KFC Christmas chicken tender sandwich recipe

A burger chef has revealed how to transform KFC chicken tenders into a meal fit for your Christmas in July spread.

Chebbo, the owner of Chebbo’s burgers in Sydney, makes his own Christmas-style stuffing from scratch to before adding it to a sandwich with the KFC strips.

The sandwich is the latest instalment of this year’s Kentucky Fried Cookin’ series and calls for rosemary, cranberries and sage. 

The sandwich is the latest instalment of this year’s Kentucky Fried Cookin’ series and calls for rosemary, cranberries and sage

Chebbo shows off the recipe in his step-by-step video which details exactly how to make his signature Christmas in July stuffing.

First he saute’s the onion and butter before adding bread crumbs and cooking for two minutes.

Before slowly building up the recipe.

Once the stuffing has been made he makes them into a patty shape and puts them in the oven.

This is when he starts to build the actual sandwich.

He starts with his brioche bread before adding a slice of cheese and two of the stuffing patties.

He then adds three tenders before finishing off with some cranberry mayonnaise.

He then toasts the sandwich before adding a cranberry as garnish.

‘As you can see guys these things are very easy to make,’ he said. 

How can I make Chebbo’s KFC Christmas sandwich? 

INGREDIENTS

 2-3 x KFC Tenders per person (yep, that’s right, you can order just the Chicken Tenders over the counter at your local KFC)

Brioche Loaf (sliced)

White bread/KFC bread (to blend)

½ cup chicken stock

1 tbsp finely diced onions 

Sliced cheese 

1 tsp crushed garlic

1 tsp finely chopped fresh sage leaves

1 tsp finely chopped rosemary

50g butter

3 tbsp mayo

1 tbsp cranberry jam

Cranberries

METHOD

1. Sauté onions and garlic in butter until softened

2. Add rosemary and sage, stirring for 1 minute

3. Add breadcrumbs and cook for 2 minutes until toasted and the butter is absorbed

4. Pour in chicken stock and allow to simmer until absorbed

5. Turn into patties and toast in a hot oven for 10 minutes

6. To make the sauce, stir mayo and cranberry jam until combined

7. Assemble your sandwich masterpiece by placing Tenders and patties between the brioche loaves

8. Garnish with cranberries and sauce, so it looks good for the ‘gram

 SOURCE: Chebbo

He said cranberries were especially important because they made the meal ‘perfect for the gram’. 

The very festive sandwich follows Morgan Hipworth’s delish Popcorn Chicken savoury cupcakes recipe. 

The baker made cornbread to replicate the cupcakes, topped with mashed potato to make it look identical to white frosting – all while ensuring the snack tasted delicious despite what it may look like.

To make the cupcakes, you’ll need KFC’s popcorn chicken, potato and gravy, cornmeal, plain flour, baking powder, canned creamed corn, eggs and milk. 

In a mixing bowl, he combined all the dry ingredients such as the flour, yellow cornmeal, baking powder and a pinch of sea salt.

The 20-year-old owner of the artisan bakehouse Bistro Morgan used a whisk to mix the ingredients together before he created a well in the centre.

A baker has whipped up an unusual popcorn chicken cupcake with a savoury twist

Next, Morgan poured the melted butter in, followed by milk.

‘Please use full cream milk. We don’t want any of that almond milk because it makes so much difference,’ he explained.

‘Next up, add our cream corn. I know it looks a bit like baby food but I promise you it makes this cupcake so nice.’

Finally, he added two whisked eggs. 

‘Using a wooden spoon, give it all a good mix to combine. You can see how fluffy and moist this batter is. It’ll make those cupcakes super moist when they come out of the oven,’ Morgan said.

Once the cupcakes are baked, and cooled completely, he piped the potato on top.

‘Pipe a nice dollop into the centre of each cupcake. Next up, we’re going to top them with our popcorn chicken pieces. Top with three pieces but honestly, if you want to go overboard, I’m definitely not going to judge you,’ Morgan said.

‘The last step is to put a nice drizzle of gravy.’