French Toast Fried Chicken Sandwich Recipes

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FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

3 skinless, boneless chicken breast halves
12 dill pickle slices, with brine
peanut oil for frying
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
paprika
½ teaspoon ground black pepper
½ teaspoon celery salt
½ teaspoon dried basil
2 large eggs
milk
2 tablespoons butter, softened
6 sandwich buns

Steps:

  • Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
  • Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
  • Whisk eggs and milk together in another bowl.
  • Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
  • Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
  • Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
  • Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
  • Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g

FRENCH TOAST FRIED CHICKEN SANDWICH



French Toast Fried Chicken Sandwich image

This is the best Sweet and Hot French Toast Chicken Sandwich you will ever have! It's essentially a French Toast sandwich with fried chicken covered in a bourbon sweet chili sauce

Provided by Patricia Valbrun

Time 2h

Number Of Ingredients 23

4 Chicken Things
2 cups self rising flour
1 tbsp onion powder
1 tbsp garlic
1 tbsp paprika
1/2 tbsp tony's seasoning
1 cup buttermilk
1/2 tsp white pepper
1/2 tsp salt
2 eggs (( add in after marinaded when ready to fry))
1 cup apricot
1 tbsp chili sauce
1/4 cup honey
1/2 cup burbon
Dash sirracha
3 tbsp unsalted butter (for frying )
4 slices brioche bread
4 large eggs
1/2 cup milk
1 tsp almond extract (or vanilla)
1 tsp cinnamon
pinch nutmeg
pinch salt

Steps:

  • Wash and clean chicken with lemon and vinegar, trim off any extra fat and pat dry with paper towel.
  • In a medium size bowl, add chicken, buttermilk, salt, white pepper. Marinate in refrigerator for 30 minutes - 2 hours, more time the better.
  • Heat 1 ½ inches of vegetable oil in a Dutch oven or large pot to 350 degrees.
  • In a wide bowl, add flour, onion powder, garlic, paprika, Tony's seasoning, set to the side.
  • Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated. Fry two piece of chicken at a time until golden brown and cooked through, about 7 minutes per side. Rest the cooked chicken on a rack to cool.
  • Make the sauce by combining all sauce ingredients in a small pot. Simmer the sauce for 5-7 minutes and let it cool. Enjoy!

FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield 4 servings

Number Of Ingredients 24

2 cups buttermilk
2 tablespoons hot sauce
4 boneless, skinless chicken thighs
Vegetable oil, for frying
2 cups Prepared Dredge, recipe follows
1 cup honey
3/4 cup Dijon mustard
1/4 cup rice wine vinegar
1/2 head cabbage, shredded
1/4 cup thinly sliced red onion
1/4 cup pickled jalapenos
2 tablespoons chopped fresh parsley
Salt and pepper
4 brioche buns, split
4 tablespoons mayonnaise
4 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons chile flakes
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon smoked paprika
4 tablespoons black pepper
4 tablespoons kosher salt

Steps:

  • For the chicken: Stir together the buttermilk and hot sauce in a large bowl. Add the chicken and turn to coat. Cover and marinate overnight in the refrigerator.
  • Fill a large, heavy pot with oil to a depth of 3 inches. Heat the oil to 320 degrees F on a deep-frying thermometer.
  • Place the Prepared Dredge in a shallow bowl. Lift the chicken thighs out of the marinade, letting the excess drip back into the bowl, then toss in the Dredge, pressing so it adheres. Fry until the thighs reach an internal temperature of 160 degrees F, about 14 minutes.
  • For the slaw: Whisk together the honey, mustard and vinegar in a bowl. Add the cabbage, red onion, jalapenos, parsley and some salt and pepper, and toss.
  • Assembly: Toast the brioche buns on the cut side. Spread some mayo on the bottom buns, then top with slaw and a piece of fried chicken. Top the chicken with more slaw and spread mayo on the top buns. Enjoy.
  • Combine all ingredients in a bowl and mix thoroughly.

COPYCAT FRIED CHICKEN SANDWICH



Copycat Fried Chicken Sandwich image

After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

3 boneless skinless chicken breast halves (6 ounces each)
3/4 cup buttermilk
2 teaspoons hot pepper sauce
2 large eggs, beaten
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon each onion powder and paprika
2 teaspoons pepper
1 teaspoon salt
1/3 cup canola oil
6 brioche hamburger buns, split
Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Steps:

  • Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

Nutrition Facts : Calories 384 calories, Fat 17g fat (3g saturated fat), Cholesterol 136mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

FRENCH TOAST SANDWICHES



French Toast Sandwiches image

I dip my French Toast Sandwiches into eggnog to give them a distinctive flavor and serve them on Christmas. They've become a tasty holiday tradition for the family to enjoy while we sit around the table opening our stocking gifts. -Deborah Fagan, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

12 slices Canadian bacon
6 slices Monterey Jack cheese
12 slices French bread (1/2 inch thick)
3/4 cup eggnog
3 tablespoons butter
6 tablespoons strawberry preserves

Steps:

  • Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog., In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with strawberry preserves.

