CRISPY CHICKEN SANDWICH RECIPE
These Chicken Sandwiches are crispy on the outside with a juicy center. We're sharing all of our best tips for making flavorful fried chicken breast with a thick and shaggy crust that crunches when you bite into it.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 1h
Number Of Ingredients 20
Steps:
- Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2" thickness so they cook more evenly.
- In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
- In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
- Heat 1 " oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don't crowd and reduce the temperature of the oil too quickly.
- Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
- Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
- Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.
Nutrition Facts : Calories 485 kcal, Carbohydrate 46 g, Protein 32 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 73 mg, Sodium 1368 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
DILLY CHICKEN SANDWICHES
A creamy lemon-dill spread adds summery flavor to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio. -Orien Major, Hinton, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. , Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown. , Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.
Nutrition Facts : Calories 490 calories, Fat 27g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 591mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
DILL CHICKEN SANDWICH
The keys steps in this fabulous chicken recipe are marinating the chicken in pickle juice, adding powder sugar to the flour coating, and topping it with a butter grilled bakery bun. Yum!
Provided by linda hennessey
Categories Sandwiches
Time 5m
Number Of Ingredients 19
Steps:
- 1. Pound each chicken breast to approximately 1/2 an inch thick before cutting each breast into 2 pieces. (You will then have 6 breasts total) Marinate the chicken breasts in dill pickle juice for one hour.
- 2. Beat the eggs in a shallow bowl with a splash of milk to make the egg coating.
- 3. In another bowl, combine and mix the flour, powdered sugar, and other spices.
- 4. Pat the marinated chicken dry. Dip breasts in the egg wash, then dip in the flour mixture, ensuring an even coating on all sides.
- 5. Heat a large skillet over medium heat with enough oil to just coat the bottom of the pan, until the oil is shimmering.
- 6. Fry each chicken breast for approximately 2 minutes per side, or until breading is golden and chicken is cooked through. Drain chicken on a paper towel-lined plate.
- 7. Butter both (inside cut) sides of hamburger buns and cook on griddle until golden brown. Place chicken on buns. Optional: Place a few dill pickle slices on top and/or serve with some honey mustard.
DILL CHICKEN SALAD SANDWICH
A tasty, fresh chicken salad sandwich with a bright dill flavor. As with all of my recipes, this is a work in progress being noted here so I don't forget it :-) *Note on the chicken: I originally used grilled chicken breast but I found the grilled flavor interfered with the mayo / dill flavor. Then I tried baked chicken breasts (cut into small cubes). This was okay, but I found it a bit chunky and a tad dry. The latest version uses pulled rotisserie cooked chicken. While the tenderness and flavor are great, I feel like the greasiness is a bit heavy making the finished texture a bit pasty. Next iteration will use chicken breasts slow-cooked in chicken broth to try and alleviate the greasiness. I will update afterwards.
Provided by YoloChef
Categories Lunch/Snacks
Time 20m
Yield 5-6 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pull all the meat from the chicken. This should sum to about 4 cups or so.
- Add the salt, pepper, garlic powder, onion powder, dill, celery and the mayonnaise. Mix thoroughly.
- Cover and shill overnight for flavors to meld.
- For sandwiches: Slice croissants in half to form top and bottom. Spread a bit of mayo on the bottom half. Place about 1/2 leaf of lettuce on the mayo. Place two scoops, side-by-side (about 1/4 cup each) on top of the lettuce. Place a tomato slice ( I prefer about 1/4 inch thick) on top of each mound of chicken salad (should be two slices per croissant). Cut in half, pick through to hold it in place and plate.
Nutrition Facts : Calories 273.1, Fat 12.3, SaturatedFat 6.7, Cholesterol 38.2, Sodium 818.4, Carbohydrate 34.9, Fiber 4.2, Sugar 9.1, Protein 7.2
PICKLE-BRINED FRIED CHICKEN SANDWICH
Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they're more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.
