Grilled Fried Chicken Panini Recipes

PAN GRILLED CHICKEN PANINI

Steps:

• PREPARE THE CHICKEN
• Slice each chicken breast into 2 pieces widthwise across the grain.
• Rinse each chicken breast piece with cold water and place them between two pieces of plastic wrap. (Do not pat dry)
• Use a meat pounder to pound each piece of chicken to about a 1/4 each thick.
• Transfer the chicken breasts on a baking sheet placing them in a single layer.
• Season each slice of chicken with salt, pepper and chili flakes on both sides.
• Mix together the minced garlic and chopped sage then rub this over both sides of the chicken breasts.
• Drizzle the lemon juice and the oil on both sides of the chicken breasts while rubbing the meat to coat all over.
• Cover and refrigerate the chicken for 20 minutes.
• Meanwhile, in a small frying pan heat about 1/4 cup of vegetable oil till hot and fry the sage leaves for about 5 seconds on each side. Take care not to brown them otherwise they will be bitter.
• Transfer the fried sage leaves to a tray lined with paper towels till ready to use.
• Reserve the oil to brush over the sliced buns and toast in the oven @ 350 degrees F for about 5 minutes.
• While the breads are toasting, remove the chicken from the fridge.
• Grease a ridged grill pan with oil and heat until hot.
• Arrange the chicken breasts on the hot grill pan, taking care not to crowd the pan and grill for 1 to 2 minutes on each side. (this will depend on the size and thickness of the chicken slices)
• Transfer the cooked chicken to a serving platter and repeat with the remaining slices.
• Drizzle the grilled chicken with a little bit of extra virgin olive oil and start assembling the Panini.
• Spread the panini halves with the artichoke pesto and top with a layer of lettuce, prosciutto and grilled chicken.
• Place the top panini bun on and enjoy!

GRILLED CHICKEN PESTO PANINI

Steps:

• Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
• Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
• Season the breasts with salt and pepper.
• Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
• Remove from pan and place on a plate or board.
• Top each fillet with some of the roasted peppers and a slice of cheese.
• Spread BOTH sides of the bread with pesto sauce.
• Place chicken inside the bread and form to a sandwich.
• Brush both sides of the outside of bread with olive oil.
• Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
• Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
• Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
• Remove from pan and cut in half.

FRIED CHICKEN RECIPE DONE ON THE GRILL

Steps:

• Prep. Cut the chicken into parts, separating drumsticks, thighs, wings, and breasts. Cut the breasts in half crosswise. This will make them similar in size to the thighs. Cut off excess fat, but leave the skins on.
• Salt. Lay the pieces out on a plate, sprinkle both sides with the salt, and let them sit in the fridge for at least 30 minutes. This method is known as dry brining (read more about the process here). Alternatively, you can wet brine or pickle brine (see above).
• Dredge. To dredge the chicken, begin by sprinkling the surface of the brined chicken lightly with the herb blend, black pepper, and if you wish, hot pepper powder such as chipotle or hot smoked paprika. I strongly recommend you sprinkle it with Accent too. Accent contains MSG and it amps the flavor to 11.Wash and thoroughly dry your hands. Pour the flour and corn starch in a bowl and mix them together. Crack the eggs into another bowl and whisk them. With one hand, place the chicken pieces in the flour/starch one at a time and completely coat the meat. Keep the other hand behind your back. Shake off the excess flour (important). Then dunk the chicken in the egg, and back into the flour mix. Then place the chicken on a rack, sheet pan, or platter.
• Hydrate. When you are done coating the chicken, discard the leftover flour/starch and the egg and let the coated chicken sit in the fridge for 20 to 30 minutes while you get the oil up to temp (next step). This rest hydrates the flour mix and helps gluten form and that helps the crust stay on. You can see in this picture some of the flour has not hydrated yet and remains white, while some has been soaked through by the egg.
• Fire up. Place your frying pot, preferably a Dutch oven, over a burner on the grill grate. Add the oil to the pot about 1-inch deep. When frying chicken, I prefer shallow frying, where the oil does not quite submerge the chicken. I believe this technique works slightly better than deep frying, where the meat is completely surrounded by oil. In shallow frying, the meat is in contact with the bottom of the pan where hot metal conducts more heat than hot oil, and the steam that's produced by the cooking meat can escape into the air rather than being submerged in oil. Fire up your grill in a 2-zone setup. Put the pot on the hot side and bring the oil temp up to about 350°F. If it goes higher, dial down the gas or move the pot off of the flames onto the indirect side. Don't let it go above 400°F or it could start smoking.
• Cook side 1. With a spider, slotted spoon, or tongs, slide the meat, skin side down, into the hot oil carefully so it doesn't splash or spatter. Do not crowd the pot and try to cook pieces of similar thickness together. Close the lid of the grill, but don't put a lid on the pot. The cold chicken will knock the oil temp down a lot, and you should adjust the grill temp to keep the oil in the 325°F plus range.
• Flip. After 10 minutes, you can look at the bottoms of each piece. When they are golden brown, flip them over. After you flip, they should take another 10 minutes or more. Remove them when they are GBD all over, put them on the indirect side of the grill to drain (no paper towels needed), and immediately check the internal temp of each and every piece. All pieces need to have an internal temp of at least 160°F to be safe. Thighs and drums (dark meat) are safe at that temp but they are best at 170°F. If the pieces are not all done, close the lid and let them drip dry and bake on the indirect side of the grill until the temp is just right. When the oil gets back up to 350°F, keep frying the rest of the chicken in batches. Here is the pot with chicken frying and chicken pieces next to the pot finishing cooking and drip drying.
• Serve. Plate the fried chicken and serve immediately. I like a final sprinkle of large grain salt. But taste first because the meat has already been salted. If you want to amp it up to 11, serve the chicken with a dipping sauce such as our recipes for Mumbo Sauce or Alabama white BBQ sauce. I also absolutely love it drizzled with hot honey butter, a mix of honey, melted butter, and hot sauce. If you serve biscuits with the chicken, and you absolutely should, hot honey butter is great on them too.

