Chicken is a family- and budget-friendly choice for sandwiches, whether you opt to bake, fry, poach or grill it. You can make chicken sandwiches from freshly cooked chicken at dinner time or take advantage of leftovers for quick weeknight dinners. Customize sauces, toppings and more to keep the pickiest members of your family happy.
Baking chicken is a convenient way to prepare chicken, whether you opt for boneless chicken breasts, a whole chicken or bone-in chicken pieces. Coat chicken with olive oil, salt and pepper for a simple and versatile flavor, or use your favorite salt-based seasoning blend, ranch seasoning mix, spices or herbs. For more flavor, marinate chicken before baking. Salad dressings, from Italian to creamy balsamic, make the basis for simple marinades. Bake chicken pieces or a whole chicken until the thickest part of the chicken reaches 165 degrees on an instant-read thermometer.
Poaching or simmering chicken slowly produces tender meat, ideal for chicken salad. You can poach chicken on the stove or in the oven and may opt for water, broth or a combination of the two. The more flavorful your poaching liquid, the better the flavor of your chicken. Add lemon, garlic and your favorite seasonings to the pan for tasty and tender meat.
The grill is a favorite for chicken sandwiches. Marinate chicken in your favorite oil-based or creamy salad dressing or marinade before tossing it on the grill. Grill until it's nearly done, then brush with reserved marinade or barbecue sauce. Serve hot on sandwiches or allow to cool and use for cold sandwiches. For food safety's sake, be sure you don't re-use marinade you used on the raw chicken. When you prepare the marinade, set some aside if you'd like to baste the chicken as it cooks.
Breaded chicken is a kid-friendly favorite. You can make this healthier by baking breaded chicken breasts rather than frying. Try coating chicken pieces in creamy salad dressing or beaten egg, then rolling in a mixture of seasoned bread crumbs and Parmesan cheese. Bake until crisp and golden. Serve this up on sandwiches with ketchup or ranch for the kids and pair it with lettuce and tomato for the adults at the table.
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With a master's degree in art history from the University of Missouri-Columbia, Michelle Powell-Smith has been writing professionally for more than a decade. An avid knitter and mother of four, she has written extensively on a wide variety of subjects, including education, test preparation, parenting, crafts and fashion.