This Sunday, November 3rd is National Sandwich Day, and instead of having a day relaxation, Popeyes wants to get your blood pressure up again by releasing another round of its viral (and currently sold out) chicken sandwiches. Not-so-coincidentally its rival in this heated chicken debate, Chik-Fil-A, is closed on Sunday, and Wendy’s has already clapped back during round one of the war, saying there’s no debate at all.
Now we don’t know about you, but we don’t want to spend what is meant to be a restful day on the hunt for another Popeyes chicken sandwich. We’re better than that — and smarter — because instead of standing on long lines this Sunday, we’re planning to whip up our own piece of sandwich goodness from home.
We’ve rounded up a couple of delicious chicken sandwich recipes that we know you’ll find to be better than Popeyes, Chik-Fil-A, and dare we say, even Wendy’s. From copycats to homemade honey butter, these chicken sandwiches will leave you craving more, and you don’t have to leave home to snag a bite.
01
‘BB Roo’ Chicken Sandwich
INGREDIENTS:
CHICKEN
Leftover fried chicken thighs
RED STRIPE BARBECUE SAUCE
2 cups ketchup
1 cup chopped onion
1/2 cup sliced whole scallion
1/2 cup diced mango
One 1-inch piece ginger, peeled and minced
1/4 packed cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 tablespoon tomato paste
2 teaspoons ground allspice
1 cup beer, preferably Red Stripe
1 whole habanero or Scotch bonnet chile
CUCUMBER-APPLE SLAW
1/4 cup Greek yogurt
1/4 cup sour cream
2 tablespoons olive oil
1/2 lemon, juiced
1 cucumber, roughly peeled and seeded
2 green apples, cored and peeled
2 whole scallions, chopped
Coarse kosher salt
SCALLION SAUCE
3 whole scallions
1 cup sour cream
1½ teaspoons chipotle chile powder
Coarse kosher salt
DIRECTIONS:
For the Red Stripe barbecue sauce:
Mix together all ingredients, except for the beer and chile, in a saucepan over medium-high heat. Bring to a simmer, and then turn the heat down to low and simmer until the onion and the mango are soft, about 20 minutes. Add beer and chile and simmer until the sauce is thick and glossy, about 20 minutes. Strain and discard solids.
For the cucumber-apple slaw:
Whisk the yogurt, sour cream, olive oil and lemon juice together in a bowl. Grate cucumber and apples on the big holes of a box grater onto a clean kitchen towel. Squeeze out liquid. Add the cucumber, apple and scallions to the dressing. Season with salt and toss well.
For the scallion sauce:
Heat a grill pan over high heat. Turn the heat down to medium and grill the scallions until softened and charred in spots, about 3-4 minutes. Cool to room temperature. Chop the scallions and mix with the remaining ingredients. Cover and refrigerate until ready to serve.
To serve:
1. Heat a griddle or grill pan over medium-high heat.
2. Split the buns, butter them lightly, and toast them on the griddle.
3. Spread some scallion sauce on the bottom of the buns. Place a chicken thigh on each bun, spooning a generous amount sauce over each. Add some slaw, put the top on and serve.
via TODAY
02
Buttermilk Chicken Biscuit With Habanero Peach Hot Sauce + Honey Butter
INGREDIENTS:
CREAM CHEESE BISCUITS
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 sticks (3/4 cup) cold salted butter
3/4 cup buttermilk
1/4 cup honey
8 ounces cream cheese cubed
HABANERO PEACH HOT SAUCE
4 ripe peaches chopped
4 habanero chili peppers seed if you would like a mild hot sauce
2 cloves garlic minced or grated
juice of 1 lemon
1 teaspoon salt
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons honey
BUTTERMILK FRIED CHICKEN
3 eggs
1 cup buttermilk
1 teaspoon seasoned salt
1 pound boneless skinless chicken tenders
2 cups self-rising flour
vegetable or canola oil for frying
HONEY BUTTER
1 stick (1/2 cup) salted butter softened
1/4 cup honey
DIRECTIONS:
CREAM CHEESE BISCUITS
Preheat the oven to 350 degrees F. In a large bowl, combine flour and baking powder. Whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Whisk together the buttermilk and honey and pour into the flour. Stir with a spoon until just combined, trying not to overmix. Use your hands if needed to bring the dough together. Fold in the cream cheese. Use a 1/4 cup measure to drop the batter onto a greased cookie sheet or press the dough on to a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 20-25 minutes or until lightly golden.
HABANERO PEACH HOT SAUCE
Add the ingredients for the hot sauce to a blender or food processor and blend until smooth. Add the sauce to a saucepan and bring to boil. Once boiling, reduce to a simmer and simmer 15-20 minutes or until thickened slightly. Allow to cool completely and then store in a glass jar in the fridge for 1-2 weeks.
BUTTERMILK FRIED CHICKEN
Heat oil to 350 degrees F. in a deep, heavy-bottomed pot. Do not fill the pot more than 1/2 full with oil.
Season the chicken with the seasoned salt. Add the flour to a shallow bowl or pie plate. In another (medium size) bowl, beat the eggs and buttermilk together.
Dip the seasoned chicken in the egg/buttermilk mixture, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown, crisp and cooked through, about 6-8 minutes. Drain on a paper towel-lined cookie sheet.
HONEY BUTTER
In a bowl mix together the honey and butter until combined.
TO SERVE
Warm the biscuits and then slice in half. Spread each biscuit with honey butter and top with fried chicken. Drizzle with hot sauce.
via Halfbaked Harvest
