MAYO CHICKEN
This is my favorite chicken recipe, which I learned while doing low-carb dieting. I prefer dark meat so I'll use 4 legs and thighs. You can do this recipe with pork chops as well.
Provided by Jim Richard
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9x13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
- Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.
Nutrition Facts : Calories 579 calories, Carbohydrate 1.9 g, Cholesterol 116.8 mg, Fat 48.1 g, Fiber 0.1 g, Protein 33.6 g, SaturatedFat 10.3 g, Sodium 791.3 mg, Sugar 0.5 g
CHICKEN SANDWICHES WITH LEMON MAYONNAISE
This is a light sandwich using leftover or rotisserie chicken which helps to make it come together in a matter of minutes. Perfect for lunch or a light dinner when you are too tired to cook or don't want to heat up the kitchen.
Provided by cookiedog
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Lemon-Caper Mayonnaise: Mix mayonnaise, lemon juice, zest, and capers in a small cup or bowl and set aside.
- Sandwich: Split rolls in half. On the bottom half of each roll, spread the lemon caper mayonnaise.
- Add the cucumber slices, baby lettuce, tomatoes, shredded chicken, slivered onion and grated carrot. Season with salt and pepper and top with the last two slices of rolls spread with Dijon mustard.
Nutrition Facts : Calories 70.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 5.2, Sodium 177, Carbohydrate 6, Fiber 1.1, Sugar 3, Protein 1
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO
Provided by Molly Yeh
Time 50m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use.
- Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
- Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
- Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot.
- To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.
CHICKEN CUTLET SANDWICH WITH HERB MAYONNAISE
Steps:
- Heat the grill or a grill pan over medium-high heat. Remove the skin from the chicken and remove the bones. Slice the breast diagonally across to make 4 thin pieces. Pound the chicken lightly between 2 pieces of plastic wrap. Season the cutlets with salt and pepper, to taste, and brush them with a little oil. Grill the cutlets until cooked through, about 4 to 5 minutes per side. Remove from the pan and let cool.
- Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and add salt, and pepper, to taste. Cut the baguette in half lengthwise. Spread the herb mayonnaise on the bottom half. Top with the chicken, onions, and lettuce. Spread the remaining mayonnaise on the other half and put it on top. Cut the sandwich into 4 pieces and wrap well in waxed paper or plastic wrap.
FRIED CHICKEN SANDWICH WITH SPICY MAYONNAISE
Steps:
- Pour the kefir, or buttermilk, or yogurt into a small dish and stir in the ½ teaspoon of hot smoked paprika, ½ teaspoon of salt, lemon juice, Dijon mustard, and maple syrup. Peel the garlic and mince or grate it in, too. Give a good stir, then add the chicken thigh and turn it in the marinade to make sure it's well coated. Cover the dish, then leave for at least 4 hours or up to 2 days in the fridge. (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen countertop for 20-40 minutes.)
- Take the chicken, in its marinade, out of the fridge in good time to get to room temperature before you start to cook it.
- Mix the flour with the remaining ¼ teaspoon each of hot smoked paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don't try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.
- Mix the garlic mayonnaise with the Chili Crisp oil and honey, and spread both pieces of a split burger bun (or a couple of slices of bread) with it. Put a plate lined with paper towels by (but not dangerously near) the stove, if you want to get rid of any excess fat once the chicken's cooked.
- Pour enough oil into your chosen pan to come about 1½ inches up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you want to be precise, and have a food thermometer, then you want the fat to be at 375ºF when the chicken goes in (and about 350ºF as it cooks).
- Using tongs, gently lower the chicken thigh into the hot oil, and cook for 3-4 minutes on each side, by which time the coating should be deep gold and very crisp and the chicken completely cooked through. Remove to the waiting paper-lined plate, remembering to take the pan of oil off the heat, and leave to stand for a couple of minutes while you shred some iceberg lettuce and get out your pickles. Put a handful of shredded lettuce on top of the mayo on the bottom slice, top with the fried chicken, add kimchi, pink-pickled onions and any other pickles you want. Scatter with a bit more lettuce and squidge on the top of the bun or second slice of bread. Go in cautiously: I have more than once burned my mouth.
CHICKEN SANDWICH WITH LEMON BASIL MAYO
Make and share this Chicken Sandwich With Lemon Basil Mayo recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine the basil, mayonnaise, lemon juice and salt. Puree.
- Dredge the chicken in the flour. Sauté in the oil until cooked through.
- Serve on rolls with lettuce and tomato.
Nutrition Facts : Calories 409.9, Fat 13.9, SaturatedFat 2.2, Cholesterol 76.4, Sodium 700, Carbohydrate 39.1, Fiber 2.2, Sugar 3.2, Protein 31.1
More about "chicken sandwiches with lemon mayonnaise recipes"
LEMON MAYONNAISE CHICKEN - AN AFFAIR FROM …
From anaffairfromtheheart.com
4.5/5 (2)Total Time 1 hr 45 minsCategory ChickenCalories 4863 per serving
- Generously salt and pepper the chicken cavity. Rub the mayo mixture all over the bird, inside and out. Sprinkle with outside with salt and pepper. (I used a pepper mill, to get more of the pepper corn look.)
CHICKEN SANDWICHES - GATHERINGS, PICNICS, …
From recipetineats.com
5/5 (27)Category Finger Food, Lunch, Party Food, PicnicCuisine Western
CHICKEN SALAD RECIPE - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
HOW TO USE MAYONNAISE FOR PERFECTLY JUICY …
From allrecipes.com
CHICKEN CUTLET WITH LEMON MAYONNAISE AND …
From ciaochowbambina.com
SIMPLE CAJUN AIOLI RECIPE | PERFECT DIP OR SPREAD - MOM'S DINNER
From momsdinner.net
CHICKEN SANDWICH WITH MAYONNAISE RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
10 BEST CHICKEN SANDWICH SAUCE MAYONNAISE RECIPES | YUMMLY
From yummly.com
CHICKEN SALAD RECIPE EASY#SHORTS - CHICKEN SALAD RECIPE - YOUTUBE
From youtube.com
SHEET PAN CHICKEN AND VEGGIES RECIPE - HARBOUR BREEZE HOME
From harbourbreezehome.com
LEMON CHICKEN DRESSING - RECIPES - COOKS.COM
From cooks.com
CHICKEN SANDWICHES WITH LEMON MAYONNAISE | PARENTS
10 BEST CHICKEN MAYONNAISE SANDWICH RECIPES | YUMMLY
From yummly.com
CHICKEN SANDWICHES WITH LEMON MAYONNAISE - RECIPE LUXURY
From recipeluxury.com
CHICKEN SALAD SANDWICH WITH GRAPES AND APPLES RECIPES
From tfrecipes.net
CHICKEN AND BACON SANDWICH WITH LEMON MAYONNAISE - BORD BIA
From bordbia.ie
CHICKEN MAYO GRILLED SANDWICH RECIPE || BEST GRILLED SANDWICH
From youtube.com
LEMON CHICKEN SALAD SANDWICHES RECIPE - FOOD CHANNEL
From foodchannel.com
সহজ চিকেন স্যান্ডউইচ রেসিপি || CHICKEN SANDWICH …
From youtube.com
GOURMET LEMON CHICKEN MAYO: GOOD EATIN', GOOD LOOKIN' - THE …
From thesouthafrican.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #lunch #poultry #easy #chicken #sandwiches #meat #number-of-servings #3-steps-or-less
You'll also love
Related Search