Baked Chicken Sandwich Recipes

BAKED CRISPY CHICKEN SANDWICHES

Steps:

• Place all of the chicken ingredients in a large re-sealable plastic bag, seal it, shake the bag to mix and place it in the refrigerator overnight or 12-24 hours.
• Remove the chicken from the fridge and bring it to room temperature before cooking.
• Preheat the oven to 400F and place a wire baking rack or piece of parchment paper on top of a large baking sheet.
• Make the Panko mixture. In a large frying pan heat the 2 tablespoons of olive oil from the panko mixture on medium heat. Mix all of the remaining panko mixture ingredients together in a shallow bowl or pie plate and pour them into the pan. Stir constantly until the panko is lightly toasted and fragrant, about 3 minutes. Pour the mixture back into the original shallow bowl or pie plate.
• In a separate medium shallow bowl or pie plate whisk the eggs together until well-beaten.
• In another shallow bowl or pie plate combine the flour mixture ingredients together well.
• Using your hands, take a piece of chicken from the buttermilk, coat it on both sides in the flour mixture shaking off the excess.
• Next coat each piece with the egg mixture and finish by pressing each side into the panko mixture, shaking off the excess. Place the piece of chicken on the prepared baking sheet and repeat with the remaining chicken pieces, being careful not to make them touch. Once the pieces are all coated and placed on the prepared sheet, place the pan in the oven and bake until they are golden brown, approximately 25-30 minutes or until the internal temperature reaches 165F.

MOM'S CRISPY OVEN BAKED CHICKEN SANDWICH

Steps:

• To marinade: place the Chicken Tenders (1 pound) in a large bowl and season with Garlic Powder (1/4 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Cayenne Pepper (to taste). You can add any additional seasonings you like. Add the Hot Sauce (1 dash) and Buttermilk (1 1/2 cup), cover, and marinate overnight in the fridge (or for a minimum of 4 hours).
• When ready to cook: If you are baking, preheat the oven to 425 degrees F (220 degrees C). If you are using the air fryer, preheat to 400 degrees F (205 degrees C). Spray a sheet pan or the fry basket with non-stick spray.
• Remove the chicken from the fridge and begin to prep your additional ingredients. Put the Corn Flakes (2 cup) on a large plate and season with a sprinkle of Salt (to taste) and All-Purpose Flour (1 cup). Add the Ground Black Pepper (to taste) to a separate large plate and crush the flakes with your hands. Set up a dipping station with the marinade first, then the flour, then flakes. Have a baking sheet on stand by.
• Remove the chicken from the buttermilk, gently shaking to remove excess marinade, dip in the flour, back into the marinade, then roll into the flakes to coat evenly. Place on the baking sheet and repeat.
• Bake in the oven for 20-25 minutes until no longer pink or temperature has reached 165 degrees F (75 degrees C), or fry in the air fryer for 12 minutes, flipping halfway through, until fully cooked. You may need to fry in 2-3 batches depending on the size of your air fryer.
• Butter (2 tablespoon) and toast your Soft Bread Rolls (8), spread each side with Mayonnaise (to taste), Hot Sauce (to taste), garnish with a Pickle Slices (to taste), and top with your fried chicken.

DAN'S FAVORITE CHICKEN SANDWICH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
• Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
• Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
• Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

CRISPY CHICKEN SANDWICHES

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

BAKED BUFFALO STYLE CHICKEN SANDWICH

Steps:

• Preheat oven to 400.
• Combine cornflake crumbs, paprika, salt and pepper in a pie dish.
• In a seperate pie dish combine the egg whites and hot suace and beat with a fork until well blended.
• Spray a cookie sheet with a nonstick cooking spray. Arrange an assembly line of chicken, egg mixture and cornflake crumbs. Dip chicken pieces into egg mixture and then into the cornflake mixture. Place on cookie sheet. Spray chicken pieces with nonstick spray and bake for 7 to 10 minutes, turn and cook for addtional 7 minutes or until juices run clear.
• Serve on rolls.

BEST-EVER FRIED CHICKEN SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/2 cup flour in a small bowl.
• Beat egg in a shallow bowl with a fork.
• Place 1 cup flour in a bowl; mix in ranch dressing.
• Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
• Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
• Bake chicken in the preheated oven until juices run clear, about 10 minutes.
• Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

CRISPY BAKED CHICKEN SANDWICH

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place on foil-covered baking sheet.
• Bake 20 min. or until done (165ºF). Top with cheese; bake 2 min. or until melted.
• Spread cut sides of rolls with mayonesa; fill with chicken, lettuce and tomatoes.

BUFFALO CHICKEN SANDWICHES

Steps:

• Preheat oven to 425 degrees. Toss panko with butter and 1/2 teaspoon salt on a rimmed baking sheet. Toast in oven, stirring twice, until golden brown, about 6 minutes; let cool 10 minutes. In a shallow dish, whisk together mayonnaise and hot sauce. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Dip in mayonnaise mixture; coat with panko, patting to adhere. Transfer to another rimmed baking sheet.
• Roast chicken, flipping once, until cooked through, about 12 minutes. Let cool slightly. Slice cutlets in half crosswise and place, stacked, on bottom buns. Add cheese, celery, lettuce, mayonnaise, and hot sauce; sandwich with top buns. Serve, with chips.

PARMESAN CHICKEN SANDWICHES

Steps:

• Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.