CRISPY CHICKEN SANDWICHES
Provided by Giada De Laurentiis
Time 6h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
- For the crispy prosciutto: Preheat the oven to 350 degrees F.
- Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
- For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
- For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
- Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.
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.
CHICKEN SALAD SANDWICHES
Provided by Ina Garten
Categories main-dish
Time 1h20m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
- When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
- To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.
CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
CHICKEN KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
KICKED UP CHICKEN SALAD SANDWICHES
Here is a quick spiced up chicken salad mix. I fix this when I need something fast but still want something yummy.
Provided by HappyVal
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- While the eggs are boiling, drain cans of chicken and seperate chicken pieces in a medium size mixing bowl.
- Add mayo, onions, relish, jalapeno, and seasonings.
- Add diced eggs and warm bacon.
- Mix well and serve on warm toasted bread (whatever your favorite kind is).
- Salad mix canned be topped with lettuce leaves for added crunch and flavor.
Nutrition Facts : Calories 637.9, Fat 45.8, SaturatedFat 10.8, Cholesterol 329.6, Sodium 752, Carbohydrate 17.1, Fiber 0.3, Sugar 4.8, Protein 38.5
" KICKED UP" OVEN FRIED CHICKEN
I make mine on one cookie rack placed on a baking sheet but I'm sure that the chicken could still be great placed directly on a foil-lined baking sheet, although I don't think it would be as crispy. Plan ahead the chicken needs to soak in the buttermilk for a minimum of 4 hours or overnight. If you like a lot of heat then use 2 tablespoons of hot pepper sauce, or you can omit the hot pepper sauce completely, but I suggest adding it in, it really brings out the kick in this chicken---- you will *love* this recipe, I know my family does! :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 5h45m
Yield 12 chicken pieces
Number Of Ingredients 17
Steps:
- In a large bowl (large enough to hold the chicken pieces) whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon salt and about 1/2 teaspoon black pepper.
- Add in sliced onion and chicken pieces; turn to coat/mix well.
- Cover and refrigerate for a minimum of 4 hours or up 24 hours, turning occasionally (I marinaded the chicken in the morning and baked it for dinner).
- Place a cookie rack on a foil-lined 15x10-inch baking sheet (I was able to get 11 pieces of chicken on one rack).
- In a bowl mix together dry breadcrumbs, Parmesan cheese, flour, thyme spice, paprika, cayenne pepper, 1-1/2 teaspoon seasoned salt salt and garlic powder.
- Remove the chicken pieces from marinade, allowing any excess marinade to drip off the chicken.
- Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.
- Arrange chicken (skin-side up) on rack or racks on the baking sheets.
- Let chicken stand for 30 minutes, NO more NO less!.
- Set oven to 425°F (bottom oven rack).
- Drizzle the melted butter over the chicken pieces.
- Bake until crisp, golden and cook through About 45 minutes (might take a little longer).
Nutrition Facts : Calories 215, Fat 11.4, SaturatedFat 4.4, Cholesterol 16.3, Sodium 374.9, Carbohydrate 21.7, Fiber 1.6, Sugar 3.5, Protein 6.7
CHICKEN SALAD SANDWICHES EN CASSEROLE
My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965. This is a tasty way to use leftover chicken or turkey!
Provided by loof751
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Trim crusts from bread.
- Blend the margarine and mustard. Spread on one side of each bread slice.
- Put 6 slices of bread, buttered side up, in an 11x2x2 baking dish.
- Combine chicken, cheese, red pepper, salt and pepper. Spread over bread slices in baking dish.
- Cut remaining 6 slices of bread diagonally. Arrange over chicken in baking dish, buttered side up.
- Combine soup and peas. Spoon over and around "sandwiches".
- Bake at 350 degrees for 25-30 minutes until center is hot. Lift out sandwiches to serve.
CHICKEN SALAD TEA SANDWICHES
Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.
Provided by Isara
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
- Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g
CHICKEN SALAD SANDWICHES
Crisp cukes give a refreshing twist to the traditional in this recipe from Anna Mowan of Spencerville, Indiana. "I like to set out the filling with a tray of assorted breads and pita pockets to let family or friends fix their own sandwiches," she suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients. Serve on bread or in pita bread.
Nutrition Facts :
EASY & YUMMY CHICKEN SALAD SANDWICHES
I am a stickler for a good chicken salad...it has to be easy, sweet, with a bit of crunch and not too "mayonnaisey"! This is my interpretation of the perfect chicken salad sandwich filling. Enjoy!
Provided by Lisa in Acworth
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Combine all ingredients into large bowl and refrigerate for 1-4 hours.
- I like to serve on sweet Hawaiian bread or toasted whole wheat.
CHICKEN SALAD SANDWICH RECIPE BY TASTY
Here's what you need: shredded chicken, celery, white onion, cherry tomatoes, apple, greek yogurt, salt, pepper, whole wheat bread, romaine lettuce
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper.
- Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 49 grams, Fat 9 grams, Fiber 7 grams, Protein 37 grams, Sugar 15 grams
CHICKEN SALAD PARTY SANDWICHES
My famous chicken salad arrives at the party chilled in a plastic container. When it's time to set out the food, I stir in the pecans and assemble the sandwiches. They're a hit at buffet-style potlucks. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine first 5 ingredients. Mix mayonnaise, curry powder and pepper; stir into chicken mixture. Refrigerate until serving., To serve, stir in pecans. Spoon onto lettuce-lined rolls.
Nutrition Facts : Calories 235 calories, Fat 6g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 361mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 4g fiber), Protein 14g protein.
CHICKEN SALAD SANDWICHES
I am a huge fan of chicken salad sandwiches. I am not sure where this recipe came from. I love to make this and take it to church functions when just the women get together.
Provided by Chef on the coast
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine first 8 ingredients.
- Line pita bread with lettuce and add 1/2 cup chicken salad to each pocket.
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