Spicy Chicken Club Sandwich Recipes

CRISPY CHICKEN SANDWICH RECIPE

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.

SPICY CHICKEN SANDWICHES

Steps:

• Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
• To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
• Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
• Serve on the toasted buns with tons of pickles.

COPYCAT WENDY'S SPICY CHICKEN FILLET SANDWICH

Steps:

• In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
• In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
• To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
• Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
• Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
• To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.

SPICY CHICKEN CLUB SANDWICH

Steps:

• Beat together egg and milk set aside.
• Pound chicken breasts until 1/2 inch thick.
• Mix together all breading mix ingredients in a deep dish or plate.
• In a large heavy skillet, heat oil over medium heat until hot but not smoking.
• Using a double breading process, bread chicken in this order: coat both sides of chicken in breading, dip in egg wash coating both sides, then coat both sides again in breading.
• Fry chicken until golden brown on both sides about 8 minutes.
• Top each piece of chicken with two slices of cheese overlapping, then place 2 slices of bacon lengthwise.
• Cover to let cheese slightly melt.
• Assemble sandwiches in this order: lettuce leaves, 2 slices of tomato overlapping, chicken, and add 2 teaspoons of mayonnaise on each top half of bun.