SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
FRIED CHICKEN SANDWICHES WITH TANGY COLESLAW AND SPICY MAYO
Sometimes you just need a fried chicken sandwich and this one will not disappoint. The chicken is moist and tender from the yogurt marinade and gets a little punch of heat from a spicy mayo. Everything is cooled down by the tangy, crunchy coleslaw. There's no need to venture away from home to satisfy that chicken sandwich craving!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the tangy slaw: Whisk together the vinegar, sugar, celery salt and pepper in a small bowl until combined. Stir in the mayo until incorporated. Add the scallions and green and red cabbage and toss to coat. Set aside, or refrigerate for up to 4 hours in advance.
- For the spicy mayo: Whisk together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce depending on how spicy you like it. Refrigerate in an airtight container for up to a week.
- For the fried chicken: Mix the yogurt, 1 teaspoon of the paprika, garlic and 1/2 teaspoon salt together in a large bowl. Add the chicken cutlets and coat evenly. Let the chicken sit in the marinade for about 15 minutes at room temperature or up to 2 hours refrigerated.
- Once the chicken has marinated, pour about 2 inches of oil in a deep 10-inch cast-iron skillet and place over medium-high until it registers 350 degrees F on a deep-fry thermometer. Line a sheet pan with paper towels.
- While the oil heats, whisk together the flour, onion powder, remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and the black pepper in a small shallow dish. Remove the cutlets from the yogurt, allowing any excess yogurt to drip off, and dredge the cutlets in the flour mixture.
- Carefully add the dredged chicken to the hot oil and fry until the chicken is deeply golden brown on both sides and cooked through, 7 to 8 minutes, flipping the cutlet about halfway through the cooking time. Drain on the paper towels and immediately sprinkle the chicken with more salt to taste.
- Toast the burger buns until golden brown. Spread 1 tablespoon of the mayo over the top and bottom of each bun. Place a piece of fried chicken on each bottom bun, top that with slices of tomato and some slaw and cover with the top buns. Serve immediately.
FRIED CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO
Make and share this Fried Chicken Sandwiches With Slaw and Spicy Mayo recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare spicy mayo: Mix garlic, mayonnaise and hot sauce in a small bowl. Cover and chill.
- Prepare slaw: Toss onion, jalapeno, cabbage, pickles and pickle juice in a large bowl to combine. (additional juice may be added if the mixture seems too dry.) Cover and chill.
- Prepare fried chicken: Whisk flour with black and cayenne peppers and salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
- Pour oil into a large heavy skillet to depth of 1/2 inch. Heat oil to 350 degrees.
- Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to wire rack set inside a baking dish; season with salt.
- Assemble sandwiches: Spread cut sides of rolls with butter. Heat buttered sides in hot pan until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken and cabbage slaw.
Nutrition Facts : Calories 712.9, Fat 21.8, SaturatedFat 6.7, Cholesterol 97.9, Sodium 1101.5, Carbohydrate 89.7, Fiber 5.3, Sugar 14.2, Protein 38.4
SLOW-COOKER SPICY BUFFALO CHICKEN SANDWICHES
Add kick to juicy chicken thighs by simmering them in a tangy sauce until they're tender enough to shred, then serve on buns for flavorful sandwiches for lunch. You can also use the chicken filling in tacos or in a salad with blue cheese dressing. This chicken recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h25m
Number Of Ingredients 13
Steps:
- Preheat a 5- to 6-quart slow cooker.
- In a large skillet, heat oil over medium-high. Add half the chicken, and season with salt and pepper. Cook, stirring once, until meat is golden brown, about 5 minutes. With a slotted spoon, transfer to the slow cooker, leaving as much oil behind as possible. Repeat with remaining chicken.
- Reduce heat to medium. Add onion, garlic, bell pepper, and 1/4 cup water to skillet. Cook, stirring and scraping up any browned bits from bottom with a spoon, until onion is translucent, about 5 minutes. Season with salt and pepper. Transfer to the slow cooker and toss with chicken.
- Add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses to slow cooker; stir to combine. Cover and cook on high until chicken is very tender, 4 hours (or on low for 8 hours).
