TWO-HANDED CRISPY FRIED CHICKEN SANDWICHES RECIPE | ALLRECIPES
Thin, crispy chicken breasts fried golden brown makes a filling, quick and delicious sandwich for those busy nights. It's definitely a two-hander! Add toppings of your choice (shredded lettuce, tomato, pickle, etc).
Provided by Judy in Delaware
Categories Meat and Poultry Chicken Breast Pan-Fried
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.
- Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.
- Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.
Nutrition Facts : Calories 673.3 calories, CarbohydrateContent 41 g, CholesterolContent 99.6 mg, FatContent 39.9 g, FiberContent 1.4 g, ProteinContent 36.6 g, SaturatedFatContent 10.6 g, SodiumContent 982.4 mg, SugarContent 0.5 g
CRISPY CAJUN CHICKEN SANDWICHES RECIPE | HELLOFRESH
Crispy chicken is always a recipe for success. Place it between two toasted buns, spread with spicy-mayo relish (as spicy or as tame as you like), top it off with pickles, and serve with crispy potato wedges, and you’ve got quite the winning dinner. As we like to say: Get in my belly!
Total Time 35 minutes
Yield 2
Number Of Ingredients 15
Steps:
- • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Mince a few pickle slices until you have 1 tsp (2 tsp for 4 servings). • Toss potatoes on a baking sheet with a large drizzle of oil, ½ TBSP Cajun Spice (you’ll use more in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
- • While potatoes roast, in a small bowl, combine mayonnaise, hot sauce, minced pickle, and ¼ tsp sugar (½ tsp for 4 servings). TIP: If you don’t like spicy food, add hot sauce to taste. • In a medium bowl, combine sour cream with 4 TBSP water (8 TBSP for 4); season with salt and pepper. • In a shallow dish, combine flour, cornstarch, 1 TBSP Cajun Spice (2 TBSP for 4), 1 tsp salt (2 tsp for 4), and pepper. (You’ll use the rest of the Cajun Spice in the next step.)
- • Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about 1/3 inch thick. Season all over with remaining Cajun Spice, salt, and pepper. • Working one piece at a time, coat chicken in flour mixture, then dip into sour cream mixture until fully coated on both sides; press again into flour mixture. Shake off excess flour, then repeat this process two more times, coating each piece in sour cream mixture and pressing into flour mixture. Set aside on a plate. Discard remaining flour mixture and sour cream mixture.
- • Heat a 1/3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of flour mixture sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate. Season with salt.
- • While chicken cooks, halve and toast buns. • Spread cut sides of buns with 2 TBSP butter (4 TBSP for 4 servings).
- • Spread cut sides of buns with secret sauce. Fill buns with chicken and as much sliced pickle as you like. • Divide sandwiches between plates and serve with potato wedges on the side. TIP: If you have some, serve with ketchup for dipping.
Nutrition Facts : Calories 1150 kcal, FatContent 61 g, SaturatedFatContent 19 g, CarbohydrateContent 109 g, SugarContent 12 g, ProteinContent 42 g, FiberContent 4 g, CholesterolContent 205 mg, SodiumContent 1820 mg
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