SIMPLE BAKED CHICKEN SANDWICH RECIPE RECIPES

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MOM'S CRISPY OVEN BAKED CHICKEN SANDWICH RECIPE | SIDECHEF



Mom's Crispy Oven Baked Chicken Sandwich Recipe | SideChef image

Cornflake crusted chicken tenders, baked or air fried until crispy between a grilled roll with mayonnaise and a pickle.

Provided by Vodka & Biscuits

Categories     Weeknight Dinners    Sandwich    Kid-Friendly    Comfort Food    Easy    Air Fryer    Shellfish-Free    Overnight    Soy-Free    Fridge    Oven    Fish-Free    Peanut-Free    Tree Nut-Free    Sugar-Free    Tomato-Free

Total Time 15600S

Yield 4

Number Of Ingredients 16

1 pound Chicken Tenders
1 1/2 cup Buttermilk
1 dash Hot Sauce
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Garlic Powder
to taste Cayenne Pepper
to taste Salt
to taste Ground Black Pepper
1 cup All-Purpose Flour
2 cup Corn Flakes
8 Soft Bread Rolls
2 tablespoon Butter
to taste Mayonnaise
to taste Pickle Slices
to taste Hot Sauce

Steps:

  • To marinade: place the Chicken Tenders (1 pound) in a large bowl and season with Garlic Powder (1/4 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Cayenne Pepper (to taste). You can add any additional seasonings you like. Add the Hot Sauce (1 dash) and Buttermilk (1 1/2 cup), cover, and marinate overnight in the fridge (or for a minimum of 4 hours).
  • When ready to cook: If you are baking, preheat the oven to 425 degrees F (220 degrees C). If you are using the air fryer, preheat to 400 degrees F (205 degrees C). Spray a sheet pan or the fry basket with non-stick spray.
  • Remove the chicken from the fridge and begin to prep your additional ingredients. Put the Corn Flakes (2 cup) on a large plate and season with a sprinkle of Salt (to taste) and All-Purpose Flour (1 cup). Add the Ground Black Pepper (to taste) to a separate large plate and crush the flakes with your hands. Set up a dipping station with the marinade first, then the flour, then flakes. Have a baking sheet on stand by.
  • Remove the chicken from the buttermilk, gently shaking to remove excess marinade, dip in the flour, back into the marinade, then roll into the flakes to coat evenly. Place on the baking sheet and repeat.
  • Bake in the oven for 20-25 minutes until no longer pink or temperature has reached 165 degrees F (75 degrees C), or fry in the air fryer for 12 minutes, flipping halfway through, until fully cooked. You may need to fry in 2-3 batches depending on the size of your air fryer.
  • Butter (2 tablespoon) and toast your Soft Bread Rolls (8), spread each side with Mayonnaise (to taste), Hot Sauce (to taste), garnish with a Pickle Slices (to taste), and top with your fried chicken.

Nutrition Facts : Calories 171 calories, ProteinContent 9.8 g, FatContent 4.1 g, CarbohydrateContent 22.8 g, FiberContent 0.9 g, SugarContent 3.7 g, SodiumContent 333.7 mg, SaturatedFatContent 2.3 g, TransFatContent 0 g, CholesterolContent 29.4 mg, UnsaturatedFatContent 0.8 g

DAN'S FAVORITE CHICKEN SANDWICH RECIPE | ALLRECIPES



Dan's Favorite Chicken Sandwich Recipe | Allrecipes image

BBQ sauce and bacon are the secrets to the wonderful flavor of the chicken in this sandwich. Add avocado and cheese, and how can you go wrong? Makes a hearty lunch by itself or serve with salad or french fries for a delicious dinner.

Provided by ANGELSHARK

Categories     Meat and Poultry    Chicken    Breast    Broiled

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 7

2 skinless, boneless chicken breast halves
2 tablespoons barbeque sauce
4 slices bacon
2 hoagie rolls, split lengthwise
2 tablespoons Ranch dressing
4 slices Swiss cheese
1 small avocado - peeled, pitted and diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
  • Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
  • Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
  • Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

Nutrition Facts : Calories 1062.7 calories, CarbohydrateContent 84.8 g, CholesterolContent 143.2 mg, FatContent 53.3 g, FiberContent 9.5 g, ProteinContent 59.8 g, SaturatedFatContent 18 g, SodiumContent 1663.5 mg, SugarContent 10.9 g

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