Nacho-Spiced Chicken Sandwich

Ingredients

For the Dough:

  • 400 g all-purpose flour
  • 50 g nacho chips (finely ground)
  • 2 g cayenne pepper (⅔ teaspoon)
  • 7 g instant yeast
  • 30 ml sunflower oil
  • 10 g honey
  • 7 g salt (1⅙ teaspoon)
  • 235 ml lukewarm water

For the Chicken Mixture:

  • 30 ml olive oil
  • 150 g yellow onion (1 onion, finely chopped)
  • 350 g chicken (cut into small pieces)
  • 3 g salt (½ teaspoon)
  • 3 g cumin (1 teaspoon)
  • 3 g paprika powder (1 teaspoon)
  • 2 g cayenne pepper (⅔ teaspoon)
  • 1 g dried parsley
  • 2 g garlic powder (⅔ teaspoon)
  • 2 g onion powder (⅔ teaspoon)
  • 50 ml water
  • Cheddar cheese (as needed)

For Serving:

  • Lettuce mix (tossed with mayonnaise and samurai or sriracha sauce)
  • Avocado (sliced)
  • Nacho cheese chips
  • Samurai sauce (or sriracha)

Instructions

Making the Bread:

  1. Combine flour, ground nacho chips, cayenne pepper, yeast, sunflower oil, honey, salt, and lukewarm water in a large bowl. Mix thoroughly and knead for 10-12 minutes until the dough is smooth and elastic.
  2. Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
  3. Divide the dough into 9 equal pieces (approximately 79 g each). Flatten each piece and fold inward to form round balls. Roll them into oval shapes using a rolling pin.
  4. Place on a parchment-lined baking sheet and let rise again for 30 minutes.
  5. Heat a skillet over medium heat and cook each bun for a few minutes on both sides until golden brown. Alternatively, bake in a preheated oven at 200°C for 10-12 minutes.

Preparing the Chicken Mixture:

  1. Heat olive oil in a pan over medium heat. Sauté the onion for 3-4 minutes.
  2. Add chicken, salt, cumin, paprika, cayenne pepper, parsley, garlic powder, onion powder, and water. Cook for 5-6 minutes until the chicken is done.
  3. Remove from heat and mix in cheddar cheese, allowing it to melt.

Assembling the Sandwich:

  1. Slice the bun in half and spread the lettuce mix on the base.
  2. Add the chicken mixture, avocado slices, and nacho cheese chips.
  3. Drizzle with extra samurai sauce or sriracha to taste.
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Tips:

  • Yeast Care: Ensure lukewarm water is between 37-40°C. Hot water kills yeast; cold water slows rising.
  • Avocado Freshness: Add a splash of lemon or lime juice to prevent browning.
  • Crunchy Chips: Add nacho cheese chips just before serving to keep them crisp.
  • Flavor Boost: Marinate the chicken the night before for enhanced taste.
  • Custom Toppings: Try sliced tomatoes, jalapeños, or corn for extra zest and color.

Enjoy your delicious nacho-inspired chicken sandwiches! 😊