Best 2 Tangy Chicken Sandwiches Recipes
**Title:** Tangy Chicken Sandwiches: A Delightful Symphony of Flavors
Get ready to tantalize your taste buds with our delectable Tangy Chicken Sandwiches, a culinary masterpiece that combines tangy, savory, and juicy flavors to create a sandwich experience like no other. This recipe features succulent chicken breasts marinated in a zesty blend of spices and herbs, then grilled to perfection and nestled between toasted buns. But that's not all – each sandwich is generously topped with a mouthwatering combination of tangy slaw, creamy avocado, and a secret tangy sauce that will leave you craving more. Whether you're hosting a backyard barbecue or simply looking for a weeknight dinner that packs a punch, our Tangy Chicken Sandwiches are sure to be a hit. So, gather your ingredients and let's embark on a culinary journey that will satisfy your taste buds and leave you wanting more.
**Inside the article, you'll find the following recipes:**
- Tangy Chicken Marinade: A tantalizing blend of spices, herbs, and tangy ingredients that will infuse your chicken with incredible flavor.
- Grilled Chicken Sandwiches: Perfectly grilled chicken breasts that are juicy, tender, and bursting with tangy flavor.
- Tangy Slaw: A refreshing and tangy slaw made with crisp cabbage, carrots, and a tangy dressing that perfectly complements the grilled chicken.
- Creamy Avocado Spread: A creamy and rich avocado spread that adds a luscious texture and a hint of healthy fats to your sandwich.
- Tangy Sauce: A secret recipe that combines tangy flavors with a touch of heat, creating a sauce that will elevate your sandwich to the next level.
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
SUNNY'S SPICY CHICKEN SANDWICH REMAKE
Provided by Sunny Anderson
Categories main-dish
Time 3h5m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside.
- Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying.
- Heat several inches of oil in a pot or deep-fryer to 375 degrees F.
- Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate.
- For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes.
- Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.
Tips:
- To make the chicken extra juicy, brine it in a mixture of water, salt, and sugar for at least 30 minutes before cooking.
- For a crispy coating, double-coat the chicken in the flour mixture before frying.
- Be sure to use a heavy-bottomed pan to fry the chicken so that it cooks evenly.
- Don't overcrowd the pan when frying the chicken. This will prevent the chicken from cooking evenly.
- To make the sauce, whisk all of the ingredients together in a bowl until smooth.
- Serve the chicken sandwiches on toasted buns with your favorite toppings, such as lettuce, tomato, and onion.
Conclusion:
These tangy chicken sandwiches are sure to be a hit with your family and friends. They're easy to make and absolutely delicious. So next time you're looking for a quick and easy meal, give these chicken sandwiches a try. You won't be disappointed!
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