Best 4 Hot Chicken Sandwiches I Recipes

**Hot Chicken Sandwiches: A Symphony of Flavors for the Culinary Adventurer!**

Craving a flavor explosion that tantalizes your taste buds and leaves you craving more? Look no further than the magnificent Hot Chicken Sandwiches, a culinary masterpiece that combines the perfect balance of heat, spice, and juicy tenderness. These sandwiches are not just a meal; they're an experience that will transport you to culinary heaven. With three distinct recipes featured in this article - Classic Hot Chicken, Nashville Hot Chicken, and Buffalo Hot Chicken - there's a taste sensation waiting for every palate. Prepare to embark on a journey of fiery delight as we delve into the secrets behind these incredible Hot Chicken Sandwiches.

Let's cook with our recipes!

HOT SHREDDED CHICKEN SANDWICH

Hot Shredded Chicken Sandwich image

The Shredded Chicken Sandwich is one of the most classic sandwiches in Ohio. This hot and creamy chicken sandwich is so easy to make, only requires a handful of ingredients, and is budget friendly. Once you make this sloppy chicken sandwich, you will understand why it's so popular.

Provided by Rhonda

Categories Dinner Entrees Lunch Sandwiches

Number Of Ingredients 6

Ingredients

2 12 oz Canned Chicken Breast (or 3 or 4 uncooked chicken breasts if cooking in the slow cooker)
1/4 c stuffing mix (chicken flavor)
Salt and pepper (to taste)
1 regular sleeve Ritz crackers (crushed)
1 10 3/4 oz Cream of Chicken soup
Chicken broth or water (this will vary on how thick you want the chicken)

Steps:

In a medium sized saucepan, add in the canned chicken. Using a fork or your fingers, shred the chicken. Then add in the remaining ingredients.
Turn the heat on medium and cook until all of the ingredients are thoroughly heated through.
If you are wanting to use your crock pot, the full instructions are in the article.

Nutrition Facts : ServingSize 4 g

HOT CHICKEN SANDWICHES II

Hot Chicken Sandwiches II image

I added the dressing and now myself and daughters are asked to bring this to potlucks - constantly! I don't especially care for 'regular' shredded chicken sandwiches, but really like MY version.

Provided by SUE202

Categories Main Dish Recipes Sandwich Recipes Chicken

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

1 (50 ounce) can whole cooked chicken, drained, bones and skin removed
2 (10.75 ounce) cans condensed cream of chicken soup
1 ⅛ cups water
1 (8 ounce) package dry bread stuffing mix
6 hamburger buns, split

Steps:

Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.

Nutrition Facts : Calories 460 calories, Carbohydrate 57.4 g, Cholesterol 67.7 mg, Fat 13.6 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1873.6 mg, Sugar 3.6 g

HOT SHREDDED CHICKEN SANDWICHES

Hot Shredded Chicken Sandwiches image

My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!

Provided by Betsy

Categories Main Dish Recipes Sandwich Recipes Chicken

Time 25m

Yield 12

Number Of Ingredients 5

Ingredients

1 (3 pound) chicken - cooked, deboned and shredded
2 (10.75 ounce) cans condensed cream of mushroom soup
½ teaspoon poultry seasoning
¼ (16 ounce) package buttery round crackers, crushed
12 hamburger buns

Steps:

In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 g

SLOW-COOKER HOT HONEY CHICKEN SANDWICHES

Slow-Cooker Hot Honey Chicken Sandwiches image

These simple sandwiches are reminiscent of a lazy summer cookout - but doable on a weeknight. Though slow cookers are often associated with winter, they're great in hot weather because they don't heat up the kitchen like ovens do. For this recipe, there is no need to add liquid to the pot before cooking, because the chicken will release moisture as it cooks. If you have a lot of liquid remaining when the chicken is done, that's absolutely fine; just incorporate it into the shredded chicken. But if you have a little extra time, before you shred the chicken or add the honey, remove the chicken to a bowl with tongs, pour the juices into a small saucepan, and simmer until the juices are reduced by half to intensify flavor and thicken the sauce. After that, simply pick the recipe back up at Step 3.

Provided by Sarah DiGregorio

Categories dinner, poultry, main course

Time 4h20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 teaspoons red-pepper flakes, plus more to taste
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground sweet paprika
1/4 teaspoon ground smoked paprika
Kosher salt and black pepper
1/4 cup honey
2 teaspoons cider vinegar, plus more to taste
2 heaping cups shredded green cabbage (about 8 ounces or ¼ medium green cabbage)
1/4 cup mayonnaise, plus more for the buns
3 scallions, sliced
1 tablespoon lemon juice
4 rolls or buns (preferably onion rolls)
Vinegary hot sauce, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.

Tips:

For a spicy marinade, use a combination of cayenne pepper, paprika, garlic powder, onion powder, smoked paprika, brown sugar, and salt. You can also add a bit of cumin and chili powder for extra flavor.
Buttermilk helps to tenderize the chicken and gives it a slightly tangy flavor. You can use regular milk or yogurt as a substitute, but buttermilk will give you the best results.
Be sure to let the chicken marinate for at least 30 minutes, or up to overnight. This will help the flavors to penetrate the chicken and make it more juicy.
When frying the chicken, use a neutral oil with a high smoke point, such as canola oil or vegetable oil. Heat the oil to 350°F (175°C) before adding the chicken.
Fry the chicken in batches so that the oil does not get overcrowded. This will help to prevent the chicken from sticking together and will ensure that it cooks evenly.
Cook the chicken until it is golden brown and crispy on the outside and cooked through on the inside. This should take about 5-7 minutes per side.
Serve the hot chicken sandwiches immediately on toasted buns with your favorite toppings, such as pickles, coleslaw, and spicy mayo.

Conclusion:

Hot chicken sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a sandwich that is sure to please everyone at your table. So next time you're looking for a quick and tasty meal, give this recipe a try.