Zinger from Scratch with Tortilla Bread

Ingredients

Tortilla bread

• 3 cups flour
• 1/2 tsp baking powder
• A pinch of salt
• 1/2 cup vegetable oil
• Warm water for kneading

Zinger

• 500 g boneless chicken breast

Marinade

• 2 tbsp Worcestershire sauce
• 2 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tbsp turmeric
• 1 tbsp paprika
• 1 tbsp oregano
• 1 cup milk and 1/4 cup yogurt
• 1/4 cup white vinegar

Flour coating

• 1 cup flour
• 1 tsp each of garlic powder, ginger, onion powder, Italian herbs, chili powder and a pinch of salt
• 1 tbsp Knorr stock powder
• 2 tbsp cornstarch

For serving

• Sliced cheese
• Tomato
• Lettuce
• Pickled jalapeño
• Sauce of mayonnaise, mustard and honey

Method

1. Dough: mix the flour, salt and baking powder, rub in the oil, then add the water gradually and knead. Rest at least half an hour. Divide into medium balls, rest 15 more minutes, roll out and cook on a hot non-stick pan on each side. Keep in a bag so they do not dry out.
2. Cut the chicken in half, then into strips. For the marinade, combine the milk, yogurt and vinegar first until it curdles, then add the remaining ingredients. Marinate the chicken for at least 4 hours, preferably overnight.
3. Prepare the flour mix and heat plenty of oil. Take a piece of marinated chicken, dredge it in the flour and fry immediately. Do not overcrowd the pan and do not move the pieces until golden outside, about 10 minutes.
4. Fill the bread with your sauce, tomato, pickled jalapeño, lettuce and the zinger pieces. Toast on a pan or grill and serve with fries.

Notes

Any type of bread can be used.