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Two-Handed Crispy Fried Chicken Sandwiches

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If there is any edible in the world that can be accused of lust, it is fried chicken. You have to be very frigid not to take pleasure in its crunch, greasiness, and juices, and eating it too often falls squarely into the category of mortal sin. For those who want to succumb to temptation and are not afraid of burning in hell, today we bring it in a double sandwich version.

One of our sandwiches comes from some border territory between the United States and Mexico. The other, from the streets of any Indian city. But both are made in two of our favorite places in Barcelona’s Raval, Gringa and Mirch, and they are incredibly good. If you want to see how their owners, Gastón Gabrielli and Ivan Surinder prepare them, watch the video above.


For 4 sandwiches

4 pieces of boneless chicken thigh without skin

4 hamburger brioche buns


Chopped cilantro

4 slices of yellow cheddar cheese

Sliced ​​pickled gherkins

Sunflower or olive oil

For the batter

140 g plain flour

84 g cornstarch

10 grams of assorted spices (bell pepper, pepper, etc., to taste)

For the marinade

150 ml milk

30 ml lemon juice

1 egg

10 g of assorted spices (ground cloves, cinnamon, paprika, etc.)

Salt to taste

For the coleslaw

150 g red cabbage

20 ml of lime or lemon juice

a pinch of salt

For the chipotle mayonnaise

1 small can of chipotles in Adobo

1 cup of mayonnaise (approximately 240 g)

1 teaspoon of honey


Mix the flour, cornstarch and spices from the batter.

Using a manual whisk, gently integrate without beating the milk and lemon juice from the marinade. Keep cold at least 12 hours before so that the milk is cut and thickened.

Leave the chicken pieces in the mixture at least six hours before (the ideal is 12 hours).

For the coleslaw, cut the red cabbage into fine julienne strips and mix with the lemon or lime juice and a pinch of salt.

For the mayonnaise, crush the chipotles in adobo and add the amount to taste to the mayonnaise along with the honey.

Heat the oil enough oil so that the chicken pieces can be submerged at 180-190ºC.

Cut the loaves and regenerate them on a griddle or pan with a little butter over a low heat, so that the heat reaches well inside, remains tender and does not burn.

Remove the chicken pieces from the liquid mixture, and without draining too much, coat them with the flour mixture. Without shaking them and slowly, fry them in the hot oil for about four or five minutes

While removing the bread from the pan, spread chipotle mayonnaise on the bottom of the bread and put a few slices of pickles.

Remove the chicken from the oil, salt and put it on the bread with a slice of cheddar on top (it can be melted a little earlier on a griddle or in the same pan as the bread).

Top with the red cabbage coleslaw, more sauce and cilantro. Close with the lid and serve.



4 pieces (about 500g) boneless skinless chicken drumsticks

Panko or breadcrumbs for coating

Sunflower oil


4 brioche bread buns

Mint sauce

Tamarind sauce


Pickled onion


1 tablespoon tandoori masala

1 teaspoon coriander powder

1 teaspoon ground cumin

1 tablespoon of vinegar

50 g of yogurt

1 tablespoon garlic and ginger, crushed



550 g of fried tomato

1 tablespoon garlic and ginger, crushed

1 teaspoon of white pepper

1 teaspoon turmeric

1 teaspoon of sweet paprika

1 teaspoon ground green cardamom

1 tablespoon tandoori masala

1 tablespoon butter chicken masala

2 teaspoons of salt

80g sugar

50g butter

70 g of ground cashews

100 ml of liquid cream

Prepare the marinade by mixing the Greek yogurt with the salt, the tandoori masala, the cumin and coriander powder, the crushed garlic and ginger, and the vinegar.

Spread the chicken well in this mixture and leave it in the fridge for at least 24 hours.

Start the curry by sautéing the garlic and ginger crushed in the butter in another pan or casserole.

Add the spices (white pepper, turmeric, sweet paprika, ground green cardamom, tandoori masala, butter chicken masala) and salt.

As soon as it starts to smell, add the cream, sugar and ground cashews. Sauté for a couple of minutes, stirring.

Add the fried tomato and let it reduce for about 30-40 minutes until it is a quarter.

While the curry is cooking, roast the chicken in the oven for 15-20 minutes at 180 degrees (they do it in the tandoor oven).

When the sandwich is ready, coat the chicken in panko or breadcrumbs and fry it for a minute and a half in very hot oil.

Put the chicken on a plate and put abundant curry on top.

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Toast the bread with a little butter in a frying pan.

Spread the bread with yogurt, a dash of mint sauce and another of tamarind sauce. Put the chicken on the basic bread, a little arugula and a few pieces of pickled onion. Cover and serve.

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  1. Compatibility with public health
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