Vinnys Special Chicken Sandwich Recipes

THE CLUCKSTER CHICKEN SANDWICH

Steps:

• For the chicken: Stir together salt and 2 quarts water in a large bowl, then add chicken and let brine for 2 hours. Remove from brine and add chicken to buttermilk. Let sit for 30 minutes. Meanwhile, combine buffalo sauce and butter in a saucepan and heat until butter is melted.
• For the dredging mixture: Stir together the flour, paprika, white pepper, garlic salt, ginger, dry mustard, black pepper, celery salt, salt, basil and oregano in a large wide dish.
• Remove the chicken from the buttermilk and coat in the dredging mixture.
• For the sandwiches: Heat the rice bran oil to 350 degrees F in a heavy-duty skillet.
• Cook the dredged chicken until it reaches an internal temperature of 165 degrees F, about 3 minutes per side. Let the chicken rest for a few minutes.
• Toss the fried chicken in a large bowl with the buffalo sauce. Reserve any remaining sauce to serve on the side for some extra kick.
• Add ranch dressing to both the tops and bottoms of the buns and add 1/4 cup shredded lettuce and 4 pickle chips to each sandwich. Top with chicken. Serve sandwiches with any leftover ranch or buffalo sauce on the side. Enjoy!

SUNNY'S SPICY CHICKEN SANDWICH REMAKE

Steps:

• For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside.
• Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying.
• Heat several inches of oil in a pot or deep-fryer to 375 degrees F.
• Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate.
• For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes.
• Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.

SPICY VIETNAMESE CHICKEN SANDWICHES

Steps:

• Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
• In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
• Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
• Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
• Cut the sandwich crosswise into 6 pieces and serve!