FRIED CHICKEN SANDWICHES WITH TANGY COLESLAW AND SPICY MAYO
Sometimes you just need a fried chicken sandwich and this one will not disappoint. The chicken is moist and tender from the yogurt marinade and gets a little punch of heat from a spicy mayo. Everything is cooled down by the tangy, crunchy coleslaw. There's no need to venture away from home to satisfy that chicken sandwich craving!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the tangy slaw: Whisk together the vinegar, sugar, celery salt and pepper in a small bowl until combined. Stir in the mayo until incorporated. Add the scallions and green and red cabbage and toss to coat. Set aside, or refrigerate for up to 4 hours in advance.
- For the spicy mayo: Whisk together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce depending on how spicy you like it. Refrigerate in an airtight container for up to a week.
- For the fried chicken: Mix the yogurt, 1 teaspoon of the paprika, garlic and 1/2 teaspoon salt together in a large bowl. Add the chicken cutlets and coat evenly. Let the chicken sit in the marinade for about 15 minutes at room temperature or up to 2 hours refrigerated.
- Once the chicken has marinated, pour about 2 inches of oil in a deep 10-inch cast-iron skillet and place over medium-high until it registers 350 degrees F on a deep-fry thermometer. Line a sheet pan with paper towels.
- While the oil heats, whisk together the flour, onion powder, remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and the black pepper in a small shallow dish. Remove the cutlets from the yogurt, allowing any excess yogurt to drip off, and dredge the cutlets in the flour mixture.
- Carefully add the dredged chicken to the hot oil and fry until the chicken is deeply golden brown on both sides and cooked through, 7 to 8 minutes, flipping the cutlet about halfway through the cooking time. Drain on the paper towels and immediately sprinkle the chicken with more salt to taste.
- Toast the burger buns until golden brown. Spread 1 tablespoon of the mayo over the top and bottom of each bun. Place a piece of fried chicken on each bottom bun, top that with slices of tomato and some slaw and cover with the top buns. Serve immediately.
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
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.
SWEET AND TANGY PULLED CHICKEN SANDWICHES
I created this just by messing around in the kitchen and craving a sweet meal for supper. My friends and family love it! Can be served with French fries, veggies, or mac and cheese.
Provided by MissPreNintendo
Categories Chicken Sandwiches
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
- Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
- After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
- Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
- Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.
Nutrition Facts : Calories 757.5 calories, Carbohydrate 116.7 g, Cholesterol 61.1 mg, Fat 15.6 g, Fiber 4.4 g, Protein 35.1 g, SaturatedFat 3.3 g, Sodium 1839.1 mg, Sugar 36 g
SWEET & TANGY CHICKEN SANDWICHES
What's not to like? See 2 cooking methods below. Wrap each sandwich in foil. If you like, chill in the refrigerator up to 24 hours. Tote wrapped sandwiches and any remaining sauce in an insulated cooler with ice packs
Provided by gailanng
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For sauce: In small saucepan, heat and stir Sriracha and jelly over medium heat untill jelly melts. Stir in vinegar, mustard, Worcestershire sauce, and chili powder; remove from heat; set aside.
- Lightly pound chicken breast halves between 2 pieces of plastic wrap to about 1/4-inch thickness. Brush both sides of chicken with oil; sprinkle with salt and black pepper.
- To cook the chicken by direct grill method: Grill chicken on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or till no pink remains, turning once. Cut chicken into bite size strips.
- To broil the chicken: Arrange the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until no pink remains, turning once. Cut chicken into bite size strips.
- To assemble, lightly spread the toasted roll or bun halves with the warm sauce. Add chicken, cheese slice, bacon, and tomato slices. Top with roll or bun tops.
- To serve, if you like, place wrapped sandwiches on a grill rack over medium heat, turning occasionally till heated through. Serve with any remaining sauce.
Nutrition Facts : Calories 441.9, Fat 23.2, SaturatedFat 8.8, Cholesterol 88.2, Sodium 586.5, Carbohydrate 27.4, Fiber 1.4, Sugar 5.9, Protein 29.4
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