Crispy Chicken Sandwiches Recipes

Steps:

• Make the chicken: Whisk the buttermilk, hot sauce, granulated garlic, granulated onion and 3/4 teaspoon kosher salt in a small bowl. Place the chicken in a resealable plastic bag and pour in the buttermilk marinade. Refrigerate at least 2 hours or overnight.
• Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set on top. Preheat a waffle iron. Fill a large cast-iron skillet with 1 inch vegetable oil and heat to 350 degrees F on a deep-fry thermometer.
• Put the flour in a baking dish and season it with the paprika and salt and pepper. Put the panko in another baking dish and season it with the chile powder and salt and pepper. Beat the eggs in another dish.
• Remove the chicken from the marinade, allowing the excess to drip off. Dredge the chicken first in the flour, then in the eggs and finally coat with the panko. Fry the chicken in batches, being careful not to overcrowd the skillet, until golden brown and an instant-read thermometer inserted into the center reads 160 degrees F, 3 to 4 minutes per side. Remove to one of the prepared baking sheets and keep warm in the oven.
• Make the spicy maple butter: Mix the butter, maple syrup, hot sauce and cayenne in a bowl.
• Make the waffles: Whisk the vegetable oil, vanilla and eggs in a medium bowl until combined. Whisk in the buttermilk and seltzer. In another bowl, whisk the flour, sugar, baking soda and fine salt; add to the wet ingredients and whisk until smooth. Stir in the scallions.
• Coat the waffle iron with cooking spray. Pour in some batter and cook until golden, 4 to 6 minutes. Place the waffles on the other baking sheet and keep warm in the oven while you make the rest.
• For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomato slices on a waffle and then some of the crispy chicken. Top with another waffle to seal the deal.

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

Steps:

• Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.
• Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.
• Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

Steps:

• Make the beer batter and fry the chicken: Pour oil 1/4 full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 320-330 degrees F. In a mixing bowl, whisk the beer, buttermilk, flour, and grits until smooth. Continue whisking in the onion powder, garlic powder, smoked paprika, and salt. Season the chicken on both sides with salt and pepper; then dip one at a time, into the beer batter. In two batches to avoid overcrowding, fry chicken until exterior is golden brown, interior is just cooked through 5-6 minutes per side. Make sure the oil temperature is maintained at 320-330 F through the cooking process.
• Make the tahini sauce and finish the chicken: In a bowl, add the tahini with the ice cubes and stir around to melt the ice and incorporate into the tahini. Add a few tablespoons of water if necessary. (This will give the tahini a silky-smooth texture). Add the ricotta and stir to combine. Season with salt and pepper and set aside. When the chicken is golden brown, crispy and cooked through, remove it to a rack fitted over a rimmed baking sheet to cool.
• Fry the egg and assemble the dish: In a medium skillet, add 1 tablespoon of grapeseed oil, then the eggs. Season the yolks with salt. Slowly cook on low/medium heat until the white is just cooked with no color. Slice the bread into 4, 1-inch slices and spread some of the tahini cheese mixture onto each slice. On two of the slices build the sandwich with pea sprouts, sliced tomato and a piece of chicken (optionally cut in half). Place the sunny-up egg on top of the chicken, finish with more pepper and serve.