Crispy Baked Chicken Sandwich Food

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.

MOM'S CRISPY OVEN BAKED CHICKEN SANDWICH

Steps:

• To marinade: place the Chicken Tenders (1 pound) in a large bowl and season with Garlic Powder (1/4 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Cayenne Pepper (to taste). You can add any additional seasonings you like. Add the Hot Sauce (1 dash) and Buttermilk (1 1/2 cup), cover, and marinate overnight in the fridge (or for a minimum of 4 hours).
• When ready to cook: If you are baking, preheat the oven to 425 degrees F (220 degrees C). If you are using the air fryer, preheat to 400 degrees F (205 degrees C). Spray a sheet pan or the fry basket with non-stick spray.
• Remove the chicken from the fridge and begin to prep your additional ingredients. Put the Corn Flakes (2 cup) on a large plate and season with a sprinkle of Salt (to taste) and All-Purpose Flour (1 cup). Add the Ground Black Pepper (to taste) to a separate large plate and crush the flakes with your hands. Set up a dipping station with the marinade first, then the flour, then flakes. Have a baking sheet on stand by.
• Remove the chicken from the buttermilk, gently shaking to remove excess marinade, dip in the flour, back into the marinade, then roll into the flakes to coat evenly. Place on the baking sheet and repeat.
• Bake in the oven for 20-25 minutes until no longer pink or temperature has reached 165 degrees F (75 degrees C), or fry in the air fryer for 12 minutes, flipping halfway through, until fully cooked. You may need to fry in 2-3 batches depending on the size of your air fryer.
• Butter (2 tablespoon) and toast your Soft Bread Rolls (8), spread each side with Mayonnaise (to taste), Hot Sauce (to taste), garnish with a Pickle Slices (to taste), and top with your fried chicken.

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.

CRISPY CHICKEN SANDWICH

Steps:

• Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on foil-covered baking sheet.
• Bake 20 minutes or until cooked through. Top each chicken breast with 2 Tbsp. of the cheese. Bake an additional 2 minutes or until cheese is melted.
• Spread cut sides of rolls evenly with mustard. Fill with chicken, lettuce and tomatoes.

CRISPY BAKED CHICKEN SANDWICH

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place on foil-covered baking sheet.
• Bake 20 min. or until done (165ºF). Top with cheese; bake 2 min. or until melted.
• Spread cut sides of rolls with mayonesa; fill with chicken, lettuce and tomatoes.

CRISPY BAKED CHICKEN SANDWICH

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place on foil-covered baking sheet.
• Bake 20 min. or until done (165ºF). Top with cheese; bake 2 min. or until melted.
• Spread cut sides of rolls with mayonesa; fill with chicken, lettuce and tomatoes.

CRISPY CHICKEN SANDWICH

Steps:

• Make the beer batter and fry the chicken: Pour oil 1/4 full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 320-330 degrees F. In a mixing bowl, whisk the beer, buttermilk, flour, and grits until smooth. Continue whisking in the onion powder, garlic powder, smoked paprika, and salt. Season the chicken on both sides with salt and pepper; then dip one at a time, into the beer batter. In two batches to avoid overcrowding, fry chicken until exterior is golden brown, interior is just cooked through 5-6 minutes per side. Make sure the oil temperature is maintained at 320-330 F through the cooking process.
• Make the tahini sauce and finish the chicken: In a bowl, add the tahini with the ice cubes and stir around to melt the ice and incorporate into the tahini. Add a few tablespoons of water if necessary. (This will give the tahini a silky-smooth texture). Add the ricotta and stir to combine. Season with salt and pepper and set aside. When the chicken is golden brown, crispy and cooked through, remove it to a rack fitted over a rimmed baking sheet to cool.
• Fry the egg and assemble the dish: In a medium skillet, add 1 tablespoon of grapeseed oil, then the eggs. Season the yolks with salt. Slowly cook on low/medium heat until the white is just cooked with no color. Slice the bread into 4, 1-inch slices and spread some of the tahini cheese mixture onto each slice. On two of the slices build the sandwich with pea sprouts, sliced tomato and a piece of chicken (optionally cut in half). Place the sunny-up egg on top of the chicken, finish with more pepper and serve.