Cherry Cola Chicken Sandwich As Made By Jermaine Recipe By Tasty

Steps:

• Make the sauce: In a medium saucepan, whisk together the ketchup, cherry cola, Worcestershire sauce, apple cider vinegar, brown sugar, molasses, and Cajun seasoning. Bring to a simmer over medium heat. Cover and cook for 15-20 minutes, whisking occasionally, until thickened. Remove the pot from the heat.
• Preheat the air fryer to 400°F (200°C).
• Make the chicken: In a medium bowl, toss the chicken, yellow mustard, hot sauce, Cajun seasoning, salt, and pepper together until the chicken is fully coated.
• Add half of the cornstarch and coat one side of each piece of chicken. Add the remaining cornstarch and toss until the chicken is completely coated.
• Transfer the chicken to the air fryer tray and spray both sides with nonstick spray. Set the chicken in the air fryer and cook for 15-20 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F (75°C) and the outside is crispy and golden brown.
• Meanwhile, make the slaw: Toss together the cabbage and carrot in a large bowl.
• In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, agave syrup, lemon pepper, and celery seeds. Season with salt to taste. Pour about half of the dressing over the cabbage mixture and gently toss to coat. Slowly add more until the slaw is dressed to your liking. Store any leftover dressing in an airtight container in the fridge for up to 2 weeks.
• Assemble the sandwiches: Squeeze some of the cherry cola barbecue sauce onto each bottom bun, then top with pickle chips, a piece of fried chicken, more barbecue sauce, slaw, and the top bun.
• Enjoy!

Steps:

• In a small pan over medium heat, add the sugar and 2 cups water and stir to dissolve. Bring to a boil, remove from the heat, and cool.
• In the saucepan with the cooled sugar syrup, whisk in the maraschino cherry syrup, half-and-half, and vanilla. Pour into an 8 by 8-inch cake pan and freeze for at least 2 hours or overnight.
• Fill 4 tall glasses 3/4 full with cola. Add 2 scoops of the frozen cherry mixture to each glass and top with a cherry. Add 1-ounce vanilla vodka, if using, to each glass.
• Scrape the remaining frozen cherry mixture into a resealable freezer container and keep in the freezer for up to 1 week.

Steps:

• In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.
• Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.
• Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.

Steps:

• Mix cola and barbecue sauce until blended. Pour 1 cup cola mixture over chicken in medium bowl; toss to evenly coat chicken with cola mixture.
• Refrigerate 1 hour to marinate.
• Heat grill to medium-low heat. Remove chicken from marinade; discard marinade. Reserve 1-1/4 cups of the remaining cola mixture for serving with the cooked chicken. Grill chicken 30 min. or until done (165°F), turning and brushing occasionally with remaining cola mixture.
• Serve chicken topped with the reserved cola mixture.

Steps:

• Combine chicken, cherries, pecans, and onion in a bowl.
• Mix mayo, yogurt, and lemon juice.
• Pour over chicken mixture.
• Toss to mix.
• Refrigerate salad for 1-2 hours.
• Split croissants and divide chicken evenly.
• Sprinkle with black pepper before serving.

Steps:

• Combine mayonnaise, tarragon, lemon juice and pepper in a bowl. Toss chicken, celery, cherries, walnuts and shallots in another bowl. Stir in mayonnaise dressing. Place 1 lettuce leaf each on 4 slices of bread. Divide chicken salad among sandwiches; top with remaining bread.

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!

Steps:

• In a bowl, mix the flour, poultry seasoning, salt and pepper.
• Butterfly the chicken breasts and pound them to about 1/2" thickness.
• Dredge them lightly in the flour mixture.
• In a large skillet over medium heat, saute the onions in the olive oil until soft.
• Add the chicken to the skillet and cook until browned on one side, about 4 minutes.
• Turn chicken and brown the other side for a few minutes more.
• Add the Coke, cherries, garlic and balsamic vinegar.
• Cover, reduce heat and simmer for 15 minutes or until chicken is cooked through.
• Remove chicken and keep warm.
• Dissolve corn starch in water, then add to sauce mixture, and simmer until sauce is thickened and glossy.
• Pour over chicken and serve.

Steps:

• In a large bowl, combine the first 7 ingredients. Serve on croissants.