Vinnys Special Chicken Sandwich Recipes

COPYCAT WENDY'S SPICY CHICKEN FILLET SANDWICH

Steps:

• In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
• In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
• To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
• Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
• Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
• To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.

VINNY'S GRAVY

Steps:

• To make the meatballs: Put the bread in a bowl and drench with milk. Let soak for a few minutes, and squeeze the bread out like a sponge.
• In bowl, mix together the beef, pork, and veal until well combined.
• In another bowl, whisk together the Parmesan, breadcrumbs, parsley, salt, pepper, eggs, and garlic.
• Add the cheese mixture and soaked bread to the meat and mix well. Form into meatballs.
• Heat a large skillet over medium-high heat. A little olive oil and fry the meatballs in batches until well-browned and "hard", as Vinny says.
• Vinny says, "Eat a few."
• To make the sauce: Heat a pot over medium heat and add enough oil to cover the bottom. Add the garlic and onion and cook, stirring, until lightly browned. Add the tomato paste. Fill the tomato paste can with wine and pour into the pot. Add the tomatoes, and fill the can with water¿add the water. Add the parsley and salt and pepper. Stir well and bring to a boil. Lower the heat to a simmer and simmer, stirring occasionally, until slightly thick and fragrant, about 1 hour and 15 minutes.
• To make the sausage: Wipe out the skillet you fried the meatball in, and heat over medium-high heat. Add a little olive oil and brown the sausages in batches.
• Add the meatballs and sausages to the sauce and simmer, stirring occasionally, for 25 minutes.
• When ready to serve, cook the spaghetti according to the package instructions. Drain.
• Transfer the spaghetti to a large bowl and add a few spoonfuls of the sauce (without the meatballs and sausages). Mix to coat the spaghetti¿it should be only lightly coated with the sauce, adjust with more accordingly.
• Transfer the sauce to a platter and serve alongside the spaghetti at the table.

THE GIRLS' CHICKEN SANDWICHES

Steps:

• Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.

DIVINE SUMMERTIME CHICKEN SANDWICH

Steps:

• In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.
• Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.
• Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.