Vinnys Special Chicken Sandwich Recipes

THE CLUCKSTER CHICKEN SANDWICH

Steps:

• For the chicken: Stir together salt and 2 quarts water in a large bowl, then add chicken and let brine for 2 hours. Remove from brine and add chicken to buttermilk. Let sit for 30 minutes. Meanwhile, combine buffalo sauce and butter in a saucepan and heat until butter is melted.
• For the dredging mixture: Stir together the flour, paprika, white pepper, garlic salt, ginger, dry mustard, black pepper, celery salt, salt, basil and oregano in a large wide dish.
• Remove the chicken from the buttermilk and coat in the dredging mixture.
• For the sandwiches: Heat the rice bran oil to 350 degrees F in a heavy-duty skillet.
• Cook the dredged chicken until it reaches an internal temperature of 165 degrees F, about 3 minutes per side. Let the chicken rest for a few minutes.
• Toss the fried chicken in a large bowl with the buffalo sauce. Reserve any remaining sauce to serve on the side for some extra kick.
• Add ranch dressing to both the tops and bottoms of the buns and add 1/4 cup shredded lettuce and 4 pickle chips to each sandwich. Top with chicken. Serve sandwiches with any leftover ranch or buffalo sauce on the side. Enjoy!

109 CHESTNUT CHICKEN SANDWICH

Steps:

• Preheat oven to 350 degrees F.
• On a baking sheet, rub the chicken breasts with the vegetable oil and sprinkle with the basil, oregano, granulated garlic and 1/4 teaspoon each salt and pepper. Bake until the breasts reach an internal temperature of 160 degrees F on an instant-read thermometer, about 20 minutes. Let cool.
• Meanwhile, heat 3 tablespoons olive oil in a saute pan over medium-high heat. When hot, add the onions, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until the onions are caramelized, 8 to 10 minutes.
• In a separate saute pan, heat another 3 tablespoons olive oil. When hot, add the mushrooms and 1/2 teaspoon each salt and pepper. Saute for 7 minutes.
• Pulse the mayonnaise with the chipotle and sauce in a food processor until blended.
• Slice the cooled chicken breasts as thinly as possible.
• On a baking sheet, make four piles of chicken, caramelized onions and mushrooms. Top each pile with 2 slices of provolone and place in the oven until melted. Transfer the stacks to the toasted bread and top with chipotle mayonnaise.

IL DIAVOLO SANDWICH

Steps:

• For the focaccia bread: Mix the flour, olive oil, salt, yeast and 2 to 3 cups water in a mixer; let it rest in the bowl for about 2 hours.
• Mix the dough again for a few seconds, divide into 2 portions and roll each out in a sheet pan on parchment paper. Let it rest for another 30 minutes.
• Preheat a convection oven to 356 degrees F.
• Drizzle a mix of 1 ounce of water and 1 ounce of olive oil on each dough and bake until cooked through and golden, about 18 minutes.
• For the spicy sauce: Chop the peppers and the onion in large pieces. In a blender, mix the chopped peppers with seeds, onion, minced garlic, tomato paste, olive oil, and vinegar until a paste is formed. Add the oregano and salt. Cook it in a saucepan on medium heat until the flavors combine, about 10 minutes.
• For the meats/cheese: After the bread has cooled, cut in 6 equal squares. Slice each square in half. Spread about 2 ounces of the spicy sauce on each bottom slice of bread. Add the spicy soppressata, spicy coppa, fresh mozzarella and pepper salami. Add the top slice of bread to each and grill in a panini press for about 5 minutes. Cut the sandwiches in 4 pieces, drizzle with spicy olive oil and sprinkle with Secret Spices.
• Mix the dried lemon peel, paprika, rosemary, garlic and onion in a small bowl.

NASHVILLE HOT CHICKEN SANDWICH

Steps:

• For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
• For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
• Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
• Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
• While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
• Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.