- Transfer chicken to a large plate. Using two forks, shred chicken; return to sauce. Season with salt and pepper. Serve on buns, with pickled vegetables on the side.
Nutrition Facts : Calories 358 g, Fat 10 g, Fiber 3 g, Protein 35 g
SPICY BUFFALO CHICKEN SANDWICHES
From Southern Living May 2009 Special "Movie Night" Section, these sandwiches were rated "mild" by the test staff for heat level. Let guests add more hot sauce to taste. I like the inclusion of crispy carrots and celery to this sandwich -- a good way to get some extra veggies! This recipe includes the usual blue cheese dressing, which I personally do not like, so I would substitute ranch dressing, and shredded parmesan or swiss cheese for the blue cheese crumbles. You can also used grilled or roasted chicken strips to avoid the 'fried stuff' -- still delicious.
Provided by kitty.rock
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together butter and 2 teaspoons hot sauce. Brush cut sides of rolls evenly with mixture. Place, cut sides up, on a baking sheet. Bake at 350 degrees F for 8 to 10 minutes or until toasted.
- Stir together blue cheese dressing, 2-3 teaspoons hot sauce, and Creole seasoning. Add carrots, celery, and if desired, onion; toss to coat.
- Arrange chicken on bottom halves of rolls; drizzle evenly with remaining hot sauce.
- Layer chicken evenly with carrot mixture and crumbled blue cheese.
- Top with remaining roll halves. Serve with additional hot sauce, if desired.
GRILLED CHICKEN CIABATTA SANDWICHES WITH SPICY AIOLI MAYO
Make and share this Grilled Chicken Ciabatta Sandwiches With Spicy Aioli Mayo recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Pound chicken breasts flat and place in plastic Ziploc bag.
- Combine marinade ingredients and add to chicken. Seal bag (pressing as much air out as you can) and marinade in refrigerator for at least an hour.
- In the meantime, pan-fry bacon until most of the grease is cooked off but not completely cooked through. Remove from pan and place on paper towels to soak up grease.
- Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.
- Top chicken with cheese and remove once cheese is melted.
- Add bacon to grill while chicken is cooking; watching bacon closely so it doesn't burn. Once the bacon is nice and crispy, remove from grill.
- Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls.
- Add chicken and bacon to each roll and top with remaining ingredients.
Nutrition Facts : Calories 724.1, Fat 59.7, SaturatedFat 13.8, Cholesterol 105.7, Sodium 541, Carbohydrate 13.4, Fiber 7.8, Sugar 2.8, Protein 36.9
HOTLANTA STYLE CHICKEN AND WAFFLE "SANDWICHES" WITH SPICY MAPLE MAYONNAISE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 sandwiches
Number Of Ingredients 24
Steps:
- In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, peanut oil, egg, and sugar. Mix well. Let the batter sit for 30 minutes before cooking the waffles.
- Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles accordingly- you will need at least 4 large size waffles to assemble the sandwiches. Once the waffles are golden, remove from the iron. Allow to cool and split them horizontally. Keep the waffles warm in a low oven, if necessary.
- Heat about 3-inches of peanut oil to 375 degrees F in a large enamel or cast iron Dutch oven.
- Place flour in a small bowl. In another bowl, mix panko and Cajun seasoning. In a third bowl, mix hot sauce, egg, and water. Remove the tough tendon from each tenderloin. Roll each tender in flour, then in egg mixture, then in panko mix. Fry immediately until the tenderloins are cooked through and golden brown, about 3 to 5 minutes. Season with salt and pepper, to taste. Set aside or keep warm in a low oven.
- In a medium bowl, mix mayonnaise, maple syrup, mustard powder, and horseradish.
- To assemble the sandwiches: Lay 1/2 of the waffle bottom on an ovenproof plate; top with the 3 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a few minutes until the cheese melts. Spread about 3 tablespoons of the maple mayonnaise on the top waffle, and place on the sandwich.
SPICY BBQ SHREDDED CHICKEN SANDWICHES
This shredded chicken sandwich is great when you don't have a ton of ingredients laying around to make an elaborate meal. Experiment with the seasoning measurements. No matter what, I find it turns out delicious. Simple, tasty, and filling--and great for leftovers!
