Hot Chicken Sandwiches Recipes

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HOT CHICKEN SANDWICHES II

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



Hot Chicken Sandwiches II image

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

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

HOT SHREDDED CHICKEN SANDWICHES

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



Hot Shredded Chicken Sandwiches image

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

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

HOT N CHEESY CHICKEN SANDWICHES

Here's a nice change of pace from traditional chicken sandwiches. Cream of mushroom soup gives a rich homey flavor, and vegetables add just the right amount of crunch.-Nancy Frederiksen, Springfield, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 24 servings.

Number Of Ingredients 11



Hot N Cheesy Chicken Sandwiches image

Steps:

  • In a large bowl, combine the first nine ingredients. Pour into an ungreased 2-1/2-qt. baking dish; top with cheese. , Cover and bake at 350° for 45 minutes or until bubbly. Let stand for 5 minutes; spoon 1/3 cup onto each bun.

Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 621mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

6 cups cubed cooked chicken
1-1/2 cups chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup mayonnaise
3/4 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups process cheese (Velveeta), cubed
24 hamburger buns, split

HOT CHICKEN SANDWICHES

This is a sandwich I like to serve in the fall. A fast meal that you can use leftover mashed potatoes.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Hot Chicken Sandwiches image

Steps:

  • Melt butter in a skillet.
  • Add onion, celery and bread crumbs.
  • Cook until golden brown.
  • Stir in chicken, salt and pepper to taste.
  • Add a little broth and the can of mushroom soup.
  • Serve over buns.
  • Or make a chicken sandwich with 2 slices of bread, top with mashed potatoes and then the chicken mixture.

Nutrition Facts : Calories 312.7, Fat 15.2, SaturatedFat 6, Cholesterol 54.6, Sodium 772.9, Carbohydrate 25.2, Fiber 1.4, Sugar 3.1, Protein 18.1

1 1/2 cups cooked chicken or 1 1/2 cups cooked turkey
1 cup breadcrumbs
1 can cream of mushroom soup
2 tablespoons butter
2 tablespoons minced onions
2 tablespoons celery, diced
broth
mashed potatoes (optional)

NASHVILLE-STYLE HOT CHICKEN SANDWICH

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 4 sandwiches

Number Of Ingredients 17



Nashville-Style Hot Chicken Sandwich image

Steps:

  • In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
  • In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
  • Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
  • Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
  • For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.

5 tablespoons cayenne
2 tablespoons dark brown sugar
1 teaspoon chile powder
1 teaspoon granulated garlic
1 teaspoon paprika
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
12 cups vegetable oil
1 cup buttermilk
1 tablespoon favorite hot sauce
2 large eggs
2 cups all-purpose flour
4 Hawaiian rolls
Butter, for spreading
Dill pickles, for topping
Iceberg lettuce, for topping
Mayonnaise, for spreading

HOT CHICKEN SANDWICH

Make and share this Hot Chicken Sandwich recipe from Food.com.

Provided by mrs. revpalmer

Categories     Lunch/Snacks

Time 4h20m

Yield 25 serving(s)

Number Of Ingredients 4



Hot Chicken Sandwich image

Steps:

  • Mix together and cook in crock pot on low for 4-6 hours.
  • Serve on hamburger buns or bread.
  • May be frozen.

Nutrition Facts : Calories 94.8, Fat 4.2, SaturatedFat 1.1, Cholesterol 35.8, Sodium 201.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 11.8

8 cups cooked chicken
1 cup chicken broth
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of celery soup

HOT CHICKEN AND DRESSING SANDWICHES

Packaged stuffing mix and canned chicken make these sandwiches super fast. I got this recipe from Gooseberry Patch.

Provided by Pinay0618

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5



Hot Chicken and Dressing Sandwiches image

Steps:

  • In a stockpot, prepare stuffing mixes as packages direct. Mix in chicken and soup. Increase heat to medium; cook and stir until heated through. Serve on buns.

Nutrition Facts : Calories 294, Fat 10.3, SaturatedFat 2.9, Cholesterol 36.7, Sodium 897, Carbohydrate 35.2, Fiber 1.4, Sugar 3.7, Protein 13.8

6 ounces pkg. chicken-flavored seasoned stuffing mix
6 ounces pkg. herb-flavored seasoned stuffing mix
12 1/2 ounces chicken, drained and flaked
10 3/4 ounces cream of chicken soup
sandwich bun, split

NASHVILLE HOT CHICKEN SANDWICH

Traditionally, Nashville hot chicken sandwiches are seasoned with spices, dredged and fried before getting dipped in a spicy paste or sauce and served with white bread and pickles. Mine is similar but boosted with even more flavor because of my homemade seasoning mix! I like to cut the heat with a little extra sweetness by serving my hot fried chicken on a potato roll.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25



Nashville Hot Chicken Sandwich image

Steps:

  • For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
  • For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
  • Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
  • Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
  • While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
  • Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.

1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper
1/2 head red cabbage, cored, thinly sliced (about 4 cups)
1 cup shredded carrots
1 shallot, thinly sliced
Vegetable oil, for frying
Miss Brown's House Seasoning, recipe follows
2 skin-on, boneless chicken breasts (about 12 ounces each), cut in half crosswise (see Cook's Note)
1 1/2 cups all-purpose flour
2 cups buttermilk
1/2 cup hot sauce, such as Frank's RedHot
4 split potato rolls, toasted, for serving
Dill pickles, for serving
1 stick (8 tablespoons) unsalted butter
1 cup hot sauce, such as Frank's RedHot
1/4 cup packed light brown sugar
1/4 teaspoon cayenne
1 teaspoon Miss Brown's House Seasoning, recipe follows
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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