Barney Luxmoore from Jabberwocky Catering gives us an insight in how to make the delicious "Banging Finger Sandwich"
- 1 La Boulangère - Brioche Baguette Category
- 3tsp Banging sauce
- 4 buttermilk fried chicken fingers
- 80g Halloumi (as sticks)
- 25g Shredded iceberg lettuce
- 1-Feb fresh tomato (sliced)
Additional Ingredient Info:
Banging sauce: 1tbsp mayo, 1tbsp sriracha hot sauce, 1tbsp tomato ketchup, 1tsp English mustard, 1/2tsp Worcestershire sauce\n\nButtermilk chicken: salt the chicken strips, then dip in buttermilk, toss in spice mix (1dsp cornflour, 1/4tsp pepper, 2tsp smoked paprika, 1/2tsp salt, 1tsp garlic granules, 1tsp celery salt, 1/4 chilli powder, 1tsp oregano, 1tsp onion powder)
- Toasted brioche baguette
- 1tsp banging sauce
- chicken fingers
- banging sauce
Additional Method Info:
Once coated fry the chicken fingers at 170C for 5 mins (until internal temp of 75C), drain for use\n\nHalloumi is cut into "chips". Heat a little butter in a frying pan add the halloumi and cook on each side over a medium heat, until golden on each side\n\nLightly grill the baguette on the inside only before loading with the other ingredients.