CHICKEN CLUB PANINI

Steps:

• Preheat sandwich press according to manufacturers' instructions.
• Heat oil in a skillet over medium heat. Add chicken; cook, turning halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate.
• Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Spread 1 tablespoon butter over the outside of each slice of bread. Spread mayonnaise over 2 bread slices; assemble chicken, bacon, Cheddar cheese, tomato, and sprouts on top. Cover with the remaining 2 slices, buttered side-up. Place sandwiches into the sandwich press; cook until cheese is melted and bread is toasted, 5 to 8 minutes.

CHICKEN PARMESAN PANINI

Steps:

• Mix together the flour, garlic powder, salt and pepper in a shallow bowl. Place beaten egg in another bowl. Mix together panko bread crumbs and Parmesan cheese in a third shallow bowl.
• Dredge each piece of chicken in the flour, coating both sides; shake off the extra. Dip chicken in beaten egg, and then press into the breadcrumbs, making sure to coat well on both sides. Set on a plate.
• Heat olive oil in large skillet over medium-high heat. Pan fry chicken until no longer pink in the center and the juices run clear, about 4 minutes per side.
• Place chicken on slices of bread. Spread about 1/4 cup of Ragu® Old World Style® Traditional Sauce over each piece of chicken. Top with a slice of cheese and a tablespoon of Parmesan cheese. Top with the remaining slices of bread. Heat in a panini press or in a large skillet until the cheese is melted. Heat remaining sauce for dipping.

GRILLED FRIED CHICKEN PANINI

Steps:

• Dredge the chicken thighs in flour. Heat a large frying pan with about a quarter of an inch of canola oil. Carefully place the floured chicken thighs in the heated oil. Do not overcrowd the pan. When the thighs reach a golden color on one side; turn over and finish cooking on the other side. This should take approximately 5-6 minutes per side; depending on how thick the thighs are. The juices should run clear when the chicken is cooked. Heat the panini grill or heat a heavy cast iron frying pan. Place a slice of cheese on each slice of the bread; followed by one to two ham slices, on each slice of the bread; followed by one to two tomato slices on each slice of the bread; followed the hot cherry peppers on one slice of the bread and tri-colored roasted sweet bell pepper strips on the other slice of the bread. Finally, place a fried chicken thigh on one slice and the bread and close the sandwich. Butter the sandwich on the top and the bottom; close the panini grill. When the sandwich is golden it is ready to eat. If you do not have a panini grill; you may heat a heavy frying pan and place the buttered sandwich on the frying pan and place another heavy frying pan on top of the sandwich. Flip the sandwich when it is golden on one side and finish grilling the other side.

GRILLED FRIED CHICKEN PANINI RECIPE - (4.6/5)

Steps:

• Dredge the chicken thighs in flour. Heat a large frying pan with about a quarter of an inch of canola oil. Carefully place the floured chicken thighs in the heated oil. Do not overcrowd the pan. When the thighs reach a golden color on one side; turn over and finish cooking on the other side. This should take approximately 5-6 minutes per side; depending on how thick the thighs are. The juices should run clear when the chicken is cooked. Heat the panini grill or heat a heavy cast iron frying pan. Place a slice of cheese on each slice of the bread; followed by one to two ham slices, on each slice of the bread; followed by one to two tomato slices on each slice of the bread; followed the hot cherry peppers on one slice of the bread and tri-colored roasted sweet bell pepper strips on the other slice of the bread. Finally, place a fried chicken thigh on one slice and the bread and close the sandwich. Butter the sandwich on the top and the bottom; close the panini grill. When the sandwich is golden it is ready to eat. If you do not have a panini grill; you may heat a heavy frying pan and place the buttered sandwich on the frying pan and place another heavy frying pan on top of the sandwich. Flip the sandwich when it is golden on one side and finish grilling the other side.