Chicken Sandwiches With Chiles Cheese And Romaine Slaw Recipes
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.
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PICKLE-BRINED CRISPY CHICKEN SANDWICH - LITTLE SPICE JAR
From littlespicejar.com
- BRINE: Combine all the ingredients for the brine in a large bowl. Add the chicken pieces and make sure they are submerged in the mixture. Then, cover and refrigerate for at least 1 hour and up to 18 hours in advance.
- BREADING: Remove the chicken from the refrigerator at least 30 minutes prior to frying. Combine the ingredients for the breading in a baking dish and whisk. Then, add 1 tablespoon of the prepared brine mixture (the stuff the chicken was sitting in) to the pan and toss it around to make the crumbly bits that stick to the chicken. Dredge the chicken in the flour mixture by laying the chicken flat and covering it in the flour mixture and pressing it down to make sure the coating adheres. Gently lift the breast (or thigh) and give it a gentle shake to dust of the excess and place on a baking sheet. Repeat with the remaining chicken breasts. If time permits, allow the chicken breasts to rest on the baking tray for 10 minutes. The drier the coating the more crispy it will get in the hot oil!
- FRY: Heat a deep cast iron pot with 3-4 inches of oil to 350ºF. Add the flour-coated chicken breasts in batches and fry for roughly 5 minutes, flipping halfway through. Then remove to a baking sheet with a wire rack placed on top. Allow the chicken to cool for 5-10 minutes then, add the chicken breast back into the hot oil and continue frying until the chicken breasts cook all the way through.
- ASSEMBLE: Toast buns if desired, top with prepared chicken, coleslaw, pickles, lettuce, and/or sauce!
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