SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
HOT & SPICY CRISPY CHICKEN SANDWICH
What's the well-dressed chicken sandwich wearing this season? A hot-and-spicy coating mix-and all the classic fixings!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
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 mayo; fill with chicken, lettuce and tomatoes.
Nutrition Facts : Calories 600, Fat 24 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 38 g
SPICY FRIED CHICKEN SANDWICH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 sandwiches
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
- Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
- In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
- Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
- Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.
ULTIMATE CRISPY "CHICKEN" SANDWICH RECIPE BY TASTY
The crispy chicken sandwich craze gets a vegan makeover! The journey may be a long one, but the destination is well worth it. After you fry your "chicken" breasts to golden brown, serve up your sandwich on a toasted bun with colorful slaw and vegan aioli. Consider any carnivore fooled!
Provided by Betsy Carter
Categories Lunch
Yield 8 servings
Number Of Ingredients 32
Steps:
- In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.
- Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.
- Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
- Wrap each piece of "chicken" in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.
- Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.
- Remove the "chicken" from the steamer and discard the parchment paper. Transfer the warm "chicken" to the brine to marinate for 1-2 hours.
- Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
- Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
- Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
- While the oil heats, bread the "chicken": In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
- Remove the "chicken"from the brine. Lightly coat in the flour mixture, then set aside.
- Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured "chicken" breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
- Working 2 at a time, fry the "chicken" for 3-4 minutes, until deep golden brown and crispy. Transfer the "chicken" to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.
- To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.
- Enjoy!
HOT SHREDDED CHICKEN SANDWICHES
My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!
Provided by Betsy
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g
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- In a large bowl, add your eggs, buttermilk, Louisiana Hot Sauce, Sriracha sauce, 1/2 tsp black pepper, and 1/2 tsp paprika. Whisk until smooth. Place your chicken into the bowl and marinate for 1 hour.
- When you’re ready to fry your chicken, heat cooking pan to medium heat and cover the bottom of the pan with an inch of cooking oil.
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4.9/5 (7)Calories 955 per servingCategory Dinner, Main Course
- Pound Chicken: Lay a chicken breast on your chopping board, cover with cling film and pinch around the edges (so no juices escape). Pound until even thickness, but not so thin it starts breaking apart. Around 3/4" is fine. Cut and discard any parts around the breast that rip off (can cut the tails off to create circle/burger shape if you want). Repeat with remaining breasts.
- Marinate: In a large mixing bowl combine buttermilk, hot sauce, salt and white pepper. Add in the chicken breasts and combine to ensure they'll all coated. Cover with cling film and marinate in the fridge. I recommend a minimum of 4 hours (up to overnight) but just as long as you have time for. Take the chicken out the fridge 30mins before needed to bring close to room temp (see notes).
- Dredge: In a large shallow dish or tray combine flour with paprika, cayenne pepper, onion & garlic powder, baking powder and salt & black pepper. One by one coat the breasts in the flour, making sure you completely coat each time. Really get in all the cracks and crevices of the chicken to create lots of little flaky parts. Place to one side.
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