Hot Chicken Sandwiches I Food

NASHVILLE-STYLE HOT CHICKEN SANDWICH

Steps:

• In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
• In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
• Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
• Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
• For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.

HOT CHICKEN SANDWICHES II

Steps:

• Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.

HOT CHICKEN SALAD SANDWICHES

Steps:

• Preheat oven to 350°F. Mix chicken, VELVEETA, celery and dressing.
• Fill buns with chicken mixture. Wrap in foil.
• Bake 15 minutes.

NASHVILLE HOT CHICKEN SANDWICH

Steps:

• For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
• For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
• Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
• Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
• While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
• Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.

HOT CHICKEN SANDWICHES I

Steps:

• Boil the chickens until done, and let cool. When the chicken meat is completely cool to the touch, pick the chicken meat from the bones; set aside. Reserve a little of the broth for later.
• Cube the loaf of bread, and put it in a large bowl. Mix in the 12 eggs with the cubed bread. Add the chicken meat you picked from the bone and enough broth from the chicken to moisten. Add salt and pepper to your own taste. Mix well.
• Spread mixture into a lightly greased casserole dish, and bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Or spray a slow cooker with cooking spray to prevent sticking, and pour in the chicken mixture. Let cook on low for about 6 hours. Serve by scooping onto buns.

HOT SHREDDED CHICKEN SANDWICHES

Steps:

• Add all ingredients in a slow cooker and cook for 1-2 hours on high or 3 hours on low stirring at halfway point.
• Serve hot on hamburger or sliders buns.

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.

HOT CHICKEN SANDWICH

Steps:

• Mix together and cook in crock pot on low for 4-6 hours.
• Serve on hamburger buns or bread.
• May be frozen.

HOT ITALIAN CHICKEN SANDWICHES

Steps:

• Preheat oven to 400°F. Coat chicken in coating mix as directed on package. Place on foil-covered baking sheet.
• Bake 20 min. or until cooked through. Top with sauce and cheese. Bake an additional 5 min. or until cheese melts.
• Fill buns with chicken.

HOT CHICKEN SANDWICHES

Steps:

• Melt butter in a skillet.
• Add onion, celery and bread crumbs.
• Cook until golden brown.
• Stir in chicken, salt and pepper to taste.
• Add a little broth and the can of mushroom soup.
• Serve over buns.
• Or make a chicken sandwich with 2 slices of bread, top with mashed potatoes and then the chicken mixture.