Chicken On A Bun 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.

CHICKEN ON A BUN

Steps:

• Combine first 7 ingredients.
• Spread mixture on the buns; top with cheese and place on a cookie sheet.
• Bake at 350ºF for 10 minutes, or until cheese melts.

CHICKEN SPIEDIES (MARINATED CHICKEN ON A BUN)

Steps:

• In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
• Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
• Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
• To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).

CHICKEN ON A BUN

Steps:

• Open cans and pour sauce in slow cooker or skillet.
• Remove skin and bones from your chicken.
• Cut in slices and chunks bite size pieces.
• Place in sauce.
• Simmer for 2 hours so that flavours can mingle.
• Grill your buns.
• Serve chicken on buns.
• Serve a container of sauce on the side to dip your chicken on a bun and your fries.