Provided by Alexa Weibel
Categories dinner, lunch, poultry, sandwiches, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
- While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
- When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
- In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
- Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
- Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
- Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
- Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
More about "dill chicken sandwich recipes"
ULTIMATE CRISPY CHICKEN SANDWICH | YELLOWBLISSROAD.COM
From yellowblissroad.com
4.9/5 (57)Total Time 30 minsCategory Main CourseCalories 595 per serving
- Combine all ingredients in a small bowl. Cover and place in the refrigerator for at least 30 minutes. (Can be used right away if necessary, but flavor only gets better with time). Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Pat chicken dry with paper towels. If using full sized chicken breasts, pound to a uniform thickness, about 1/2 inch or so to ensure even cooking. Cut larger pieces in half if necessary so they'll fit on the sandwich buns.
- Heat buns in the microwave or under the broiler of your oven. Spread a tablespoon of the Greek Yogurt sauce on the bottom bun, then top with crispy chicken, shredded lettuce sliced pickles. Spread more of the sauce on the top bun and place on top of the sandwich. Serve immediately.
CRISPY DILL PICKLE CHICKEN SANDWICHES - BETTER HOMES
From bhg.com
5/5 (5)Total Time 1 hr 30 minsServings 4Calories 695 per serving
20 CHICKEN SANDWICH RECIPES TO MAKE AT HOME - INSANELY …
From insanelygoodrecipes.com
15 CHICKEN SANDWICH RECIPES YOU SHOULD BE MAKING AT …
From tasteofhome.com
CHICKEN SANDWICHES - GATHERINGS, PICNICS, LUNCHES!
From recipetineats.com
DILL CHICKEN SALAD SANDWICHES - REAL MOM KITCHEN
From realmomkitchen.com
SWISS CHEESE DILL PICKLE CHICKEN SALAD SANDWICHES
From zonacooks.com
DILL CHICKEN SALAD SANDWICHES - COOKING CLASSY
From cookingclassy.com
SKILLET LEMON DILL CHICKEN THIGHS RECIPE - DAMN …
From damndelicious.net
SPICY MAYO-MARINATED FRIED CHICKEN SANDWICHES - FOOD NETWORK
From foodnetwork.com
Author Amanda Neal for Food Network KitchenSteps 8Difficulty Intermediate
FRIED CHICKEN SANDWICH RECIPE - TASTING TABLE
From tastingtable.com
DILL PICKLE CHICKEN SALAD - TOGETHER AS FAMILY
From togetherasfamily.com
CHICKEN SANDWICH WITH YOGURT DILL SAUCE - LIFE'S AMBROSIA
From lifesambrosia.com
15 BEST PICKLE RECIPES - EASY DILL PICKLE RECIPES - THE PIONEER …
From thepioneerwoman.com
GRILLED CHICKEN KEBABS - JO COOKS
From jocooks.com
HOW TO MAKE CHICKEN SALAD—AND RECIPES TO TRY - REAL SIMPLE
From realsimple.com
20 CHICKEN DINNERS FOR SUMMER YOU CAN MAKE IN 20 MINUTES
From news.yahoo.com
THE REAL "DILL" CHICKEN SANDWICH RECIPE | SUNNY ANDERSON | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
CREAMY DILL CHICKEN SALAD - LIFE'S AMBROSIA
From lifesambrosia.com
THE REAL "DILL" CHICKEN SANDWICH RECIPE - COOKING CHANNEL
From cookingchanneltv.com
OUR 20 MOST POPULAR RECIPES IN MAY
From allrecipes.com
SPICY DILL PICKLE CRISPY CHICKEN SANDWICH - BOTHWELL CHEESE
From bothwellcheese.com
5 CONDIMENT, SAUCE, & SPREAD IDEAS TO UPGRADE ANY SANDWICH
From food52.com
DELI CHICKEN SANDWICH WITH DILL PICKLES - BOTTOM LEFT OF THE MITTEN
From bottomleftofthemitten.com
THE MOST POPULAR RECIPES OF MAY 2023 | BON APPéTIT
From bonappetit.com
15+ BEST NEW RECIPES FOR SUMMER - EATINGWELL
From eatingwell.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 »
You'll also love