Tasty Chicken Sandwiches again-Not breaded

 This came about from trying the crispy chicken sandwiches and then seeing ads for restaurants selling 'Grilled Chicken Sandwiches'. Well, I don't have a grill that is handy and thought, oven and stove will be just fine. Messy but fine.

Research: Other than actual grilled chicken most of the recipes were 'copycat' Chick-Fil-A or other places. I tried the first one that had most of the ingredients I had at hand.

Chicken Patty Sandwiches:

2 chicken boneless skinless chicken breasts sliced into thin cutlets (yielded about six sandwich size and some smaller pieces

1/2 c whole milk

1 tbl Rotisserie Chicken Seasoning.

3 tsp dill pickle juice

(The recipe called for basically similar seasonings as what I had in a single mix already so there you go)

Oil for frying.

Sesame seed buns

Lettuce, tomato, red onion, mayonnaise or dressing of your choice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

That's it. Really simple when you have your own seasoning mix.

Whisk together the milk and seasoning, put chicken pieces in large zip plastic bag, add in the milk mix and seal, squeezing out as much air as possible. Massage thoroughly to get all pieces coated, put on a plate and in the fridge for minimum 30 minutes up to a few hours.

I initially wanted to oven broil them but the broiler hasn't been used in decades I suspect so tried to just bake them. It was not very efficient so I pulled out the large frying pan and cooked them all that way. 

They were delicious sandwiches, really. Can't say if they were better than the crispy ones but both version are now on permanent rotation as long as the chicken is in the freezer. The addition of the pickle juice was an interesting choice and did give the chicken a slightly tart flavor. If I had my druthers, next time I will use just rotisserie spices and something else to marinate them. Other than teriyaki sauce which would be amazing of course. Any other sauces would be just as good, that's the wonderful thing about chicken is it accepts so many different flavor profiles and all of them delicious!

 I also did scratch potato salad using the last two potatoes in the cupboard. I honestly can't post the recipe because I was trying to follow from memory what my mom's recipe was and sadly all I had was a list of ingredients, no amounts. The only vegetable I did not have was celery but I put in celery seed, not the same but it was okay. I could not find any recipe that included radish, egg, celery and cucumber. All the 'old fashioned' and 'grandma's' versions had only celery, egg, mustard and variations. I don't know where my mom got her recipe but it's possibly from her mom when she worked at the lunch counter.

I took pictures of the stove while I was boiling the two potatoes and one egg for the salad. To say that the stove was less than efficient, is an understatement.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now this may fall into the category of different materials heat at different rates because glass takes longer to heat than a thin aluminum pan. But we do know the small burner in the front doesn't heat as well as the larger one next to it. We rarely use the back ones, sometimes I use them to keep something warm but honestly, why even have four when you can't fit two pans at the same time? Sorry, that was a long rant. 

So, another do again for this meal absolutely but more tweaking definitely.