Nutrition Facts :

FRENCH TOAST CHEDDAR SANDWICHES



French Toast Cheddar Sandwiches image

These sandwiches will make you never want just a plain old grilled cheese sandwich again. Great sandwich to make when you have thick sliced bread, but you don't have to have it...plain bread will do fine!!!!

Provided by Jellyqueen

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 eggs
1/3 cup milk or 1/3 cup light cream
1/2 teaspoon salt
8 slices white bread
mustard, Prepared
4 slices cheddar cheese, Thick slices
3 tablespoons butter

Steps:

  • Set out a heavy skillet or cast iron griddle.
  • Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.
  • Spread the bread slices out on a flat working surface.
  • Spread one side of four slices of bread lightly with the prepared mustard.
  • Top each with a slice of cheddar cheese.
  • Butter the remaining four slices of bread and top each cheese slice with bread, butter side down.
  • Heat the butter in the skillet or on the griddle.
  • Carefully dip each sandwich into the egg mixture, coating both sides.
  • Allow the excess egg mixture to drain back into the bowl.
  • Dip only as many sandwiches as will lie flat in the skillet or griddle.
  • Cook over low heat until browned.
  • Turn and brown the other sides.
  • Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking.
  • Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 371.9, Fat 22.8, SaturatedFat 13, Cholesterol 160.9, Sodium 911.4, Carbohydrate 26.8, Fiber 1.2, Sugar 2.5, Protein 14.7

FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

A buttermilk fried chicken thigh with unbelievably crisp skin is the centerpiece of this hearty sandwich. It's served on a squishy bun with homemade tartar sauce, shredded lettuce, and dill pickles-an easy, perfect lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h5m

Yield Makes 4 sandwiches

Number Of Ingredients 16

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon capers, rinsed, drained, and chopped
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground pepper
4 small boneless chicken thighs, lightly pounded (12 ounces total)
4 cups vegetable or other neutral-flavored oil, for frying
1 cup buttermilk, room temperature
1 tablespoon Old Bay seasoning or hot sauce, such as Frank's RedHot
Kosher salt and freshly ground pepper
2 1/2 cups unbleached all-purpose flour
Unsalted butter
4 soft potato rolls or sesame rolls, split
Shredded lettuce and dill pickle slices, for serving
1 teaspoon baking powder

Steps:

  • Tartar Sauce: Whisk together mayonnaise, lemon juice, and Dijon. Stir in capers and tarragon; season to taste with salt and pepper. (Makes 1/2 cup.)
  • Sandwich: Remove oysters from chicken thighs and set aside. Working with one at a time, pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour.
  • Fill a medium heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 375 degrees. Meanwhile, whisk together buttermilk and Old Bay or hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining 1 1/2 cups flour with baking powder, salt, and pepper and whisk to combine. Add 1/3 cup buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drip off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating.
  • Fry until golden brown and cooked through, adjusting heat as needed to keep oil between 360 and 380 degrees, about 3 minutes. Drain on a rimmed baking sheet fitted with a wire rack. Repeat with remaining chicken. To serve, lightly butter both sides of roll and place in the oven to lightly toast. Spread roll with tartar sauce, then top with chicken, lettuce, and pickles.

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Top Asked Questions

What do you put on a French toast sandwich?
French Toast Sandwiches. Heavenly French toast sandwiches stuffed with mozzarella and bacon. Ingredients. Instructions. Whisk eggs, milk and salt in a large, shalow dish. Soak slices of bread into the egg mixture, let them get coated well with it. Transfer onto a plate and prepare the sandwiches.
How to cook French toast in a deep fryer?
Wipe off the excess egg. Cook in the deep-fryer several pieces at a time to avoid overcrowding. Cook until golden brown on both sides and no longer soggy in the center, about 4 minutes. Drain the French toast on a paper towel-lined plate before serving.
How to make a gluten free fried chicken sandwich?
Since the fried chicken here is gluten free, you can make this into a gluten free fried chicken sandwich by using gluten free buns. Make sure to toast the bread lightly on a heated pan, so you have a toasty caramelized surface on your buns. Toasty buns are the best buns! Assembling the fried chicken sandwich isn’t rocket science.
How do you make French toast with mozzarella cheese and bacon?
Heavenly French toast sandwiches stuffed with mozzarella and bacon. Whisk eggs, milk and salt in a large, shalow dish. Soak slices of bread into the egg mixture, let them get coated well with it. Transfer onto a plate and prepare the sandwiches. Put one mozzarella slices and two slices fried bacon in between two soaked bread slices.

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