BEST FRIED EGG SANDWICH
My boyfriend made it for me after a really hard day. Ever since then it has become a comfort food. This recipe has been passed down through his family.
Provided by Pwninghard
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a small pan on a burner.
- Add the butter and heat on medium high heat. (Make sure not to heat the pan on high, or else the egg will turn rubbery.).
- After the butter has melted, crack the egg in the pan.
- Let sit for about a minute.
- Pop the yolk.
- Sprinkle with salt and pepper.
- When egg is set, flip over and cook other side.
- Cook egg to your liking.
- Meanwhile, spread mayonaise on bread and place cheese.
- Place the cooked egg on top of the cheese, so it will melt.
- Top with other slice of bread.
- Enjoy!
Nutrition Facts : Calories 277, Fat 14.2, SaturatedFat 6.8, Cholesterol 206.2, Sodium 402.2, Carbohydrate 23.5, Fiber 3.8, Sugar 3.3, Protein 13.6
FRIED CHICKEN SANDWICHES
Steps:
- In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
- When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
- In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
- Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
- To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
- Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
FRIED FISH SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 23
Steps:
- Fill a Dutch oven halfway full with oil and heat to 350 degrees F.
- Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce.
- Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets.
- Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges.
- Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes.
FRIED BOLOGNA SANDWICH
Provided by Katie Lee Biegel
Time 15m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
- Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
- Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.
FRIED CHICKEN SANDWICHES
These fried chicken sandwiches are great to eat either fresh and hot at home or on a picnic. Wrap them in foil and take them along on a joy ride in the car.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 sandwiches.
Number Of Ingredients 12
Steps:
- Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove the chicken from the marinade and pat dry. (Discard the marinade.)
- Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and set aside.
- Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
- Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl.
- Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch. (As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again.)
- Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F. When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F. Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you're working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process.
- Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot or wrap in foil to transport.
BEST-EVER FRIED CHICKEN SANDWICHES
These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.
Provided by Olivia D'Angelo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 654.9 calories, Carbohydrate 63.7 g, Cholesterol 91.5 mg, Fat 34.1 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 1651.6 mg, Sugar 1.3 g
FRIED BOLOGNA SANDWICHES (SOUTHERN STYLE)
Don't know if it is a Southern thing or not but I grew up on these! I sometimes indulge in one of these late at night or as a late breakfast! Don't stick your nose up until you try them. LOL!
Provided by Little Bee
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a frying pan and cut several slits in the edges of the slices to keep them from curling. Fry to your liking (some like them crisp: others just like it warmed). Melt Cheese on top if desired. Put between hamburger buns, spread with mustard, and enjoy!
Nutrition Facts : Calories 274.2, Fat 17.4, SaturatedFat 8.4, Cholesterol 35.8, Sodium 575.3, Carbohydrate 22.4, Fiber 0.9, Sugar 2.7, Protein 7
PAN-FRIED CHEESE TOASTIE
It's as simple as a toasted sandwich but it tastes better! In this recipe you don't need to put in the ham or the chives but you can add extra ingredients (onions etc.)
Provided by jackodonovan
Time 10m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Butter the bread and arrange the cheese and ham over half of the slices, buttered side down.
- Sprinkle over the chives and cover with the remaining slices, buttered side up.
- Preheat a frying pan and cook the sandwiches for 2 mins on each side, until golden brown and the cheese has melted.
- Cut into triangles and serve.
FRIED EGG SANDWICH
Great comfort food! You can use any type of bread or cheese that you want for this quick and easy breakfast. Serve with fruit and juice and/or milk for a full breakfast.
Provided by Erica
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
- After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 28.2 g, Cholesterol 220.6 mg, Fat 23 g, Fiber 1.2 g, Protein 16.6 g, SaturatedFat 9.6 g, Sodium 969.8 mg, Sugar 4.5 g
FRIED CHICKEN SANDWICH
These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
- Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
- Whisk eggs and milk together in another bowl.
- Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
- Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
- Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g
ITALIAN FRIED SANDWICHES
Not for the diet-conscious! A nice addition might be thinly sliced onion rings, raw or cooked (layered with the ham and cheese) , according to your personal preference. From "The Country Kitchen: Cheese And Biscuits", Jean Hatfield
Provided by Karen Elizabeth
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spread the mustard evenly over the buttered side of the bread.
- Arrange the cheese on four slices, and top with the salami and remaining bread. Press firmly together.
- Beat the eggs and olive oil together, adding salt and pepper to taste.
- Heat the cooking oil in a frying pan.
- Dip each sandwich into the egg mixture, fry 2 sandwiches at a time until golden brown, turning with a spatula to crisp both sides.
- Drain on absorbent kitchen paper and serve.
FRIED CHICKEN SANDWICHES
Steps:
- In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
- When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven.
- In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.
- Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
- To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
- Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
FRIED ARTICHOKE SANDWICH
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Provided by Lauren Toyota
Categories Sandwich Vegetarian Vegan Artichoke Spring Summer Lunch Dinner Deep-Fry Fry Pickles Soy Free Tree Nut Free
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
- To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
- Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
- To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
- Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
- Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
- To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.
FRIED SANDWICHES
Make and share this Fried Sandwiches recipe from Food.com.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 10m
Yield 4-6 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Make sandwiches with your favorite filling.
- Combine the next 5 ingredients till smooth.
- Dip sandwiches into batter and fry in hot (390°) deep fat until brown.
- ENJOY.
Nutrition Facts : Calories 132.7, Fat 4.9, SaturatedFat 2.2, Cholesterol 114.3, Sodium 355.9, Carbohydrate 14.9, Fiber 0.4, Sugar 0.2, Protein 6.8
FRIED FISH SANDWICH
This fried fish sandwich doesn't stray far from the classic fast-food staple: breaded fish, a soft bun, a slice of cheese and tangy tartar sauce. The best part is you can put it together in just about the amount of time it would take to stand in line and order it at the counter. Capers, shallots and fresh dill make this tartar sauce feel a little fancy, but a splash of soy sauce adds the umami that takes it to a very familiar place. Flounder is an affordable choice for the recipe, but if you can't find it, substitute with sole or any mild flat fish.
Provided by Sue Li
Categories dinner, easy, lunch, sandwiches, seafood, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Prepare the tartar sauce: In a medium bowl, whisk together mayonnaise, pickles and pickle brine, shallot, dill, capers and soy sauce. Season with salt to taste and set aside. (Makes 3/4 cup.)
- Prepare the fried fish: Heat oil in a large, straight-sided skillet over medium. Place flour, eggs and panko in 3 separate medium shallow bowls. Season flounder on both sides with salt and dredge in flour, dusting off excess, then transfer to egg wash, allow excess to drip off, then coat with panko.
- Working in batches, fry about 4 breaded fillets at a time until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to a wire rack and season with salt. Repeat with remaining fish.
- Assemble the sandwiches: Spread tartar sauce on both sides of each bun. Place 1 piece of fried fish on each bottom bun, then add a slice of cheese on top and another piece of fish on the cheese. The residual heat from the fish will help melt the cheese. Sandwich together and serve immediately.
FRIED POTATO SANDWICHES
This came from the Comfort Foods Gooseberry Cookbook. The contributor says "My grandmother used to make these sandwiches during the Depression when meat was expensive. They are still a comfort food for my family and me". My family tried it and we thought it was great.
Provided by aronsinvest
Categories Breakfast
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet over medium heat, fry the potato slices in half the butter until golden and crispy. Drain on a paper towel. Add remaining butter to skillet and scramble the eggs as desired. For each sandwich, arrange half the potato slices on one slice bread, top with half the eggs and one slice of cheese. Spread mayonaise on remaining bread; place over cheese. Makes 2 sandwiches.
- We toasted the bread and salt & peppered the eggs.
Nutrition Facts : Calories 392.5, Fat 15.7, SaturatedFat 7.6, Cholesterol 235.2, Sodium 649.3, Carbohydrate 46.1, Fiber 3.5, Sugar 3.4, Protein 16.5
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