Turkeyorchickensandwich Recipes

CRISPY CHICKEN SANDWICH

Crispy Chicken Sandwich image

This Crispy Chicken Sandwich uses chicken thigh meat to make sure the inside is moist and juicy while the outside is super crispy.

Provided by Laura

Time 25m

Number Of Ingredients 9

Ingredients

2 pieces Boneless, skinless chicken thighs (about 6 oz each)
1 large egg
1/2 cup Panko bread crumbs
1/4 cup All-Purpose flour
1 teaspoon Salt
2 Brioche buns (toasted)
1/2 cup Shredded cabbage
2 tablespoons Yum Yum Sauce
Chopped cilantro, to taste

Steps:

In a bowl, whisk the egg. In another bowl, mix the Panko crumbs, flour and salt together.
Dredge the chicken pieces in the egg, shaking off the excess. Then set the chicken in the Panko mixture and flip it a few times to thoroughly coat the outside.
Using a heavy and deep skillet or dutch oven, pour the cooking oil into the pan until there is a solid layer of oil in the bottom, about 1/8 inch high. The oil needs to be heated to and stay at 350 degrees F for the perfect fry.
When the oil reaches 350 degrees, add the chicken and cook on each side for 5 minutes or until the Panko looks golden brown. When the internal temperature of the chicken reaches 165 degrees F, remove the chicken to a wire rack. Season with salt.
To assemble the sandwiches, add sauce to the bottom bun, then add the chicken and top with cabbage, cilantro and more sauce, as desired.

Nutrition Facts : Calories 771 kcal, Carbohydrate 63 g, Protein 50 g, Fat 35 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 401 mg, Sodium 1911 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

CHICKEN OR TURKEY SALAD SANDWICHES

Chicken or Turkey Salad Sandwiches image

Provided by Food Network Kitchen

Time 8m

Number Of Ingredients 6

Ingredients

1 1/2 cups shredded chicken or turkey meat
1/2 cup chopped celery (or use apple, fennel, or radish)
1/4 small red onion, chopped, (or use 2 scallions, white and green parts, or 1 large shallot)
1/2 cup mayonnaise
Kosher salt and freshly ground black pepper
8 slices bread

Steps:

Place chicken meat into a large bowl. Add celery, mayonnaise, salt and pepper to taste. Stir to mix. Lay 4 slices bread on work surface. Divide salad evenly among them. Top with remaining bread.

Nutrition Facts : Calories 470, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 80 milligrams, Sodium 690 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 31 grams

GENERAL TSO'S CRISPY CHICKEN SANDWICH

General Tso's Crispy Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 4h

Yield 4 servings

Number Of Ingredients 33

Ingredients

1/2 cup hoisin sauce
1/4 cup rice wine vinegar or rice vinegar
3 tablespoons soy sauce
3 tablespoons granulated sugar
1 tablespoon cornstarch
4 boneless, skinless chicken thighs
1 1/2 quarts (6 cups) vegetable oil
1 cup buttermilk
2 large eggs
1 1/2 cups cornstarch
1/2 cup self-rising flour
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
3 to 5 dried Szechuan peppercorns, crushed
2 cloves garlic, minced
4 large Hawaiian rolls
Butter, for the rolls
2 tablespoons toasted sesame seeds
Chinese Slaw, recipe follows
Chinese Hot Mustard, recipe follows
2 tablespoons thinly sliced green onions
2 carrots, julienned
1 medium head napa cabbage, shredded
1 red Fresno chile, seeds and ribs removed, julienned
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 cup boiling water
1/4 cup dry English-style mustard, such as Coleman's
1/2 cup mayonnaise
1 clove garlic, grated on a rasp grater
Kosher salt and freshly ground black pepper, optional

Steps:

For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce.
For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits.
Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes.
For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes.
While the fried chicken is still hot, submerge it in the warm sauce to coat.
For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown.
Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard.
In a large bowl, toss together the green onions, carrots, cabbage and chile. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes.
Whisk the boiling water and mustard together in a bowl. Let cool completely.
Mix in the mayonnaise and garlic, then season with salt and pepper if desired.

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