BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY
Here's what you need: buttermilk, salt, black pepper, cayenne pepper, boneless, skinless chicken thighs, plain greek yogurt, fresh dill, garlic powder, lemon juice, grated parmesan cheese, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder, peanut or vegetable oil, softened butter, brioche burger buns, butter lettuce, tomatoes
Provided by Robert Broadfoot
Categories Lunch
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
- Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
- Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
- Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
- The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
- Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 77 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, Sugar 13 grams
MAGGI FRIED CHICKEN SANDWICH RECIPE BY TASTY
Matt was challenged by the producers at BuzzFeed India to take one of their favorite convenience foods and turn it into something unique. Watch Matt transform Maggi noodles into a delicious, crispy fried chicken sandwich.
Provided by Matt Ciampa
Categories Dinner
Time 55m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Add the Maggi noodles to a small food processor. Pulse until broken down to the size of panko bread crumbs. Transfer to a medium bowl and stir in 1½ teaspoons of the masala seasoning packet, reserving the rest of the seasoning packet for the spicy masala mayo.
- Add the flour and egg to 2 separate shallow bowls and beat the egg.
- Season the chicken with salt, then coat in the flour, then the egg, then the seasoned noodle crumbs.
- Transfer the chicken cutlet to a plate and refrigerate for 30 minutes while you make the slaw and mayo.
- Make the cilantro lime slaw: In a medium bowl, toss together the cabbage, red onion, ginger, lime juice, olive oil, and cilantro. Set aside until ready to use.
- Make the spicy masala mayo: In a small bowl, stir together the mayo, remaining teaspoon of masala seasoning, and the cayenne. Set aside until ready to use.
- Heat the canola oil in a small nonstick skillet over medium heat. Add the breaded chicken and cook for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a paper towel-lined plate to drain.
- To assemble, evenly spread the spicy masala mayo on both slices of the toasted bread. Top one piece of bread with slaw and the fried chicken, then top with the other slice of bread.
- Cut the sandwich in half diagonally, then serve.
- Enjoy!
FRIED CHICKEN SANDWICH
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
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
BEST-EVER FRIED CHICKEN SANDWICHES
These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.
Provided by Olivia D'Angelo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 cup flour in a small bowl.
- Beat egg in a shallow bowl with a fork.
- Place 1 cup flour in a bowl; mix in ranch dressing.
- Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
- Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
- Bake chicken in the preheated oven until juices run clear, about 10 minutes.
- Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.
Nutrition Facts : Calories 654.9 calories, Carbohydrate 63.7 g, Cholesterol 91.5 mg, Fat 34.1 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 1651.6 mg, Sugar 1.3 g
CHICKEN MILANESA WITH MAGGI RANCH SAUCE
This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.
Categories Bon Appétit Chicken Fry Cucumber Radish Buttermilk Herb Dinner
Yield Serves 4
Number Of Ingredients 20
Steps:
- Whisk mayonnaise, crème fraîche, buttermilk, parsley, lemon juice, Maggi, garlic powder, onion powder, and 1/2 tsp. pepper in a medium bowl to combine. Season sauce with salt.
- Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl to blend. Place panko in a third shallow bowl; season all three with salt and black pepper. Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip off. Coat with panko, pressing to adhere.
- Heat oil in a large skillet over medium. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack; season with salt.
- Toss cucumber, radishes, vinegar, sugar, and a pinch of salt in a medium bowl to combine; taste and adjust seasoning with more vinegar, sugar and/or salt as needed.
- Drizzle cutlets with sauce, top with vegetables, then drizzle with a little more sauce. Sprinkle with Aleppo-style pepper.
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