ALMOST-FAMOUS CHICKEN SANDWICHES
The founder of Chick-fil-A, Truett Cathy, claims that he invented the chicken sandwich, and while we can't be sure he was the first person to put chicken between bread, we can give him credit for turning his own version into a cult phenomenon. People - including a few editors at Food Network Magazine - are fanatical about the chain's simple sandwich: a piece of fried chicken breast served with two pickle chips on a buttered, toasted bun. Apparently, the secret's in the seasoning, as the chefs in Food Network Kitchens discovered while re-creating the recipe. This one's for Karina Wang from Perris, CA, and all the other readers who have been begging for the recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
- Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
- Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
- Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
SPICY FRIED CHICKEN SANDWICH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 sandwiches
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
- Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
- In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
- Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
- Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.
GOURMET CHICKEN SANDWICH
Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer. They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold.
Provided by LCLARKE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
- In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 15.7 g, Fiber 3.1 g, Protein 34.6 g, SaturatedFat 3.1 g, Sodium 826.1 mg, Sugar 1 g
SPECIAL COUNTRY BREADED CHICKEN SANDWICH
This is a recipe from my own kitchen. I needed to use up some of the things I had in my pantry and spice cabinet so I decided to make a breading for chicken breast fillets. You can also serve these chicken fillets with cooked veggies or some kind of salad instead of sandwich. My husband was so surpised when he took a bite my special breaded chicken. He loved it! He mention that this would also be good with a white chicken gravy.
Provided by Marsha D.
Categories Lunch/Snacks
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- In a large frying pan, fry bacon til crisp.
- Remove bacon from pan and reserve grease for frying chicken breast. Set aside bacon to drain on a paper towel to cool.
- In a medium bowl combine crushed (frito)tostitos scoops,dry instant pototoes,parsley flakes,poultry seasoning, onion powder and parmesan cheese, set aside.
- In another bowl combine egg,milk,flour and salt & pepper, set aside.
- Dip chicken breast fillets in batter mixture than into breading mixture and place in hot bacon grease.
- Fry on medium heat, turning fillets every 10 minutes to keep from burning for 30 to 45 minutes, depending on how thick the fillets are.
- Make sandwich with bread buns,tomato,lettuce,onion(opt),pickles(opt),bacon, Mayonnaise and Dijon Mustard and serve with your favorite chips or a cold macaroni or potato salad.
ITALIAN COUNTRY SANDWICH
This recipe is from Kathleen Cannata Hanna's cookbook, "The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families". The author's goal is to help parents walk the very fine line of nutritiom, economy and readily available ingredients when trying to feed the family. This recipe, published in the Chicago Tribune, is her family's favorite and is very flexible: you can wrap it in foil and put it in the oven, you can cook it on the stove, bring it camping, cook it on the grill, make it in the microwave.
Provided by duonyte
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Take one of the the pizza crusts and spread it with the cream cheese.
- Layer with all the remaining ingredients.
- Top with the other crust; wrap in foil, and set on a baking sheet.
- Bake 25 minutes at 350 degrees. Cut into wedges.
- Note: The recipe does not call for it, but for "older" palates, I would add some oregano, crushed red pepper, perhaps some other things.
DIVINE SUMMERTIME CHICKEN SANDWICH
Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.
Provided by MEEZERGIRL1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.
- Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.
- Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 49.6 g, Cholesterol 160.1 mg, Fat 35.7 g, Fiber 2.9 g, Protein 39 g, SaturatedFat 20.9 g, Sodium 772.8 mg, Sugar 3.4 g
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