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.
GRINGA FRIED CHICKEN SNACK
Ingredients
For 4 sandwiches
4 pieces of boneless chicken thigh without skin
4 hamburger brioche buns
Butter
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
Preparation
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.
CHICKEN VADA PAV DE MIRCH
Ingredients
4 pieces (about 500g) boneless skinless chicken drumsticks
Panko or breadcrumbs for coating
Sunflower oil
Salt
4 brioche bread buns
Mint sauce
Tamarind sauce
Arugula
Pickled onion
Marinade
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
Salt
Curry
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
Preparation
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.
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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The top 10 advantages of having health insurance
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health insurance benefits 2
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Waiting times in health insurance emergency services are also reduced, since the waiting rooms are not so crowded and we can receive the care we need sooner.
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health insurance benefits 1
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10-advantages-health-insurance-hospitalization-2
- Compatibility with public health
Having private health insurance does not prevent access to public health. If at any time you want to go to a public health center for any consultation, treatment or hospitalization, you can arrange it without any problem. - Prevention coverage
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Having an agile and quality healthcare offers a lot of peace of mind when we want to protect our health and that of the whole family, but it is important to know that not all health insurance is the same.
