KFC SPICY CHICKEN FILLET BURGERS
Make and share this KFC Spicy Chicken Fillet Burgers recipe from Food.com.
Provided by Josh 98
Categories Chicken
Time 50m
Yield 2 burgers
Number Of Ingredients 14
Steps:
- Put chicken on chopping board and slice down middle with your knife longways (as if chopping down a tree) youll then have 2 thinner chicken breasts Marinate them in water (just enough to cover the chicken) with salt and msg for about 1/2 hour (I boil the water to dissolve then cool) Mix Flour ingredients.
- Dry breasts with kitchen towell and dip into mix, then dip into either egg whisked with a small amount of milk (for a lighter coating) or just egg and then back into the mix.
- Deep fry for 8 minutes and place on more paper towells.
- Warm burger buns, add lettuce, mayonnaise and insert 1 burger.
Nutrition Facts : Calories 314, Fat 7.4, SaturatedFat 2, Cholesterol 46.4, Sodium 3549.9, Carbohydrate 39.7, Fiber 2.1, Sugar 0.2, Protein 20.6
TANDOORI CHICKEN BURGERS WITH MINTED CUCUMBERS
Make and share this Tandoori Chicken Burgers With Minted Cucumbers recipe from Food.com.
Provided by GaylaJ
Categories Chicken
Time 34m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cucumbers:.
- In a small bowl, combine cucumber, onion, mint, balsamic vinaigrette, and 1/4 teaspoon salt; set aside.
- Burgers:.
- Combine bread crumbs, garam masala, salt, and ground red pepper; add chicken and yogurt, mix well, and shape into four 3/4-inch-thick patties.
- For a charcoal grill, grill burgers on the oiled rack of an uncovered grill directly over medium coals for 14-18 minutes or until no longer pink (165F), turning once halfway through grilling.
- For a gas grill, preheat grill on high, reduce to medium, add burgers, cover and grill as above.
- Serve burgers on toasted buns with Minted Cucumbers and kale or lettuce.
Nutrition Facts : Calories 301.5, Fat 6.1, SaturatedFat 1.6, Cholesterol 80.5, Sodium 639.9, Carbohydrate 30, Fiber 2, Sugar 4.8, Protein 30.1
CHANNA GOBI MASALA
This is my quick and Americanized version of the tasty Indian dish, with no potatoes. Serve it with the cucumber raita to cool your firey tongue!
Provided by Involuntary Sparkle
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter and olive oil in a large pan over medium heat. Add onions and saute until slightly browning, 5 minutes. Add garlic, curry powder, and garam masala, and cook for 2 minutes.
- Add cauliflower, garbanzo beans, and approximately 1/2 cup of water. Place a tight fitting lid on the pan and let simmer for 10-15 minutes, until the cauliflower is soft. Add pureed tomatoes, and simmer for another 10-15 minutes, adding additional water if needed. Add salt and pepper to taste and serve.
- This can be served alone, over basmati rice, or with naan.
- For raita:.
- Stir greek yogurt well to achieve a smooth consistency. Add chopped cucumber, garlic, mint, ginger, and cumin. Add salt to taste. Rest in the refrigerator 30-60 minutes before serving to allow flavors to blend.
Nutrition Facts : Calories 411.4, Fat 11.6, SaturatedFat 3.5, Cholesterol 10.2, Sodium 811.1, Carbohydrate 66.3, Fiber 14.6, Sugar 7.3, Protein 15.1
TOMATO & CUCUMBER RAITA
An authentic Indian yogurt dip with tomato, cucumber, cumin and fresh chopped coriander to cool down curries
Provided by Angela Nilsen
Categories Condiment, Dinner
Time 10m
Yield Serves 5 as a side dish
Number Of Ingredients 5
Steps:
- Toast the cumin seeds in a dry frying pan. Grind to a powder using a pestle and mortar. Tip the yogurt into a bowl with the tomato, cucumber and coriander. Season with pepper and gently mix.
Nutrition Facts : Calories 27 calories, Fat 0.5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3.5 grams carbohydrates, Sugar 3.5 grams sugar, Fiber 0.3 grams fiber, Protein 2.2 grams protein, Sodium 0.1 milligram of sodium
INDIAN-SPICED CHICKEN PATTIES WITH CUCUMBER RAITA
Taken from Australian Food Ideas December 2006/January 2007. Recipe was originally submitted by Dominique Rizzo.
Provided by Satyne
Categories Chicken Breast
Time 18m
Yield 12 Patties, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place bread in a food processor. Processs until breadcrumbs form. Add chicken, mint, turmeric, paprika, cumin and coriander seeds. Process until mixture comes together. Using 1/4 cup mixutre pet patty, make twelve 1cm thick patties.
- Heat oil in a non-stick frying pan over medium-high heat. Cook patties, in batches, for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
- Raita: - Best made for immediate use as per Jubes review.
- Meanwhile, using a vegetable peeler, peel long, thin strips from cucumber. Place cucumber, yoghurt, parsley, mint, 1 teaspoon lemon rind and 1 tablespoon lemon juice in a bowl. Season with salt and pepper and stir to combine.
- Serve patties with normal burger fixings, using Raita as the sauce.
MANGO RAITA
This sauce is wonderful with any East Indian meal. If you have lovely hot curry it helps put out the fire. You may also substitute an apple or a peach for the mango
Provided by Bergy
Categories Fruit
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
- Stir in Yogurt.
- Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
- Serve.
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