We've turned the Popeyes Chicken Sandwich into tacos, and it's top‑notch, so you have to try it too!
We made them without the chicken floating in oil, coated the crispy strips in cornbread crumbs, drizzled them with a good olive oil and threw them in the hot oven, well, taking the whole dish to an even higher level of crunch and most importantly, balance! So when you want to order this classic, see if you have chicken in the fridge and make it at home instead. 🚀
Nutrition (1 serving)
- 657 kcal
- 55 g carbohydrates
- 21 g fats
- 58 g protein
Per 3 portions
- 600 g chicken breast
- 1 egg
- salt
- garlic granules
- ground paprika
- pepper
- 50 g cornflakes
- 50 g panko breadcrumbs
- olive oil spray
- 6 slices mini pizza base
- 6 slices cheddar
- 60 g iceberg lettuce
- 30 g pickle
- 75 g Greek yoghurt
- tbsp sweet paprika
- tbsp sweet chilli sauce
Instructions
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Season the chicken, coat in egg, then in crushed cornflakes and panko breadcrumbs, lightly spray with olive oil and put in the oven preheated to 200 °C. Bake for about 15‑20 minutes until crispy.
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Meanwhile, mix all the ingredients for the dip.
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When the chicken is cooked, you can start serving 👉🏻 heat the pizza base in a pan or oven, put a slice of cheddar cheese on top, which will melt nicely with the heat, chopped iceberg lettuce, toasted strips and add the sauce on top.
