BEST-EVER FRIED CHICKEN SANDWICHES
These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.
Provided by Olivia D'Angelo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 cup flour in a small bowl.
- Beat egg in a shallow bowl with a fork.
- Place 1 cup flour in a bowl; mix in ranch dressing.
- Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
- Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
- Bake chicken in the preheated oven until juices run clear, about 10 minutes.
- Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.
Nutrition Facts : Calories 654.9 calories, Carbohydrate 63.7 g, Cholesterol 91.5 mg, Fat 34.1 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 1651.6 mg, Sugar 1.3 g
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 BOLOGNA SANDWICH
Provided by Katie Lee Biegel
Time 15m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
- Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
- Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.
FRIED CHICKEN SANDWICH
This sandwich was originally a limited-edition item at Federal Donuts, but it was such a hit that it became a mainstay and their #1 bestseller. The crispy chicken, dusted with zippy ranch dressing powder, is perfectly complemented by Spicy Rooster Sauce, gooey American cheese, and crunchy pickle slices.
Provided by Michael Solomonov
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, add salt, mustard powder, and onion powder; stir well to combine. On a rimmed baking sheet lined with parchment paper, lay out the chicken breasts and sprinkle with the spice cure, coating evenly on both sides. Cover with plastic wrap and refrigerate for up to 1 hour.
- Make Spicy Rooster Sauce: In a small bowl, add mayonnaise, hot sauce, salt, and cayenne. Stir together until the sauce is smooth and thoroughly combined. Set aside.
- Make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a deep fry thermometer onto a large, heavy pot. Add enough oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it goes past 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Hold one end of a chicken breast with tongs and allow excess batter to drip off. Gently swirl the tip of the piece in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 3 minutes. Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them; try not to tear the delicate crust! In the meantime, use the slotted spoon to remove and discard any bits of floating batter in the oil.
- After 3 minutes, use the slotted spoon to carefully transfer the chicken pieces to a rack set over a paper towel-lined baking sheet. (The chicken won't be fully cooked-there's a second fry.) Let the chicken rest for at least 10 minutes at room temperature. While it hangs out, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead, then cooled and refrigerated; bring it back to room temperature before the second fry.) Second fry: Fry the chicken pieces again, for 3-4 minutes or until golden brown and crispy.
- Drain, season, and assemble: With the slotted spoon, transfer the chicken pieces to drain on the rack again. Shake ranch dressing seasoning over the fried chicken breasts, coating well on both sides. Place 1 or 2 slices of cheese on top of the hot chicken. Spread about 1 tablespoon Spicy Rooster Sauce on the bottom half of a bun, followed by several pickle slices. Place the chicken, cheese-side up, on the bottom bun and cover with the top. Repeat with remaining buns. Serve immediately with remaining Spicy Rooster Sauce on the side.
FRIED EGG SANDWICH
Great comfort food! You can use any type of bread or cheese that you want for this quick and easy breakfast. Serve with fruit and juice and/or milk for a full breakfast.
Provided by Erica
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
- After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 28.2 g, Cholesterol 220.6 mg, Fat 23 g, Fiber 1.2 g, Protein 16.6 g, SaturatedFat 9.6 g, Sodium 969.8 mg, Sugar 4.5 g
BEST FRIED EGG SANDWICH
My boyfriend made it for me after a really hard day. Ever since then it has become a comfort food. This recipe has been passed down through his family.
Provided by Pwninghard
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a small pan on a burner.
- Add the butter and heat on medium high heat. (Make sure not to heat the pan on high, or else the egg will turn rubbery.).
- After the butter has melted, crack the egg in the pan.
- Let sit for about a minute.
- Pop the yolk.
- Sprinkle with salt and pepper.
- When egg is set, flip over and cook other side.
- Cook egg to your liking.
- Meanwhile, spread mayonaise on bread and place cheese.
- Place the cooked egg on top of the cheese, so it will melt.
- Top with other slice of bread.
- Enjoy!
Nutrition Facts : Calories 277, Fat 14.2, SaturatedFat 6.8, Cholesterol 206.2, Sodium 402.2, Carbohydrate 23.5, Fiber 3.8, Sugar 3.3, Protein 13.6
FRIED CHICKEN SANDWICH
These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
- Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
- Whisk eggs and milk together in another bowl.
- Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
- Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
- Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g
ITALIAN FRIED SANDWICHES
Not for the diet-conscious! A nice addition might be thinly sliced onion rings, raw or cooked (layered with the ham and cheese) , according to your personal preference. From "The Country Kitchen: Cheese And Biscuits", Jean Hatfield
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread the mustard evenly over the buttered side of the bread.
- Arrange the cheese on four slices, and top with the salami and remaining bread. Press firmly together.
- Beat the eggs and olive oil together, adding salt and pepper to taste.
- Heat the cooking oil in a frying pan.
- Dip each sandwich into the egg mixture, fry 2 sandwiches at a time until golden brown, turning with a spatula to crisp both sides.
- Drain on absorbent kitchen paper and serve.
FRIED SANDWICHES
Make and share this Fried Sandwiches recipe from Food.com.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 10m
Yield 4-6 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Make sandwiches with your favorite filling.
- Combine the next 5 ingredients till smooth.
- Dip sandwiches into batter and fry in hot (390°) deep fat until brown.
- ENJOY.
Nutrition Facts : Calories 132.7, Fat 4.9, SaturatedFat 2.2, Cholesterol 114.3, Sodium 355.9, Carbohydrate 14.9, Fiber 0.4, Sugar 0.2, Protein 6.8
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