Provided by jenXya
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Put chicken into a pot and fill water to cover by 1 inch. Add lime juice, bay leaf, garlic salt, onion powder, poultry seasoning, and pepper; bring to a boil.
- Reduce heat, partially cover, and simmer until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken is cooking, combine BBQ sauce, salsa, and cayenne in a medium bowl.
- Remove cooked chicken from the pot and shred with 2 forks. Mix shredded chicken into the BBQ sauce mixture until fully covered.
- Put a little mayo on each hamburger bun and pile the shredded chicken mixture on top.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 67.6 g, Cholesterol 61.1 mg, Fat 10.7 g, Fiber 3 g, Protein 28.6 g, SaturatedFat 2.1 g, Sodium 1879.1 mg, Sugar 30.3 g
SPICY VIETNAMESE CHICKEN SANDWICHES
From Food and Wine magazine. A staff favorite! It's also a favorite of mine. For something so easy, this has great flavor. I wouldn't skip any ingredients. Lightly toasting the bread makes a difference, too, don't skip that. Get ready for a fun flavor adventure! *Cook time includes 1 hour refrigeration time.*
Provided by LifeIsGood
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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!
SPICY SOUTHWESTERN CHICKEN SANDWICHES
Make and share this Spicy Southwestern Chicken Sandwiches recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in a large bowl.
- Stir in chicken, pepper and avocado.
- Divide chicken mixture evenly among 4 bread slices. Top each with 2 tomato slices and 1 lettuce leaf.
- Cover with remaining 4 bread slices.
SPICY BOAR'S HEAD ICHIBAN TERIYAKI STYLE CHICKEN GRILLED SANDWICHES
Provided by Geoffrey Zakarian
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir together the pepper jelly and mustard in a small bowl.
- To assemble the sandwiches, lay 4 slices of the bread on a cutting board. Top each with 3 slices Boar's Head Ichiban Teriyaki™ Style Chicken, one-quarter of the avocado and 2 slices Boar's Head Bold 3 Pepper Colby™ Jack Cheese. Spread the pepper jelly mixture on one side of the remaining 4 slices of bread, sprinkle with salt and pepper and then top each of the sandwiches with a slice.
- Melt 1 tablespoon of the butter on a grill pan over medium-low heat. Spread the outsides of the sandwiches with the remaining 2 tablespoons butter. Add the sandwiches to the grill pan and toast until the cheese begins to melt and the bottoms are crisp and golden, 3 to 4 minutes. Press down with a metal spatula to compress the sandwiches, then flip them. Toast the other side, pressing again, until crisp and golden, another 3 to 4 minutes. Cut in half and serve.
GRILLED CHICKEN CIABATTA SANDWICHES WITH SPICY AIOLI MAYO
How to make Grilled Chicken Ciabatta Sandwiches with Spicy Aioli Mayo
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Pound chicken breasts flat and place in plastic Ziploc bag.
- Combine marinade ingredients and add to chicken. Seal bag (pressing as much air out as you can) and marinade in refrigerator for at least an hour.
- In the meantime, pan-fry bacon until most of the grease is cooked off but not completely cooked through. Remove from pan and place on paper towels to soak up grease.
- Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.
- Top chicken with cheese and remove once cheese is melted.
- Add bacon to grill while chicken is cooking-- watch the bacon closely so it doesn't burn. Once the bacon is nice and crispy, remove from grill.
- Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls.
- Add chicken and bacon to each roll and top with remaining ingredients.
- Serve hot and enjoy!
SPICY CHICKEN SANDWICHES (BANH MI GA)
Vietnamese use of fresh herbs, hot chiles, pickled vegetables, and a zesty dressing. This recipe refers to Pickled Carrot & Radishes, which makes 2 cups. Only 1/2 cup is needed here. (Eating Well, Summer 2003)
Provided by Enduring Gastronomy
Categories Lunch/Snacks
Time 2h35m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Make "Pickled Carrot & Radish" (2 hrs & 20 min).
- Combine lime juice and fish sauce in a small bowl.
- On the bottom half of baguette, put two layers of cucumber slices.
- Then Pickled Carrot & Radish.
