These chicken sandwich recipes make my mouth water. Offering a couple different ways to prepare your masterpiece: grilled or fried. Experience juicy results anyway you make them…
Grilled Chicken Sandwich Recipe
You may cook this on a grill outside, in a panini press, George Foreman grill, cast iron grill or any ol’ grill pan you like.
4-6 chicken breasts, boneless and skinless
- Marinate chicken for 30 minutes up to 2 hours
seeded whole grain bread (toast in panini grill for marks, above photo)
leaf lettuce (place first on the bread)
sliced tomatoes (place second)
sauteed green bell pepper (place third)
grilled chicken breast (place fourth)
Put another slice on top of the chicken breast and repeat to make another layer.
This recipe really is self explanatory. You would toast 3 slices of bread and use your condiment of choice like homemade avocado mayonnaise – even salad dressing.
Fried Chicken Sandwich Recipe
Chicken Breasts – I do boneless and skinless – but do it how you want.
Brine – have enough water to cover chicken in bowl and add 2 teaspoons to 1 tablespoon of salt depending on how many chicken breasts you are cooking.
I warm up the water a little so the salt dissolves fast. After getting the chicken in the salted water, place in the refrigerator for at least one hour. Remove the chicken and place on paper towels and pat completely dry.
PREHEAT oil to 330- 350 degrees – sometimes I feel 350 degrees is too hot. Use canola or peanut oil for best results.
I don’t use a deep fryer, I use a large Dutch oven for frying and fill approximately 1/3 to 1/2 full and clip a thermometer on the side to check the temperature.
You can use a meat thermometer to check the temperature if you wish, but after frying the first two pieces make sure it is hot enough for the next batch.
Place a few paper towels (or cut a paper bag) to place under the “stations” because it gets a little messy. I usually have flour all over the place…
PREP FOR FRYING
Station One: 2 eggs, whisked in a bowl with 1 teaspoon of garlic powder and 1 teaspoon of onion powder with ground black pepper to taste. You don’t taste it like you think you would. It’s a layer of flavor.
Station Two: all-purpose flour on a plate
Have paper bags or paper towels on a baking sheet nearby.
Is the oil ready?
- Dip chicken breast in the seasoned egg wash and turn over so all of it is covered
- Immediately place in flour and turn over so the breast is covered in flour
- REPEAT – dip in egg and dip again in flour and place on a foil-lined sheet pan and let sit at least for 15 minutes so the coating dries a bit and adheres to the chicken better and not fall off while frying which guarantees that crispy outside and juicy inside we all are looking for.
After the chicken has sat 15 minutes for the coating to set, place one or two pieces gently into the hot oil. If they are large you may have to cook one at a time. No crowding.
It will take approximately five to eight minutes on each side to cook. Remove and place on the paper bags or paper towels to drain and rest at least 5 minutes before making into a sandwich.
My recommendations:
- Soft Bakery-Style Buns – butter first and toast on medium in a skillet. Sometimes I like to sprinkle with garlic powder on top of the butter and it’s like having a sandwich on garlic bread. I always do this with steak sandwiches or burgers – makes a big difference.
- Homemade Mayonnaise with hot sauce added (to taste)
- Sliced Avocado – nice and cool when the mayo is spicy.