Shopping List
Favourite Recipes
Newsletter
Serves 4
adjust servings:
Tick the ingredients you need to add your shopping list.
For the chicken:
For the rolls:
- Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Place a wire rack onto a baking tray.
- Place the chicken in a bowl and pour over the milk. Set aside for five minutes.
- Place the flour and spices in a large sealable bag and season with salt and black pepper.
- Heat half of the oil in a large frying pan over a high heat.
- Remove the chicken from the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess.
- Working in batches to avoid crowding the pan, lower the chicken into the oil and fry for 3-4 minutes per side until golden and crisp.
- Use tongs to turn the chicken, being careful not to tear the coating. Transfer to the rack on the tray and repeat with the rest of the chicken, adding the remaining oil when necessary and allowing to heat up before continuing.
- Bake for 30 minutes or until golden-brown and completely cooked throughout.
- Split the baguettes in half and spread both sides with mayonnaise. Top with fresh lettuce and some grated cheese. Slice the chicken diagonally and add to the baguettes.
Nutrition Facts
Per serving: 709kcals, 35.3g fat (8.7g saturated), 55g carbs (5g sugars), 40.7g protein, 2g fibre, 0.661g sodium
Popular in Sandwiches
Mozzarella and prosciutto ciabatta sandwiches
