North African Spiced Fried Chicken Sandwich

Experience the ultimate fried chicken sandwich with a North African twist. Yogurt-marinated chicken is fried crisp and layered with fiery Harissa mayo.

Ingredients

• 1 whole chicken breast, butterflied into 2 cutlets
• 12 cup unsweetened plain yogurt
• 1 tbsp Baharat spice blend
• 1 cup white breadcrumbs
• for frying cooking oil
• 4 slices thick white sandwich bread
• 3 tbsp mayonnaise
• 1 tbsp Harissa spicy sauce
• 1 tsp fresh lime juice
• 1 cup green cabbage, thinly shredded

Instructions

1. 1Butterfly the chicken breast

   

   Place the chicken breast flat on a cutting board. Holding your knife parallel to the board, slice the breast in half horizontally to create two thinner, even cutlets. This ensures the meat cooks quickly and evenly while maintaining its juicy texture.

   Tip: Chilling the chicken in the freezer for 15 minutes before slicing makes the meat firmer and much easier to cut precisely.
2. 2Flatten the meat

   

   Place the sliced chicken pieces on the board and cover them with a sheet of plastic wrap. Use a rolling pin or meat mallet to gently tap and flatten the breast until it reaches a uniform thickness. This step tenderizes the muscle fibers and guarantees even cooking.

   Tip: Pounding from the center outward helps achieve a consistent thickness without tearing the delicate meat.
3. 3Marinate in yogurt

   

   Place the pounded chicken breasts into a bowl and spoon the unsweetened yogurt over them. Ensure each piece is evenly coated. The lactic acid in the yogurt will effectively break down the muscle fibers and tenderize the meat. Cover and refrigerate to marinate for 4 hours.

   Tip: Do not skip the yogurt marinade; it is the secret to keeping the chicken breast incredibly tender and juicy after frying.
4. 4Season with Baharat spices

   

   Add the Middle Eastern mixed spice, or Baharat, directly onto the yogurt-covered chicken. The blend of cinnamons woody aroma and cumins smokiness creates the authentic North African flavor profile that defines this dish.

   Tip: If you dont have a pre-made Baharat, you can create a quick version using cumin, coriander, cinnamon, and black pepper.
5. 5Mix and rest

   

   Massage the chicken thoroughly so the yogurt and spices completely coat every piece. Cover the bowl and refrigerate for at least 4 hours to let the flavors penetrate and the meat tenderize.

   Tip: For the best results, refrigerate and allow the chicken to marinate for at least 4 hours to let the flavors penetrate deeply.
6. 6Coat with breadcrumbs

   

   Take the marinated chicken pieces and press them firmly into a tray of white breadcrumbs. Do not wipe off the yogurt; it acts as the perfect binder to keep the breadcrumbs attached and creates a thick, crispy crust.

   Tip: Press down firmly with the palm of your hand to ensure the crumbs adhere well so the coating doesnt peel off during frying.
7. 7Start frying the chicken

   

   Carefully place the breaded chicken breast into the hot oil, preheated to approximately 170°C. Fry over medium-low heat to ensure the interior cooks through evenly without the breadcrumbs becoming too dark too quickly. The yogurt marinade helps the breadcrumbs stick firmly to the meat during this process.

   Tip: Dont crowd the pan; frying one piece at a time helps maintain a consistent oil temperature for a crispier result.
8. 8Cook to golden brown

   

   Fry the chicken for about 4 minutes per side. The paprika in the spice blend will caramelize, creating a beautiful deep amber crust. Flip halfway through to ensure an even, crispy coating.

   Tip: Maintain a steady oil temperature. If the oil is too hot, the crust will burn before the inside is fully cooked.
9. 9Remove and drain the chicken

   

   Once the chicken is golden brown and crispy on both sides, use a spatula to carefully remove it from the oil. Transferring the meat out promptly stops the cooking process and guarantees a juicy interior with a perfectly textured crust.

   Tip: Place the fried chicken on a wire rack or paper towels for a few minutes to drain excess oil, which keeps the crust from getting soggy.
10. 10Make the Harissa mayo

    

    While the fried chicken is resting, quickly prepare the spicy sauce. In a small bowl, combine mayonnaise with Harissa spicy sauce. Squeeze in a few drops of fresh lime juice to add a bright acidity that perfectly balances the smoky and creamy flavors.

    Tip: Adjust the amount of Harissa sauce to match your desired heat level.
11. 11Mix the sauce

    

    Stir the mayonnaise, Harissa, and lime juice together until completely smooth. Taste and adjust the seasoning, adding more Harissa for extra heat or lime juice for brightness.

    Tip: Taste as you go—you can add more Harissa for heat or more lime juice if you prefer a sharper, more acidic finish.
12. 12Spread the sauce

    

    Take a square slice of white toast and add a generous dollop of the prepared Harissa mayo. Spread the vibrant orange sauce evenly across the surface of the bread to ensure every bite is packed with the fiery, smoky flavor.

    Tip: Lightly toasting the bread beforehand will prevent it from getting soggy from the sauce.
13. 13Add the cabbage

    

    Grab a handful of fresh, thinly shredded green cabbage and place it generously over the sauce on the bread. The cabbage provides a crisp and refreshing crunch that contrasts beautifully with the rich, juicy fried chicken.

    Tip: Shred the cabbage as thinly as possible to create a better texture in the sandwich.
14. 14Assemble the sandwich

    

    Place the golden-brown fried chicken breast directly onto the prepared toast, layering it on top of the shredded cabbage and Harissa mayo. This arrangement keeps the bread from getting soggy while ensuring every bite includes the fresh crunch of the cabbage and the juicy, spiced chicken.

    Tip: Apply a little pressure when placing the chicken to help the layers bond, which makes the sandwich much easier to slice cleanly.
15. 15Close the sandwich

    

    Place the final slice of white bread on top of the fried chicken. Use your hands to press down firmly but gently across the surface of the bread. This compacts the layers, ensuring the shredded cabbage and Harissa mayo are securely held in place for a perfect cross-section when cut.

    Tip: Applying even pressure helps the bread adhere to the sauce and prevents the chicken from sliding out during the final slicing step.
16. 16Slice the sandwich

    

    Position a sharp kitchen knife in the center of the sandwich. Slice it cleanly in half to reveal the juicy yogurt marinated chicken breast and the vibrant layers of cabbage and spicy sauce. Trimming the crusts first can provide a clean and professional presentation.

    Tip: If you want the cleanest cut, use a serrated knife or a very sharp kitchen knife and wipe the blade between cuts.

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