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.
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO
Provided by Molly Yeh
Time 50m
Yield 4 sandwiches
Number Of Ingredients 15
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.
FRIED CHICKEN SANDWICHES
Provided by Food Network Kitchen
Time 4h
Yield 8 sandwiches
Number Of Ingredients 23
Steps:
- Prepare the chicken, marinating for up to 2 hours.
- Make the coleslaw: Whisk the mayonnaise, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while you fry the chicken.
- Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes.
- Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns.
- Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.
- Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours.
- Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps.
- One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet.
- Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
- After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt.
- We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter.
CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE
Make and share this Chicken Sandwich With Chipotle Mayonnaise recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
- Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
- To make chipotle mayonnaise, mix all mayonnaise ingredients together.
- To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.
Nutrition Facts : Calories 361.1, Fat 18.2, SaturatedFat 5.8, Cholesterol 57.1, Sodium 604.2, Carbohydrate 30.9, Fiber 1.4, Sugar 5.7, Protein 18.3
FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO
Steps:
- For spicy mayo and slaw:
- Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
- For fried chicken and assembly:
- Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
- Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
- Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
- Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.
CHIPOTLE CHICKEN SANDWICH
This chicken sandwich has a nice kick to it!
Provided by Chris Elmore
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g
More about "fried chicken sandwiches with chipotle mayo recipes"
SPICY MAYO-MARINATED FRIED CHICKEN SANDWICHES - FOOD NETWORK
From foodnetwork.com
Author Amanda Neal for Food Network KitchenSteps 8Difficulty Intermediate
FRIED CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO
From bonappetit.com
HONEY CHIPOTLE FRIED CHICKEN SANDWICH - BUTTER BE READY
From butterbeready.com
BLACKENED CHICKEN SANDWICHES WITH CHIPOTLE MAYO AND GOUDA
From cookingforkeeps.com
BEST FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO RECIPES
From alicerecipes.com
CHIPOTLE FRIED CHICKEN SANDWICHES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHIPOTLE FRIED CHICKEN SANDWICH WITH QUESO FRESCO - THE …
From thecuriousplate.com
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO RECIPE | MOLLY …
From foodnetwork.cel02.sni.foodnetwork.com
SPICY LABNEH FRIED CHICKEN SANDWICH RECIPE | THE KITCHN
From thekitchn.com
CHIPOTLE CHICKEN SANDWICH (PANERA COPYCAT) - HONEST GRUB, …
From honestgrubhonestfoodie.com
THIS CHIPOTLE CHICKEN SANDWICH RECIPE WILL SCRATCH THAT FAST-FOOD …
From washingtonpost.com
2 HANDED CRISPY FRIED CHICKEN SANDWICHES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO AND MANGO SALAD
From sunbasket.com
13 FAST FOOD GRILLED CHICKEN SANDWICHES RANKED, ACCORDING TO …
From thedailymeal.com
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO RECIPE - EAT YOUR …
From eatyourbooks.com
CRISPY SPICY FRIED CHICKEN SANDWICH - 3 WAYS - CRUMB-SNATCHED
From crumbsnatched.com
FAST-FOOD SECRETS: 45 COPYCAT RECIPES YOU CAN NOW MAKE AT …
From msn.com
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO RECIPE | MOLLY …
From foodnetwork.cel29.sni.foodnetwork.com
FRIED CHICKEN SANDWICHES - CRUNCHTIMEKITCHEN.COM
From crunchtimekitchen.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