Best Vinnys Special Chicken Sandwich Recipes

The Cluckster Chicken Sandwich image

Provided by Food Network

Time 3h30m

Yield 4 sandwiches

Number Of Ingredients 21

1/2 cup salt
Four 6- to 7-ounce chicken breasts, butterflied
3 cups buttermilk
2 cups buffalo sauce
2 ounces butter
3 cups all-purpose flour
5 teaspoons paprika
4 teaspoons ground white pepper
3 teaspoons garlic salt
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon ground black pepper
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon dried basil
1/3 teaspoon oregano
1 quart rice bran oil
1 cup ranch dressing
4 brioche buns
1 cup shredded lettuce
Pickle chips, for serving

Steps:

For the chicken: Stir together salt and 2 quarts water in a large bowl, then add chicken and let brine for 2 hours. Remove from brine and add chicken to buttermilk. Let sit for 30 minutes. Meanwhile, combine buffalo sauce and butter in a saucepan and heat until butter is melted.
For the dredging mixture: Stir together the flour, paprika, white pepper, garlic salt, ginger, dry mustard, black pepper, celery salt, salt, basil and oregano in a large wide dish.
Remove the chicken from the buttermilk and coat in the dredging mixture.
For the sandwiches: Heat the rice bran oil to 350 degrees F in a heavy-duty skillet.
Cook the dredged chicken until it reaches an internal temperature of 165 degrees F, about 3 minutes per side. Let the chicken rest for a few minutes.
Toss the fried chicken in a large bowl with the buffalo sauce. Reserve any remaining sauce to serve on the side for some extra kick.
Add ranch dressing to both the tops and bottoms of the buns and add 1/4 cup shredded lettuce and 4 pickle chips to each sandwich. Top with chicken. Serve sandwiches with any leftover ranch or buffalo sauce on the side. Enjoy!

Spicy Vietnamese Chicken Sandwiches image

Provided by LifeIsGood

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 lb boneless skinless chicken breast, sliced 1/4 inch thick (or pounded out)
2 tablespoons low sodium soy sauce
1 tablespoon mayonnaise, plus more for spreading (I prefer Hellmans)
2 large shallots, thinly sliced
2 carrots, halved crosswise and thinly sliced lengthwise
1/2 cup cocktail-size pickled onion, sliced, plus
1/4 cup pickling liquid, from the jar
10 ounces baguette, split lengthwise and toasted (or any good bread)
sriracha sauce, for spreading
1 kirby cucumber, very thinly sliced lengthwise
fresh cilantro stem (optional)

Steps:

Toss the chicken with the soy sauce, 1 T. of the mayo and the sliced shallot. Cover and let marinate in the fridge for about 1 hour.
In another bowl, mix the sliced carrots with the pickled onions and their liquid and let stand at room temperature for about 1 hour.
Heat up a grill pan on high heat. Grill the chicken until charred and the chicken is cooked through - about 2 minutes per side. Put the shallots on after you flip the chicken. If you add the shallots right away, they will get too done.
Spread the mayo on the cut sides of the toasted baguette and then spread with Sriracha (to taste -- it's spicy). * I actually like to make a mixture in a bowl of the mayo and Sriracha, then spread it onto the bread. On th bottom half of the baguette, layer the carrots, pickled onions and sliced cucumber. Top with the grilled chicken and shallot slices. Lay the cilantro sprigs, if using, over the chicken and close the sandwich.
Cut the sandwich crosswise into 6 pieces and serve!