Fried Chicken Sandwich Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Whisk egg, milk, ½ teaspoon paprika and water together. In another dish, whisk flour, whole wheat flour,powdered milk, sugar, baking soda, dry mustard and remaining ½ teaspoon paprika and season with salt and pepper. Heat oil. Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil until golden brown. Drain on paper towels. Spread the cut side of the buns with some butter, and lightly toast in a pan buttered side down. To assemble sandwiches, top with a piece of fried chicken, cucumber, tomato slices and the bun top.

Method:
Melt butter and 1 cup chocolate chopped. Remove saucepan from heat and stir in sugar, egg, egg yolk and vanilla essence. Fold in grated zucchini. In a bowl mix together flour, baking powder, and salt. Add wet ingredients to dry and stir until totally combined. Pour mixture into a greased and lined 8-x-8″ Pyrex dish or tin. Bake at 180 degrees C until moist crumbs cling to toothpick, about 25 minutes. Let cool 1 hour. Make frosting: In saucepan heat milk with the remaining 3/4 cup chocolate, whisk until completely melted and no chocolate chunks remain. Pour ganache over brownies and spread with a palette knife. Refrigerate until firm, about 30 minutes. Slice into squares and serve.