- Then chicken slices.
- Sprinkle with shallot and chiles.
- Dribble fish sauce mixture.
- Top with cilantro.
- On the top half of the baguette, spread mayo.
- Replace the top and cut into two 6-inch sandwiches.
Nutrition Facts : Calories 748.6, Fat 12.9, SaturatedFat 2.9, Cholesterol 54.2, Sodium 1547.5, Carbohydrate 117.5, Fiber 6.9, Sugar 1.4, Protein 37.5
SPICY VIETNAMESE CHICKEN SANDWICHES
The Vietnamese accents here come from Sriracha (Southeast Asian chile sauce) and sweet-salty pickled onions.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a bowl, toss the chicken with the soy sauce, 1 tablespoon of mayonnaise and the shallot. Cover and refrigerate for 1 hour.
- Meanwhile, in another bowl, mix the carrots with the pickled onions and their liquid and let stand for 1 hour.
- Heat a grill pan. Grill the chicken and shallot slices over high heat until charred and the chicken is just cooked through, about 2 minutes per side.
- Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha. On the bottom half, layer the carrots, onions and cucumber, then top with the chicken and shallots. Lay cilantro sprigs over the chicken and close the sandwich. Cut crosswise into 6 pieces and serve.
CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO
Steps:
- Preparation Spicy Mayo and Slaw Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill. Fried Chicken and Assembly Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°. Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.
SPICY GRILLED CHICKEN SANDWICHES
Make and share this Spicy Grilled Chicken Sandwiches recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Coat breasts in oil. Season both sides with seasonings for about 20 minutes.
- Grill.
- Serve on toasted rolls with honey mustard, lettuce, and tomato. Also good with avocado slices.
Nutrition Facts : Calories 411.5, Fat 18.5, SaturatedFat 4.7, Cholesterol 92.8, Sodium 388.1, Carbohydrate 24.8, Fiber 1.6, Sugar 4.2, Protein 34.7
SWEET AND SPICY GRILLED CHICKEN SANDWICHES
How to make SWEET AND SPICY GRILLED CHICKEN SANDWICHES
Provided by @MakeItYours
Number Of Ingredients 40
Steps:
- Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. Repeat with remaining 3 breasts.
- To make the brine: In a medium bowl whisk together water, salt, white sugar, and brown sugar until solids are dissolved. Place chicken breasts in brine and refrigerate for 30 minutes. Remove chicken from brine and pat dry with paper towels. Place chicken back in fridge until ready to grill.
- To make the glaze: Whisk together ketchup, apple juice, cider vinegar, jalapeño jam, maple syrup, honey, dark brown sugar, molasses, Worcestershire sauce, hot sauce, salt, cayenne pepper, and garlic powder in a medium saucepan. Bring to a boil over medium heat, reduce heat to low and simmer until sauce has slightly thickened, about 15 minutes. Remove from heat.
- To make the bacon rub: Mix together sugar, chili powder, cumin, and cayenne in a small bowl. Lay bacon out on a plate and sprinkle with rub on both side.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lay bacon on cool side of the grill, cover, and cook until crisp, about 10 minutes, flipping halfway through. Remove to a plate and break bacon strips in half.
- Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned. Move chicken to cool side of grill and brush all over with barbecue glaze. Top each chicken breast with one slice of provolone cheese. Cover and continue to cook until cheese has melted and meat register 160°F on an instant read thermometer inserted into the center of breast, about 5 minutes more. Transfer chicken to a plate and let rest for 5 minutes.
- Lightly butter cut sides of potato rolls. Place rolls over hot side of grill, cut side down, until lightly toasted, about 1 minute; transfer to a tray. Top each bun with a chicken breast, tomato, onion, lettuce, and bacon and serve immediately with remaining barbecue glaze.
SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES
My kids often ask for chicken sloppy joes, and this version has a bonus of sweet pineapple. It is a perfect recipe to double for a potluck. Try topping the sandwiches with smoked Gouda cheese. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Time 3h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.
Nutrition Facts : Calories 415 calories, Fat 6g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 973mg sodium, Carbohydrate 56g carbohydrate (30g sugars, Fiber 2g fiber), Protein 34g protein.
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