February 1 2017

Greek Chicken Sandwich

Greek Chicken Sandwich

I love the Mediterranean taste of oregano and garlic (if you haven’t guessed yet!). This chicken sandwich recipe combines both of those flavors with a bit of lemon for delicious zesty chicken.

Good Tzatziki Sauce is a must with the chicken. The yogurt balances out the spices wonderfully.

Greek Chicken Sandwich
Greek Chicken Sandwich
Print Recipe
Servings
~3 sandwiches
Cook Time Passive Time
10 minutes 1-2 hours
Servings
~3 sandwiches
Cook Time Passive Time
10 minutes 1-2 hours
Greek Chicken Sandwich
Greek Chicken Sandwich
Print Recipe
Servings
~3 sandwiches
Cook Time Passive Time
10 minutes 1-2 hours
Servings
~3 sandwiches
Cook Time Passive Time
10 minutes 1-2 hours
Ingredients
Servings: sandwiches
Instructions
  1. Mix together the olive oil, lemon juice, oregano, garlic, and salt in a plastic bag.
  2. Chop up the chicken into small easily cooked pieces, and let it chicken breast marinate in the oil mixture in the fridge for at least 1-2 hours. Overnight is ideal.
  3. Cook the chicken pieces in a medium sized saucepan on the stove.
  4. Slice the cooked chicken up into nice thin slices suitable for a sandwich. Wrap up your chicken slices and about 2 tablespoons of tzatziki sauce in each piece of pita bread.
  5. It should make about three sandwiches.
Share this Recipe
October 23 2016

Fried Chicken Tenders

An adaption of a KFC copy recipe. It doesn’t taste like KFC, but it is really good!

Fried Chicken Tenders
Print Recipe
Shown here with fried sweet potato chips, and dip!
Servings Prep Time
16 pieces 15 minutes
Cook Time
1 hour
Servings Prep Time
16 pieces 15 minutes
Cook Time
1 hour
Fried Chicken Tenders
Print Recipe
Shown here with fried sweet potato chips, and dip!
Servings Prep Time
16 pieces 15 minutes
Cook Time
1 hour
Servings Prep Time
16 pieces 15 minutes
Cook Time
1 hour
Ingredients
Coating Mix
Meat
Servings: pieces
Instructions
  1. Mix dry ingredients together. If you're not going to use all the coating mix, then just mix it up in a quart ziplock bag to store in the fridge until you want to use the rest of it.
  2. Beat two eggs and the milk in a bowl.
  3. Put about an inch of oil in a medium saucepan, and put it on the stove on medium heat.
  4. Cut up the chicken breasts into tender-sized strips. Dip each strip into the flour mixture, then the egg mixture, and then the flour mixture again.
  5. Fry your chicken tenders into the oil until light brown. For pretty chicken, turn it after a few seconds so that both sides of the tender get a nice bubbly texture.
  6. Let the chicken drain on paper towels after removing from the oil. For best results, place them on a slatted surface above the paper towels, so they don't sit in the drippings.
Share this Recipe