Chicken Sandwich With Crusty Bread Recipes

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.

CRISPY CHICKEN SANDWICH

Steps:

• In a bowl, whisk the egg. In another bowl, mix the Panko crumbs, flour and salt together.
• Dredge the chicken pieces in the egg, shaking off the excess. Then set the chicken in the Panko mixture and flip it a few times to thoroughly coat the outside.
• Using a heavy and deep skillet or dutch oven, pour the cooking oil into the pan until there is a solid layer of oil in the bottom, about 1/8 inch high. The oil needs to be heated to and stay at 350 degrees F for the perfect fry.
• When the oil reaches 350 degrees, add the chicken and cook on each side for 5 minutes or until the Panko looks golden brown. When the internal temperature of the chicken reaches 165 degrees F, remove the chicken to a wire rack. Season with salt.
• To assemble the sandwiches, add sauce to the bottom bun, then add the chicken and top with cabbage, cilantro and more sauce, as desired.

CRISPY CHICKEN SANDWICH

Steps:

• Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
• Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
• Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
• Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
• Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
• Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
• Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
• Remove from oil and place chicken on a paper towel lined plate to drain.
• Butter each sesame seed bun and toast under the broiler just until golden.
• Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.

TWO-HANDED CRISPY FRIED CHICKEN SANDWICHES

Steps:

• Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.
• Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.
• Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

TOASTED CHICKEN SALAD SANDWICHES

Steps:

• Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.

EZ FRIED CHICKEN SANDWICH

Steps:

• Mix flour, paprika, and garlic together in a shallow bowl. Coat chicken thoroughly with flour mixture.
• Heat oil in a heavy skillet over medium heat. Working in batches, cook chicken in hot oil until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels.
• Layer chicken, tomato, and lettuce on whole wheat buns.