Spicy Chicken Club Sandwich Recipes

SPICY CHICKEN CLUB SANDWICH

Spicy Chicken Club Sandwich image

I wanted something different in a chicken sandwich and this is what I came up with. Please don't let the long list of instructions scare you. It's a lot easier than it looks. Add more spices if you want it a little more spicy. This will make 2 LARGE sandwiches or 4 halves, your choice. Submitted to "Zaar" on August 11th, 2006.

Provided by Chef shapeweaver

Categories Lunch/Snacks

Time 30m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 16

Ingredients

2 (4 ounce) boneless skinless chicken breast halves
4 slices bacon, cooked slightly crisp
4 slices swiss cheese
2 hoagie rolls, split and lightly toasted
oil, for frying chicken
1/2 cup milk
1 egg, beaten
3/4 cup self-rising flour
2 teaspoons seasoning salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
1 tablespoon chili powder
1 1/2 teaspoons garlic powder
4 slices tomatoes
4 lettuce leaves
4 teaspoons mayonnaise, divided

Steps:

Beat together egg and milk set aside.
Pound chicken breasts until 1/2 inch thick.
Mix together all breading mix ingredients in a deep dish or plate.
In a large heavy skillet, heat oil over medium heat until hot but not smoking.
Using a double breading process, bread chicken in this order: coat both sides of chicken in breading, dip in egg wash coating both sides, then coat both sides again in breading.
Fry chicken until golden brown on both sides about 8 minutes.
Top each piece of chicken with two slices of cheese overlapping, then place 2 slices of bacon lengthwise.
Cover to let cheese slightly melt.
Assemble sandwiches in this order: lettuce leaves, 2 slices of tomato overlapping, chicken, and add 2 teaspoons of mayonnaise on each top half of bun.

Nutrition Facts : Calories 515.1, Fat 24.6, SaturatedFat 10.2, Cholesterol 132.5, Sodium 826.7, Carbohydrate 40.6, Fiber 2.8, Sugar 2.5, Protein 32

SPICY CHICKEN SANDWICHES

Spicy Chicken Sandwiches image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 12

Ingredients

4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 large egg, lightly beaten
1/4 cup buttermilk
1 tablespoon plus 1 cup Louisiana-style hot sauce
1 cup panko breadcrumbs
6 tablespoons salted butter, melted
1/4 cup olive oil
4 toasted buns
1/2 cup pickle chips, drained

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.

THE W HOTEL'S CHICKEN CLUB SANDWICH

The W Hotel's Chicken Club Sandwich image

This sandwich is made in two parts: first is the creation of the Chicken Paillard, which can be pre-made ahead of time. The second is the sandwich set-up. The recipe for the chicken makes 4 servings while the sandwich listing is for 1 sandwich. Multiply as needed. The W Hotel is located in Washington, DC.

Provided by Member 610488

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless chicken breasts
1 1/2 teaspoons extra-virgin olive oil
2 tablespoons fresh thyme, minced
2 tablespoons chopped fresh flat-leaf parsley
1 lemon zest
kosher salt, to taste
fresh ground black pepper, to taste
pre-made chicken (1 breast of Chicken Paillard)
3 slices bacon, cooked to crisp
4 slices beefsteak tomatoes
1 large leaves bibb lettuce or 1 large leaves romaine lettuce
1/4 avocado, sliced
4 tablespoons mayonnaise
1 egg, seasoned with salt and pepper and fried sunny side up
3 slices sourdough bread

Steps:

To make Chicken Paillard: Preheat a skillet over medium high heat. Arrange the chicken in a bowl and drizzle meat with extra-virgin olive oil to just coat the chicken. Add chopped herbs and lemon zest. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. If necessary, place cooked chicken on warm plate and cover loosely with foil to keep warm and repeat with remaining cutlets.
Fry an egg sunny side up and seasoned with salt and pepper.
Sandwich Creation: Toast bread. Spread mayo lightly and evenly over one side of each piece of toast, then layer on top first slice of bread chicken, bacon and avocado.
Top with the second slice of bread, then layer on top of that piece lettuce, tomato & egg.
Top with final piece of bread.

Nutrition Facts : Calories 2146.4, Fat 107.1, SaturatedFat 26.5, Cholesterol 588.8, Sodium 2059.7, Carbohydrate 135.6, Fiber 11.6, Sugar 12.9, Protein 157.5

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