FRIED CHICKEN SANDWICHES
Steps:
- In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
- When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
- In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
- Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
- To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
- Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
MOTHER CLUCKER
Provided by Food Network
Time 8h25m
Yield 20 servings
Number Of Ingredients 16
Steps:
- For the mother clucker: Combine fish sauce, lime juice, garlic and 1 cup sugar in a mixing bowl. Whisk well and pour over chicken in a bowl. Let marinate, covered and refrigerated, overnight.
- Shred carrots and daikon and mix in a bowl, then set aside. Add rice vinegar, chile flakes, remaining cup sugar and 1 cup water to a medium saucepan. Turn heat on medium and cook, stirring constantly, until sugar has completely dissolved. Let cool to room temperature, then pour over carrots and daikon. Refrigerate until ready to serve.
- Preheat a grill for cooking at about 400 degrees F.
- Remove chicken from marinade and discard marinade. Grill chicken until it reaches an internal temperature of 165 degrees F. Dice chicken.
- For the bun daddy bun: Meanwhile, combine water, sugar and yeast in a stand mixer. Stir well and wait for foam to form, about 5 minutes.
- Mix flour and baking powder together in a separate bowl and stir until mixed well.
- Add 6 tablespoons oil to the yeast mixture, then add and combine the dry ingredients. Turn the mixer on low speed to incorporate everything, then mix on medium speed until a smooth dough ball has formed, 10 to 15 minutes. Remove dough from mixing bowl and oil the sides of the bowl. Place the dough back in the bowl, cover with plastic wrap and set in warm place to proof until dough has doubled in size, 1 to 2 hours.
- Knead dough for 2 to 3 minutes, removing any air bubbles. Portion dough out to
- roughly 2-ounce balls. Let dough proof again, loosely covered, for about 10 minutes.
- Flatten dough balls with your palm and roll out to 1/4-inch-thick discs. Drop 1 to 2 drops of oil on the inside of a dough disc, fold in half and place in a bamboo steamer. Repeat with the remaining dough.
- Steam buns for 12 minutes. Remove from heat, then top with chicken, mayo, hoisin, cucumber, jalapeno, daikon/carrot pickles and radish greens. (Save remaining buns for another use.)
CLUCKER MELT
Make and share this Clucker Melt recipe from Food.com.
Provided by Pamela
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a small bowl and mix to combine.
- Season to taste with salt and pepper.
- Add onion and chicken and stir to coat evenly.
- Split bun in half and place on a baking sheet.
- Divide mixture between the two sides and then top with grated cheese.
- Bake until cheese melts and chicken mixture bubbles.
- Allow to cool slightly before eating.
- Enjoy!
Nutrition Facts : Calories 424, Fat 24.1, SaturatedFat 8.6, Cholesterol 63.6, Sodium 609, Carbohydrate 32.6, Fiber 1.8, Sugar 9.3, Protein 20.4
EASY CHICKEN MELTS
"These cheesy, Cajun-flavored sandwiches are toasty and delicious right out of the oven. When I have leftover baked chicken breasts, I cut them up and use instead of the canned chicken," says Jessi Holland of Pensacola, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.
Nutrition Facts : Calories 349 calories, Fat 18g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 784mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
More about "clucker melt recipes"
EASY CHICKEN SANDWICH MELTS - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (46)Category EasyCuisine $10-$12Total Time 15 mins
- Drain canned chicken well and transfer to a large mixing bowl, then break it up lightly with a fork.
- Stir in 3/4 cup mayo or to taste along with Johnny's seasoning to taste (I used a little more than 1/4 tsp seasoning).
- Add Sriracha hot sauce to taste. The Sriracha hot sauce gives it a nice kick and it's so good, but if you want it to be kid friendly, you can divide the mixture and only put it into half of the spread.
EASY CHOCOLATE NUT CLUSTERS - BUTTER WITH A SIDE …
From butterwithasideofbread.com
STRUGGLE MEALS | TASTEMADE
From tastemade.com
15 BEST HOT SANDWICH MELTS - ALLRECIPES
From allrecipes.com
- Cheesy Tuna Melts. "These were surprisingly good and so easy! I made sure to chop up my celery very fine so my little ones didn't fuss," Nichole says. "
- Chicken Fajita Melts. "These cheesy chicken sandwich melts have all of the flavor of fajitas without the drippy mess!" — laughingmagpie.
- Chef John's Monte Cristo Benedict. "If you are reading reviews to decide whether or not to make this, just make it already. I make this all the time.
- Classic Patty Melt. You can't call it a classic unless it deserves that honor, and this patty melt certainly does. Warm beef, tender onions, salty cheese — it's simple, it's basic, it's classic.
- Mini Reubens. "I love the classic Reuben sandwich, but these appetizers are even better! Since they have less bread, you can taste the other flavors better.
- Vegetarian Open Faced Sandwich. This flavorful veggie melt layers sliced tomatoes, onions, eggplant, bell pepper, and mushrooms between pesto and cheese.
- Best Tuna Melt (New Jersey Diner Style) "My husband said this is the best tuna melt he has EVER had. And I don't know anyone who likes tuna melts as much as him, so I was impressed!"
- California Melt. "So delicious! I made this for lunch today and was so anxious to eat it that I forgot the mushrooms. Next time I'll add them, and I'm sure it will be even better.
- Olive Cheese Melts. "Sensational," Laurie says. "Like some other folks, I used green olives instead of black. I think I would leave the salt out completely when using green olives.
- The Munroe Melt. "Now this is a sandwich," Jillian says. "This is perfect for a quick weeknight meal when you don't have time to cook or just don't feel like it."
COLLARD GREEN MELT - FOOD NETWORK CANADA
From foodnetwork.ca
BEST CHEESY CLUB MELT - HOW TO MAKE CHEESY CLUB MELT - DELISH
From delish.com
MOTHER CLUCKER FOODS
From mothercluckerfoods.com
MALTESER SLICE - JUST SO TASTY
From justsotasty.com
THE CLUCKER – DR. KELLYANN
From drkellyann.com
THE CLUCKER – DR. KELLYANN
From drkellyann.com
75 SLOW COOKER DINNER RECIPES - TASTE OF HOME
From tasteofhome.com
MEXIMELT RECIPE (TACO BELL COPYCAT) | YELLOWBLISSROAD.COM
From yellowblissroad.com
CLUCKER MELT RECIPE - FOOD.COM | RECIPE | MELT RECIPE, …
From pinterest.com
MELT RECIPES
From melt.recipes
RECIPES - MOTHER CLUCKER FOODS
From mothercluckerfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #lunch #poultry #chicken #sandwiches #meat #number-of-servings
You'll also love