Denver Sandwich Recipes Recipe Cards Recipe For Chicken

DENVER SANDWICH, THICK AND HEARTY

Steps:

• With a whisk, beat the eggs, milk and melted margarine.
• Add the ham and green onions, stirring until blended.
• In a heavy frying pan, melt the 2 tablespoons of margarine.
• Pour the egg mixture into the pan, continuously stirring while pouring.
• Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.
• Run a spatula around the edges of the pan to loosen the eggs.
• If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.
• When semi-set, cut the egg into quarters and flip each piece over.
• Continue cooking until set.
• If desired, top with cheese slices.
• Remove from heat, cover.
• Toast the bread, butter and make 2 hearty sandwiches.
• Serve with tomato soup or fries for a lunch or supper meal.

DENVER SANDWICH

Steps:

• Lightly toast the bread. In a medium skillet, melt the butter to coat the bottom of the pan. Saute the onion with the green pepper until the onions become transparent. Remove from skillet. In a small bowl, beat the eggs. Add the chopped ham and salt, season with pepper to taste. Pour the eggs into the skillet and cook over low heat until they are set. Cut into sections. Place on half the toasted bread slices. Top with sauteed onions and green peppers and remaining bread.

BEST FRIED CHICKEN SANDWICHES RECIPE

Steps:

• Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate at least 4 hours or up to overnight.
• Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.
• In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
• Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
• Make the sauce by combining all sauce ingredients in a small bowl.
• Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, cabbage, and the top bun.

WESTERN DENVER

Steps:

• Stir eggs, red bell pepper, green bell pepper, and onion together in a bowl.
• Heat a nonstick skillet over medium-high heat. Pour egg mixture into skillet, cook until eggs are set on the bottom, 2 to 3 minutes; flip and cook until eggs are set completely, about 1 minute more.

CRISPY CHICKEN SANDWICH RECIPE

Steps:

• Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2" thickness so they cook more evenly.
• In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
• In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
• Heat 1 " oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don't crowd and reduce the temperature of the oil too quickly.
• Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
• Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
• Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

DENVER SANDWICH RECIPE

Steps:

• Combine eggs and milk; beat until slightly frothy. Add ham, onion, peppers and season with salt and pepper; mix well. Heat butter in medium skillet over moderate heat. Add egg mixture. Cook, stirring constantly, until eggs begin to set. Using a wooden spoon or spatula, press to flatten eggs. When set, cut into 4 equal pieces. Turn over and cook to desired doneness. Place between toasted bread slices.