs adhere to the bread sandwich and actually stick to the bread instead of falling off while frying. To make the slurry whisk yoghurt until it becomes smooth and add corn flour to it while mixing. Keep mixing until it becomes a bit thick and then add water gradually while mixing. Mix until it forms a thin liquid paste without lumps. Keep this slurry in a shallow bowl for breading.






Now place this sandwich in a preheated pan with cooking oil and fry until it turns into a beautiful golden brown colour. Here’s a quick tip, do not fry on high flame as it quickly burns the breadcrumbs and can also leave the chicken filling raw.


INGREDIENTS
- 6 Bread Slices
- 200 gms Boneless Chicken
- 1 Onion
- 2 Green Chili
- 2 TBSP Fresh Coriander Chopped
- 1/4 TSP salt
- 1/4 TSP Black Pepper Powder
- 1/2 TSP Crushed Red Chili
- 3 TBSP Mayonnaise
- 5 TBSP Yoghurt
- 5 TBSP Corn Flour
- 3 - 4 TBSP Water
- 1 Cup Cooking Oil
DIRECTIONS
- Cut off the bread crusts/edges and grind them along with 2 more crusty bread slices to make breadcrumbs.
- In a bowl mix the boiled shredded chicken breast with diced onion, chopped green chili, freshly chopped coriander, black pepper powder, crushed red chili, salt and mayonnaise.
- Take the bread slices without the crusty edges and generously spread the filling onto it and cover with another bread slice. Press on the sandwich a little to make sure filling sticks to the bread.
- To make the slurry whisk yogurt until it becomes smooth and add corn flour to it while mixing. Keep mixing until it becomes a bit thick and then add water gradually while mixing. Mix until it forms a thin liquid paste without lumps.
- Now place the chicken bread sandwiches in the slurry bowl and turn them around in the slurry to coat both sides. Pick them up and gently place them in the second bowl and roll them over in the breadcrumbs to cover the entire bread with the crumbs.
- Now place this sandwich in a preheated pan with cooking oil and fry until golden brown and enjoy the warm and crispy chicken parcels.