Tia’s Fried Chicken and Rolled Up Grilled Sandwiches
Fried Chicken Sandwich
Serves 4
Prep time: 20 minutes
Total time: 30 minutes
Rolled Up Grilled Sandwich
Prep: 10 minutes
Total time: 13 minutes
Ingredients:
Fried Chicken Sandwich
2# chicken tenders
1 cup cornstrch
1 tsp kosher salt
½ tsp onion powder
½ tsp garlic powder
½ tsp ground black pepper
1 egg
¼ cup pickle juice
Few drops of hot sauce
Vegetable oil
4 Broiche buns
Chipotle mayo or regular mayo
1 head Green leaf lettuce
3 vine ripen tomatoes
Pickle chips
Rolled Up Grilled Sandwiches
1–4oz tub whipped cream cheese
1-8ozfinely shredded sharp cheddar cheese
1-8oz finey shredded mozzerella
1 jar peanut butter, almond butter or sunbutter
1 jar your favorite jam or jelly
1 loaf White sandwich bread
¼ cup Unsalted butter, melted
INSTRUCTIONS:
Fried Chicken Sandwich
Lightly spray a sheet tray with cooking spray.
In a shallow bowl, whisk together cornstarch, salt, onion and garlic powder, pepper. Set aside. In another shallow bowl, whisk egg, pickle juice and hot sauce. Dip chicken tender into cornstarch, shake any excess off, then dip into egg and let excess dip off, then back into the cornstarch. Lay on a sheet tray and continue until all chicken is covered.
Heat a large skillet or cast iron with 1 in of oil, on medium high. When hot add a few pieces of chicken at a time. Do not over crowd the pan. Cook for 2-3 minutes until golden brown. Flip and conitnue cooking until no longer pink, about another 2-3 minutes. Remove to a paper towel lined plate.
To assemble sandwich, spread mayo on the bottom bun, top with one or two pieces of chicken to cover the bun. Top with lettuce, tomato and pickles, more mayo and top bun. Serve immediately.
Notes:
Chicken tenders are smaller pices of chicken, so they cook faster. No need to cut smaller or flatten.
Cornstarch keeps this crust lighter and crispy.
Pickle juice give this super flavor and the hot sauce doesn’t make it spicy, but gives this a seasoned taste.
Pan frying is best for this type of sandwich, easier clean up than deep frying.
Rolled Up Grilled Sandwiches
Lay 2 slices of bread on cutting board. Cut off the crust on all sides. Roll bread flat with a rolling pin.
Spread a thin layer of cream cheese all over each slice. On one slice, sprinkle with 1 tbsp of cheddar and ½ tbsp of mozzerella, leave ½ inch on the top of the slice without cheese. Don’t over fill.
Spread another thing layer of cream cheese on the other slice. Top with a thin layer of peanut butter and jelly. Again leave ½ in from the top uncovered. Roll from the bottom up. Brush all over with melted butter and set aside.
Heat a non stick skillet, on medium heat. Lay seam side down on the skillet. Cook for 30 -60 seconds, then roll sandwich over. Continue cooking and rolling sandwich until golden brown.
Remove and eat!
Notes:
Grilled cheese serve great with soups, especially tomato soup.
You can use your favorite cheeses in this roll up. I love using 3 kinds of cheeses, the cheddar is sharp and flavorful, while the mozzerella and cream cheese makes it creamy.
These Sandwich are great for kid’s lunch box, but Don’t let the PB and J fool you. The warm peanutbutter and sweet jam can be an adults sweet treat.
These roll ups can be made ahead of time and frozen. Make and cook them according to the recipe. Let them cool, then place in airtight container and freeze. When ready to eat pop them in the microwave or toaster oven and heat up.
