NASHVILLE-STYLE HOT CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 sandwiches
Number Of Ingredients 17
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 SANDWICH
This can be messed around with to suit your taste, eg. try different bread, cheese or salad
Provided by cjarvis
Time 20m
Yield Serves 2
Number Of Ingredients 0
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 SANDWICHES II
I added the dressing and now myself and daughters are asked to bring this to potlucks - constantly! I don't especially care for 'regular' shredded chicken sandwiches, but really like MY version.
Provided by SUE202
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.4 g, Cholesterol 67.7 mg, Fat 13.6 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1873.6 mg, Sugar 3.6 g
FRIED CHICKEN SANDWICH WITH HOT HONEY
Make and share this Fried Chicken Sandwich With Hot Honey recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fried Chicken:.
- In a shallow baking dish whisk together flour, paprika, salt and pepper.
- Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
- In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
- Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
- Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
- Hot Honey:.
- In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.
HOT CHICKEN SALAD SANDWICHES
A deliciously different Make-Ahead hot sandwich. Easy to prepare and requires just 20 minutes to bake. Cut in quarters for appetizers.
Provided by BeachGirl
Categories Lunch/Snacks
Time 40m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim crust from bread.
- Mix butter and cheese together and spread on the bread slices.
- Mix together chicken, eggs, olives, onions, and mayonnaise.
- Spread mixture on 6 slices of bread.
- Place remaining bread slices, cheese side up, over the chicken filling.
- Place sandwiches in single layer on large baking sheet.
- ***Torefrigerate for later baking, cover with plastic wrap and refrigerate now.
- ***Preheat oven to 400 Degrees.
- Heat sandwiches, uncovered, for about 20 minutes or until hot and cheese topping melts and bread is toasted.
Nutrition Facts : Calories 606.4, Fat 41.4, SaturatedFat 18, Cholesterol 213.5, Sodium 852.2, Carbohydrate 33.5, Fiber 1.4, Sugar 4.7, Protein 25
NASHVILLE HOT CHICKEN SANDWICH
Traditionally, Nashville hot chicken sandwiches are seasoned with spices, dredged and fried before getting dipped in a spicy paste or sauce and served with white bread and pickles. Mine is similar but boosted with even more flavor because of my homemade seasoning mix! I like to cut the heat with a little extra sweetness by serving my hot fried chicken on a potato roll.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 25
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 SALAD SANDWICHES
Hamburger buns filled with creamy, cheesy chicken salad are wrapped in foil and baked for hot, hearty sandwiches.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Mix chicken, VELVEETA, celery and dressing.
- Fill buns with chicken mixture. Wrap in foil.
- Bake 15 minutes.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 640 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 6 g, Protein 24 g
NASHVILLE-STYLE HOT CHICKEN SANDWICH
Our take on the Nashville specialty relies on spicy paprika and hot sauce for its fiery kick. Tame the heat with sweetened pickles sandwiched between thick slices of crispy toast and a simple, lightly dressed coleslaw on the side.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 19
Steps:
- Coleslaw: Whisk together mayonnaise, Dijon, and vinegar. Pour over cabbage and toss to combine. Season with salt and pepper. Coleslaw will keep in the refrigerator, covered, up to 3 days.
- Hot Chicken Sauce: Stir together Frank's RedHot sauce, melted unsalted butter, hot paprika, and brown sugar.
- Sandwich: Remove oyster from chicken thigh and set aside. Working one at a time, pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour.
- Preheat oven to 400 degrees. Fill a medium heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 375 degrees. Meanwhile, whisk together buttermilk and Old Bay or hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining 1 1/2 cups flour with baking soda, salt, and pepper and whisk to combine. Add 1/3 cup buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drip off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating.
- Fry until golden brown and cooked through, adjusting heat as needed to keep oil between 360 and 380 degrees, about 3 minutes. Drain on a rimmed baking sheet fitted with a wire rack. Repeat with remaining chicken. To serve, lightly butter both sides of roll and place in the oven to lightly toast. Brush chicken with hot chicken sauce, then place on white or Texas toast with pickles and coleslaw.
HOT SHREDDED CHICKEN SANDWICHES
My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!
Provided by Betsy
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g
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