Best Marinated Chicken Sandwiches Recipes

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CRISPY CHICKEN SANDWICH RECIPE



Crispy Chicken Sandwich Recipe image

These Chicken Sandwiches are crispy on the outside with a juicy center. We're sharing all of our best tips for making flavorful fried chicken breast with a thick and shaggy crust that crunches when you bite into it.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 1h

Number Of Ingredients 20

3 medium chicken breasts (boneless, skinless, halved into 6 cutlets)
1 1/2 cups low-fat buttermilk
1 Tbsp hot sauce ((we use Frank's Red Hot brand))
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 1/2 cups all-purpose flour
2 tsp salt
1 tsp black pepper (freshly ground)
1 tsp baking powder
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
Oil for frying - vegetable oil (canola oil or peanut oil)
6 burger buns (buttered and toasted)
6 green lettuce leaves
1 large tomato (sliced)
2 dill pickles (sliced into rings)
Mayonnaise (or your favorite sauce)

Steps:

  • Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2" thickness so they cook more evenly.
  • In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
  • In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
  • Heat 1 " oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don't crowd and reduce the temperature of the oil too quickly.
  • Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
  • Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
  • Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Nutrition Facts : Calories 485 kcal, Carbohydrate 46 g, Protein 32 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 73 mg, Sodium 1368 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

GRILLED CHICKEN SANDWICH



Grilled Chicken Sandwich image

These Grilled Chicken Sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Main Course

Time 1h

Number Of Ingredients 10

1 ½ pounds chicken breasts (4 small)
4 sesame seed buns
¼ cup honey mustard sauce* (or mayonnaise)
lettuce, tomatoes, onions (optional)
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon dijon mustard
1 teaspoon garlic powder
1 tablespoon brown sugar
½ teaspoon salt & pepper (each )

Steps:

  • Pound chicken breasts to ½" thickness.
  • Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
  • Preheat grill to medium-high heat.
  • Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
  • While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.
  • Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

Nutrition Facts : Calories 452 kcal, Carbohydrate 31 g, Protein 41 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 109 mg, Sodium 823 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

HONEY-CITRUS CHICKEN SANDWICHES



Honey-Citrus Chicken Sandwiches image

During the summer months, our three children keep me plenty busy. So it's a welcome relief when my husband volunteers to cook out. These chicken sandwiches are his specialty! -Claire Batherson, Westchester, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon prepared mustard
1/4 teaspoon poultry seasoning
1/8 to 1/4 teaspoon cayenne pepper
6 slices Monterey Jack or Muenster cheese, optional
6 kaiser rolls, split
6 thin tomato slices
6 red onion slices
Shredded lettuce

Steps:

  • Flatten chicken breast evenly to 1/4-in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning and cayenne pepper. Add chicken breasts; seal bag and turn to coat. Refrigerate for 6-8 hours or overnight. , Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear. If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion and lettuce.

Nutrition Facts : Calories 388 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 602mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

MARINATED CHICKEN PITA SANDWICH



Marinated Chicken Pita Sandwich image

This is a very tasty and extremely simple sandwich. You do need to marinate the chicken at least 3 hours. I usually do it overnight.

Provided by DAVID SANDFORD

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h20m

Yield 2

Number Of Ingredients 11

¼ cup olive oil
¼ cup lemon juice
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon garlic powder
⅛ teaspoon pepper
1 boneless, skinless chicken breast, cubed
1 pocket bread round, cut in half
1 small onion, sliced
1 tomato, sliced
½ cup plain yogurt

Steps:

  • Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
  • Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 28.1 g, Cholesterol 39.6 mg, Fat 30.3 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 4.9 g, Sodium 819.2 mg, Sugar 7.3 g

CAFE STYLE GRILLED CHICKEN SANDWICHES



Cafe Style Grilled Chicken Sandwiches image

Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
¼ cup olive oil
2 tablespoons white wine vinegar
1 lemon, juiced
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon ground black pepper
4 sprigs fresh dill, chopped
2 tablespoons butter
2 tablespoons olive oil
⅛ teaspoon garlic powder
⅛ teaspoon salt
8 thick slices French bread
2 tablespoons mayonnaise, or to taste
4 slices tomato
4 lettuce leaves

Steps:

  • Preheat grill to medium-high heat.
  • Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
  • Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
  • Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
  • For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g

MARINATED GRILLED CHICKEN SANDWICH RECIPE



Marinated Grilled Chicken Sandwich Recipe image

Yield 6

Number Of Ingredients 12

1/4 cup olive oil
2 Tablespoons honey
2 Tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
6 boneless skinless chicken breasts
6 hamburger buns
6 lettuce leaves - optional
2 tomatoes (sliced) - optional
1 cup dill pickle slices - optional
3 Tablespoons mayonnaise - optional
2 avocados (sliced) - optional

Steps:

  • Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
  • Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
  • If you want, you can toast your buns on the grill.
  • Top with your favorite toppings.

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