Best Hot Chicken Sandwiches Ii Recipes

HOT SHREDDED CHICKEN SANDWICHES

Hot Shredded Chicken Sandwiches image

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

Ingredients

1 (3 pound) chicken - cooked, deboned and shredded
2 (10.75 ounce) cans condensed cream of mushroom soup
½ teaspoon poultry seasoning
¼ (16 ounce) package buttery round crackers, crushed
12 hamburger buns

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

NASHVILLE-STYLE HOT CHICKEN SANDWICH

Nashville-Style Hot Chicken Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h40m

Yield 4 sandwiches

Number Of Ingredients 17

Ingredients

5 tablespoons cayenne
2 tablespoons dark brown sugar
1 teaspoon chile powder
1 teaspoon granulated garlic
1 teaspoon paprika
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
12 cups vegetable oil
1 cup buttermilk
1 tablespoon favorite hot sauce
2 large eggs
2 cups all-purpose flour
4 Hawaiian rolls
Butter, for spreading
Dill pickles, for topping
Iceberg lettuce, for topping
Mayonnaise, for spreading

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.