Best My Signature Chicken Sandwich Recipes

CRISPY CHICKEN SANDWICH

Steps:

• Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
• Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
• Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
• Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
• Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
• Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
• Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
• Remove from oil and place chicken on a paper towel lined plate to drain.
• Butter each sesame seed bun and toast under the broiler just until golden.
• Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.

ALMOST-FAMOUS CHICKEN SANDWICHES

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.

MY SIGNATURE CHICKEN SANDWICH

Steps:

• 1. Cook chicken breast and bacon until done.
• 2. To assemble the sandwich, butter one side of each slice of Texas Toast.
• 3. Place buttered side of one piece of Texas Toast onto a pan. Place chicken breast on top.
• 4. Next, add the 2 Swiss cheese and 3 pieces of crisp bacon.
• 5. Finally, the second piece of Texas Toast (buttered side up).
• 6. Grill until toast is brown on both sides and cheese is melted. Serve with BBQ sauce on the side.

MY SIGNATURE GRILLED CHICKEN SANDWICH

Steps:

• 1. * * * if you don't have a grill you can make the chicken on stove top or oven * * * ~ i like to cook it slow so it cooks evenly and in it's own juices. for grill ~ brush on some liquid smoke. * * * ~ as that's cooking..slice up your lettuce..i like it shredded.. . * * * ~ flip your chicken.. .should be about 5 - 7 minutes on each side. * * * ~ in a bowl..mix up your lettuce with the vinegar && salt && pepper to your taste. * * * ~ spread your mayo on both sides of sub..add lettuce on bottom half and your chicken on top of lettuce.
• 2. the photo is my 'deluxe' version..add turkey bacon..swiss && mild cheddar..tomatoes && spinach instead of lettuce ( scallions && chopped cilantro mixed in the garlic mayo )