The Ultimate Pan Fried Chicken Or Pork 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.

THE ULTIMATE PAN-FRIED CHICKEN OR PORK SANDWICH

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (oops forgot the image... my bad).
• 3. Cook the bacon in a sauté pan over medium heat until crispy.
• 4. Remove the bacon and reserve.
• 5. Add the flour, salt, pepper, cumin, cayenne, and paprika to a small bowl.
• 6. Add the chicken or pork to the mixture, and thoroughly coat.
• 7. Place the chicken or pork in the pan with the bacon grease, and cook over medium heat until browned and toasty, about 5 minutes per side.
• 8. Chef's Note: Remove from the pan, and slice into thick pieces.
• 9. Brush the melted butter on both sides of the bread and toast in the same pan that you used to cook the bacon, and the chicken.
• 10. THE ASSEMBLY
• 11. Spread a generous amount of your favorite sauce to one side of each piece of the toasted bread.
• 12. Chef's Note: This is the sauce I use: https://www.justapinch.com/recipes/sauce-spread/spread/andy-s-not-so-secret-secret-sauce.html
• 13. Place the cooked chicken, or pork on one slice of the bread.
• 14. Add the provolone cheese.
• 15. Pop under the broiler until the cheese melts over the chicken, or pork and the bread.
• 16. Add the lettuce.
• 17. Add the tomatoes.
• 18. Add the avocado.
• 19. Add the bacon.
• 20. Top with other slice of toasted bread, and cut in half.
• 21. PLATE/PRESENT
• 22. Serve with some chips, or fries, and beverage of choice. Enjoy.
• 23. Keep the faith, and keep cooking.
• 24. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

BEST-EVER FRIED CHICKEN SANDWICHES

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.

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.