Spicy Bbq Chicken Club Sandwich Recipes

SPICY CHICKEN CLUB SANDWICH

Steps:

• Beat together egg and milk set aside.
• Pound chicken breasts until 1/2 inch thick.
• Mix together all breading mix ingredients in a deep dish or plate.
• In a large heavy skillet, heat oil over medium heat until hot but not smoking.
• Using a double breading process, bread chicken in this order: coat both sides of chicken in breading, dip in egg wash coating both sides, then coat both sides again in breading.
• Fry chicken until golden brown on both sides about 8 minutes.
• Top each piece of chicken with two slices of cheese overlapping, then place 2 slices of bacon lengthwise.
• Cover to let cheese slightly melt.
• Assemble sandwiches in this order: lettuce leaves, 2 slices of tomato overlapping, chicken, and add 2 teaspoons of mayonnaise on each top half of bun.

SPICY GRILLED CHICKEN CLUB WITH HONEY-SRIRACHA MAYONNAISE

Steps:

• Mix together the ingredients for the sweet and spicy mayonnaise; refrigerate until ready to use.
• Grill the chicken breasts.
• Place the 1/4 cup cornmeal in one small bowl. In another bowl, whisk the egg. Slice the jalapenos and set aside. Pan fry the bacon strips until crisp and set aside on a paper towel. Dunk each jalapeno ring into the egg, followed by the cornmeal and fry in the bacon fat on both sides until golden brown; set aside.
• Toast the baguettes or buns. Put a layer of greens on the bottom bun, followed by the chicken breast. Top with one bacon piece and the cheese. Next, place a few slices of avocado and 2-3 fried jalapeno rings. Spread the honey-sriracha mayonnaise on the inside of the top bun and place on sandwich.

BBQ CHICKEN SANDWICHES

Steps:

• In a large saucepan, saute the onion, celery and garlic in butter until tender. Stir in the salsa, ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and pepper. , Stir in chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Serve about 1/3 cup chicken mixture on each bun. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve in buns.