Chipotle Chicken Sandwiches Recipes

FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO

Steps:

• Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use.
• Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
• Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
• Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
• Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot.
• To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.

CHIPOTLE CHICKEN SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
• Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
• Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
• Toast sourdough bread slices.
• Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

SLOW-COOKER CHICKEN CHIPOTLE SANDWICHES

Steps:

• In small bowl, beat tomatoes, chipotle chiles, chili powder, cumin, 1 teaspoon salt and the pepper with whisk.
• Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Pour tomato mixture over chicken. Cover; cook on High heat setting 3 hours or until chicken is tender.
• Meanwhile, in small bowl, beat water, vinegar, sugar and 1 1/2 teaspoons salt with whisk until dissolved. Place onion in small bowl; pour vinegar mixture over onion. Let stand at room temperature 1 hour; drain.
• In slow cooker, use two forks to shred chicken. Using slotted spoon, divide chicken among rolls. Top with a few of the red onion slices, a sprinkling of queso fresco and a few slices of avocado. Serve immediately.

HACKED CHIPOTLE-CHICKEN-SALAD SANDWICHES

Steps:

• Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
• Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
• Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef's knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.