Baked Chicken Sandwich Food

CRISPY CHICKEN SANDWICHES

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

BAKED CRISPY CHICKEN SANDWICHES

Steps:

• Place all of the chicken ingredients in a large re-sealable plastic bag, seal it, shake the bag to mix and place it in the refrigerator overnight or 12-24 hours.
• Remove the chicken from the fridge and bring it to room temperature before cooking.
• Preheat the oven to 400F and place a wire baking rack or piece of parchment paper on top of a large baking sheet.
• Make the Panko mixture. In a large frying pan heat the 2 tablespoons of olive oil from the panko mixture on medium heat. Mix all of the remaining panko mixture ingredients together in a shallow bowl or pie plate and pour them into the pan. Stir constantly until the panko is lightly toasted and fragrant, about 3 minutes. Pour the mixture back into the original shallow bowl or pie plate.
• In a separate medium shallow bowl or pie plate whisk the eggs together until well-beaten.
• In another shallow bowl or pie plate combine the flour mixture ingredients together well.
• Using your hands, take a piece of chicken from the buttermilk, coat it on both sides in the flour mixture shaking off the excess.
• Next coat each piece with the egg mixture and finish by pressing each side into the panko mixture, shaking off the excess. Place the piece of chicken on the prepared baking sheet and repeat with the remaining chicken pieces, being careful not to make them touch. Once the pieces are all coated and placed on the prepared sheet, place the pan in the oven and bake until they are golden brown, approximately 25-30 minutes or until the internal temperature reaches 165F.

BAKED SPICY CHICKEN SANDWICHES (WENDY'S INSPIRED)

Steps:

• Preheat oven to 350°. Place a wire baking rack on a baking sheet and spray liberally with cooking spray. Set aside.
• Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat tenderizer or a glass, pound the chicken breasts until about 1/2"-3/4" thick. Slice both chicken breasts in half to make four, sandwich-sized chicken pieces.
• In a shallow dish, whisk together flour, salt and pepper. In a second shallow dish, whisk together red pepper sauce, milk and egg. In a third shallow dish, combine breadcrumbs, cayenne pepper, garlic powder, paprika and onion powder.
• Dredge chicken pieces in flour mixture, followed by red pepper sauce mixture, and then finally, press into breadcrumb mixture. Shake off extra and place on prepared baking rack. Repeat with remaining pieces. Spray tops of chicken with cooking spray. Bake in preheated oven for 15-20 minutes or until chicken is browned and crunchy.
• Meanwhile, combine yogurt, dijon and minced garlic in a small bowl. Spread evenly on each of four hamburger buns. Serve chicken on buns with tomato slices and lettuce leaves.

CRISPY CHICKEN SANDWICH

Steps:

• Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
• Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
• Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
• Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
• Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
• Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
• Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
• Remove from oil and place chicken on a paper towel lined plate to drain.
• Butter each sesame seed bun and toast under the broiler just until golden.
• Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.

DAN'S FAVORITE CHICKEN SANDWICH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
• Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
• Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
• Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

EASY CHICKEN SANDWICH MELTS

Steps:

• Drain canned chicken well and transfer to a large mixing bowl, then break it up lightly with a fork.
• Stir in 3/4 cup mayo or to taste along with Johnny's seasoning to taste (I used a little more than 1/4 tsp seasoning).
• Add diced tomatoes, chopped cilantro and shredded cheddar cheese. Stir to combine.
• Add Sriracha hot sauce to taste. The Sriracha hot sauce gives it a nice kick and it's so good, but if you want it to be kid friendly, you can divide the mixture and only put it into half of the spread.
• Spread generously over good sliced bread (this one's from Costco) and bake uncovered on a cookie sheet at 350˚F for 8 minutes. Garnish with fresh cilantro and fresh tomatoes if desired.

CRISPY CHICKEN SANDWICH

Steps:

• In a bowl, whisk the egg. In another bowl, mix the Panko crumbs, flour and salt together.
• Dredge the chicken pieces in the egg, shaking off the excess. Then set the chicken in the Panko mixture and flip it a few times to thoroughly coat the outside.
• Using a heavy and deep skillet or dutch oven, pour the cooking oil into the pan until there is a solid layer of oil in the bottom, about 1/8 inch high. The oil needs to be heated to and stay at 350 degrees F for the perfect fry.
• When the oil reaches 350 degrees, add the chicken and cook on each side for 5 minutes or until the Panko looks golden brown. When the internal temperature of the chicken reaches 165 degrees F, remove the chicken to a wire rack. Season with salt.
• To assemble the sandwiches, add sauce to the bottom bun, then add the chicken and top with cabbage, cilantro and more sauce, as desired.

COPYCAT KFC CHICKEN SANDWICH

Steps:

• First, preheat your oven to 350 degrees Fareniheit. Then place the tortilla crisps, chili powder, garlic granules, and paprika in a zip-lock food bag and use a rolling pin to smash the mixture into fine crumbs. Next, set up a station to prepare your chicken breasts - you should line up three shallow bowls or slightly rounded plates. In the first, you should have cornflour, in the second you should have the beaten egg, and you should empty out the tortilla mix into the third. Prepare your chicken breasts by patting them dry with a piece of kitchen towel. Then use tongs to place the first one in the cornflour mix - making sure to cover it fully. Then move on to dip the coated chicken breast into the egg wash, then finally the spicy tortilla mix. Repeat for the remaining chicken breasts. Place each coated chicken breast on a baking tray and a spray with low-calorie cooking spray. Bake for 25 minutes, then carefully remove the tray from the oven and turn each chicken breast over. Spray the other side of each one with some more low-calorie spray and then bake for a further 20 minutes. Meanwhile, prepare your burger buns by cutting them in half. Add a generous amount of sauce to the bottom bun, then place a few salad leaves and slices of tomato on top. Once the zingy chicken fillets are completely cooked through and golden, place them on top of the tomatoes and lettuce. Then add another squirt of sauce or low-sugar ketchup and complete the burger with the top of the bun.

HOT CHICKEN SANDWICH

Steps:

• Either leave the chicken breasts whole, or slice into 1cm thick slices, depending on personal preference and time.
• Mix together the tomato puree, tomato sauce, worchestshire sauce, soy sauce, olive oil and seasoning until it forms a loose paste. This may require tweaking the amounts, depending on quality of ingredients.
• Mix chicken into sauce and leave for 5-10 minutes.
• Heat a frying pan and add the chicken and sauce. Try to keep the chicken spread out so it doesn't steam. Cook until browned.
• Spread some of the hot sauce onto the ciabatta in place of butter and pile the chicken onto the rolls. Add the salad leaves if using, or try adding grated cheddar cheese.

20 CHICKEN SANDWICHES TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken sandwich recipe in 30 minutes or less!