Ultimatechickenpattysandwich Recipes

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Steps:

• Breading:.
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 3 eggs, beaten
• 2 cups panko bread crumbs, in shallow dish
• Chipotle Mayo, recipe follows
• Preheat a deep-fryer with canola oil to 350 degrees F.
• Pick the chicken from the bones and add to a large bowl. Set aside.
• In a medium saute pan over medium-high heat, add the 2 tablespoons of olive oil. Add the peppers, onions, jalapenos, and garlic and cook until slightly caramelized. Stir in the bouillon and cayenne and season with salt and pepper, to taste.
• Place pepper and onion mixture, picked chicken, egg and bread crumbs into a food processor and pulse until well incorporated and slightly chunky. Form chicken mixture into burger-size patties. Put the flour into a shallow dish and season with salt and pepper. Put the eggs and bread crumbs into separate shallow dishes. Bread the patties by dredging into the seasoned flour, then the eggs and finally through the bread crumbs. Transfer to a platter.
• Fry the patties until crispy and golden, 1 to 2 minutes. Spread Chipotle Mayo on both sides of the Portuguese rolls. Add the chicken patties to the bottom of the rolls and top with a good spoonful of tabbouleh. Cover with the roll tops and serve.
• Chipotle Mayo:
• 1 cup mayonnaise
• 1 lemon, juiced
• 1 teaspoon minced garlic
• 2 chipotle peppers, minced
• Pinch kosher salt
• Pinch cracked black pepper
• 1 teaspoon chopped garlic
• In a small bowl, mix all the ingredients until well incorporated. Cover and put in the refrigerator until ready to use.

Steps:

• In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
• Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
• In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
• Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

Steps:

• Cook chicken patties according to package directions. Slice up tomato and onion. Put together sandwich.

Steps:

• Flatten chicken to 1/2-in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a shallow bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne. Remove chicken one piece at a time, allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 400° for 8-12 minutes on each side or until a thermometer reaches 170° and coating is lightly browned. Serve on rolls with lettuce and tomato.

Steps:

• Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Steps:

• In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.
• Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
• Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.
• Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
• Wrap each piece of "chicken" in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.
• Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.
• Remove the "chicken" from the steamer and discard the parchment paper. Transfer the warm "chicken" to the brine to marinate for 1-2 hours.
• Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
• Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
• Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
• While the oil heats, bread the "chicken": In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
• Remove the "chicken"from the brine. Lightly coat in the flour mixture, then set aside.
• Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured "chicken" breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
• Working 2 at a time, fry the "chicken" for 3-4 minutes, until deep golden brown and crispy. Transfer the "chicken" to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.
• To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.
• Enjoy!