Chicken Patty Sandwiches Recipes

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

RANCH CHICKEN SANDWICHES

Steps:

• With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
• Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
• Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
• While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
• When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
• When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
• Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

BREADED CHICKEN PATTIES

Steps:

• In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from the heat. Chill until completely cooled. , Shape chicken mixture into six patties, using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in separate shallow bowls. Roll patties in crumbs, then dip into milk; roll again in crumbs. , In a large skillet, cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato if desired. , Uncooked patties may be frozen for up to 3 months. , To prepare frozen patties: Cook in butter for 5-6 minutes on each side or until golden brown.

ULTIMATE CHICKEN PATTY SANDWICH

Steps:

• Breading:.
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 3 eggs, beaten
• 2 cups panko bread crumbs, in shallow dish
• Chipotle Mayo, recipe follows
• Preheat a deep-fryer with canola oil to 350 degrees F.
• Pick the chicken from the bones and add to a large bowl. Set aside.
• In a medium saute pan over medium-high heat, add the 2 tablespoons of olive oil. Add the peppers, onions, jalapenos, and garlic and cook until slightly caramelized. Stir in the bouillon and cayenne and season with salt and pepper, to taste.
• Place pepper and onion mixture, picked chicken, egg and bread crumbs into a food processor and pulse until well incorporated and slightly chunky. Form chicken mixture into burger-size patties. Put the flour into a shallow dish and season with salt and pepper. Put the eggs and bread crumbs into separate shallow dishes. Bread the patties by dredging into the seasoned flour, then the eggs and finally through the bread crumbs. Transfer to a platter.
• Fry the patties until crispy and golden, 1 to 2 minutes. Spread Chipotle Mayo on both sides of the Portuguese rolls. Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh. Cover with the roll tops and serve.
• Chipotle Mayo:
• 1 cup mayonnaise
• 1 lemon, juiced
• 1 teaspoon minced garlic
• 2 chipotle peppers, minced
• Pinch kosher salt
• Pinch cracked black pepper
• 1 teaspoon chopped garlic
• In a small bowl, mix all the ingredients until well incorporated. Cover and put in the refrigerator until ready to use.

CHICKEN PATTY SANDWICH

Steps:

• Cook chicken patties according to package directions. Slice up tomato and onion. Put together sandwich.

CRISPY-CHICKEN AND EGG SANDWICH

Steps:

• In a small bowl, combine mayonnaise, garlic, and lemon zest. Season with salt and pepper. Spread on bread. With a paring knife, cut the bone out of each chicken thigh, keeping skin intact.
• In a large nonstick skillet, heat oil over medium-high. Season chicken and cook, skin side down, until skin is golden brown, about 6 minutes. Flip and cook until chicken is cooked through, about 4 minutes. Transfer chicken to a plate and drizzle with lemon juice.
• Reduce heat to medium and add eggs to skillet. Season and cook until whites are set and yolks are runny, about 3 minutes.
• Assemble sandwiches with bread, tomato, chicken, egg, and parsley.