12 ounces grilled chicken strips (we cooked up 12 ounces of Beyond Meat grilled chicken strips)
4 onion buns, split in half
4 leaves Bibb lettuce, rinsed and patted dry (we used Butter lettuce)
2 tomatoes, sliced
Red onion slices, peeled (optional) (we used them)
Take a medium-sized skillet out (we used a saucepan) and add the peach preserves to it, setting the skillet over medium heat. Once the preserves have melted, mix in the chili sauce, molasses and bourbon. Once the mixture’s at a boil, stir in the chicken and turn the heat down so it’s at a simmer. Let simmer for 5 minutes. During those 5 minutes, take the bottom half of the buns and place the lettuce, tomatoes and red onion on (if you’ve decided to use red onion).
Use tongs to take the chicken out of the sauce and divide it among the bottom buns. Top the chicken with the top halves of the buns. Eat right away with some extra sauce on the side.
This tasted really good ! Even if you don’t dip your sandwich into the extra sauce, this can be a bit messy so make sure you have some napkins or paper towels nearby when eating this. This was good even without the tomato, the onion slices provide a sharpness which contrasts against the sweetness in the sauce.
Recipe source unknown.
We weren’t paid in any form to promote Smucker’s, Heinz, Jim Beam or Beyond Meat.
2 boneless, skinless chicken breasts (8 oz. each, halved lengthwise
1 cup buttermilk
1 tsp. Tabasco sauce
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. kosher salt
1/2 tsp. each black pepper and cayenne pepper
1/2 cup peanut or vegetable oil (we used vegetable oil)
4 White Mountain rolls or large hamburger buns, halved, brushed with mayonnaise, and toasted (we used Pepperidge Farm Sesame-Topped Hamburger Buns)
Green leaf or romaine lettuce (we used romaine lettuce)
Kosher dill pickle chips
Remoulade* (recipe follows)
Take a baking sheet and line it with parchment paper, placing a rack inside afterwards.
Pound each breast half into 1/4-inch-thick cutlets** using a meat mallet (we placed a piece of wax paper between the chicken and the mallet so the meat wouldn’t get stuck to the mallet).
Pour the buttermilk and Tabasco sauce into a bowl, stirring to combine. Place the chicken in the buttermilk mixture, next placing the bowl in the fridge for 30 minutes.
Take a shallow dish and mix the flour, cornstarch, salt, black pepper, and cayenne together in it. One at a time, take the chicken out of the buttermilk mixture, letting any excess buttermilk drip back into the bowl. Place the chicken in the flour mixture, making sure the chicken is fully coated. Shake off any excess before placing it on the rack. Once all the chicken is on the rack, let it stand for 10 minutes before dunking it back into the buttermilk, letting the excess drip off before coating it in the flour (shaking any excess off) and placing it back on the rack where it’ll sit for another 10 minutes.
Take a 12-inch cast-iron skillet and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s reached 350 degrees***, fry the chicken (we fried it one piece at a time) for 2-3 minutes per side or until it looks golden brown (we did 3 minutes per side). Place the fried chicken on a paper-towel-lined baking sheet (we used paper-towel lined plates).
Place the chicken on the toasted rolls, topping it with the lettuce, pickles and remoulade.
1 1/4 cup mayonnaise
1/4 cup mustard (Creole mustard if possible) (we used Creole mustard)
1 Tbsp. sweet paprika (we used smoked paprika)
1-2 teaspoons Cajun or Creole seasoning (we used 2 teaspoons of Zatarain’s Creole seasoning)
2 teaspoons prepared horseradish (we used Silver Spring prepared horseradish)
1 teaspoon pickle juice (dill or sweet) (we used dill pickle juice)
1 teaspoon hot sauce (preferably Tabasco) (we used Tabasco)
1 large clove garlic, minced and smashed
Combine all the ingredients in a medium-sized bowl. Cover, and let it sit in the refrigerator for at least a couple of hours to help all the flavors blend.
*The fried chicken sandwich actually wanted a different recipe for rémoulade but we weren’t able to get all the ingredients for that recipe and we made this one instead. Thankfully this remoulade tastes really good with the chicken sandwich !
**We tried to get chicken breasts that weighed as close as possible to 8 oz. but they still weighed more than that. We hoped that simply the fact that they were still pounded out to 1/4-inch would mean that they’d be fully cooked. They were but we still checked to make sure they were fully cooked before letting them drain on the paper towels.
***The oil was too shallow for us to register the temperature so we just placed the chicken in the skillet once we heard a nice sizzle as the coating touched the oil.
We don’t really get to eat out anymore so when we come across recipes that remind us of dishes that we’ve ordered in the past, we’re excited to make them ! When you try the chicken by itself, it has this really nice, crunchy coating but it does lose some of that crunch once the toppings are placed on it so just make sure you wait to put the toppings on until you know you’re actually going to start eating. The remoulade tasted so good with the chicken, the sauce almost had a bbq taste to it. The lettuce had a nice crunch to it, the pickles bring acidity but if you’re not a fan of pickles, this sandwich still tastes awesome without it ! Toasting the bun might seem unnecessary but it really helps support the weight of the chicken and keeps the bun from getting soggy. We’ll still keep trying other recipes for fried chicken sandwiches that we come across but we enjoyed this one enough that we’re definitely going to make it again in the future !
We got the fried chicken sandwich recipe from Cuisine At Home and the remoulade sauce from Simply Recipes.
We weren’t paid in any form to promote Tabasco, White Mountain, Pepperidge Farm, Zatarain, Silver Spring, Cuisine At Home, or Simply Recipes.
4 croissants, split (or 1 baguette*) (we used a baguette)
3 cups diced rotisserie chicken (we used breast meat)
¼ cup chopped fresh mint
¼ cup shredded carrot
Romaine lettuce (we used 1 lettuce leaf per sandwich)
In a small mixing bowl, whisk together the first 8 ingredients, seasoning it with salt.
Spread 1 tablespoon of the mayonnaise mixture onto each cut side of your choice of bread.
Take a large mixing bowl and add to it the chicken, mint, carrot and remaining mayonnaise mixture, stirring to combine (we seasoned this with more salt at this point). Serve the chicken salad on the bread along with the romaine.
*If you’re using a baguette, cut it into 4 pieces, cutting each piece in half. Scoop out some of the center soft bread where you’ll be placing the chicken salad (we forgot to scoop out the bread but the sandwich still turned out just fine).
The flavors of this are more on the subtle side but you can still taste the fish sauce and mint. The crunch from the lettuce is a nice contrast against the tender chicken. This would be a great picnic sandwich !
We got this recipe from Cuisine at Home.
We weren’t paid in any form to promote Cuisine at Home.
3 tablespoons brown sugar (we used light brown sugar)
4 cups thinly sliced, cooked chicken (we used pulled breast meat from 2 rotisserie chickens)
9 sesame seed buns
Preheat your oven to 325 degrees. Take a medium-sized bowl out and mix all the sauce ingredients together in it. Take a 2-quart casserole dish out and place the chicken in it. Pour the sauce over the chicken, tossing to coat. Place in the oven to cook for 1 ½ to 2 hours, stirring occasionally. Serve on the buns.
This is such an easy dish to make ! The sauce is sweet and tangy and the onions still have a little crunch to them which is a nice contrast to the tender chicken.