Hot Chicken Sandwich Supreme
A hearty and flavorful chicken sandwich topped with a crispy potato chip crust, featuring tender chicken in a creamy mushroom and green pepper sauce infused with sherry. Perfect for satisfying lunch or dinner, it combines crispy, savory, and creamy textures for a delicious meal everyone will enjoy.
Ingredients
- 1/2 stick butter or margarine ⓘ
- 1/2 cup diced green pepper ⓘ
- 1 cup sliced mushrooms ⓘ
- 4 tablespoons flour ⓘ
- 1 cup chicken stock ⓘ
- 1 cup milk ⓘ
- 2 tablespoons diced pimiento ⓘ
- 2 1/2 cups diced cooked chicken ⓘ
- salt and pepper ⓘ
- 2 egg yolks ⓘ
- 2 tablespoons sherry
- 8 slices bread (crust trimmed off) ⓘ
- 2 eggs ⓘ
- 1/2 cup milk ⓘ
- 3 cups coarsely crushed potato chips ⓘ
Instructions
- Heat butter in a skillet, add green pepper and mushrooms, and cook on low heat for 5 minutes.
- Add flour and stir until blended.
- Slowly add chicken stock and milk, stirring constantly.
- Cook over low heat until the mixture thickens and is smooth.
- Stir in diced pimiento and cooked chicken.
- Add salt and pepper to taste, then heat thoroughly.
- Gradually stir a little of the hot sauce into the beaten egg yolks.
- Return the egg mixture to the sauce, stirring constantly.
- Add sherry and mix well.
- Pour the mixture into an 8-inch square pan and cool.
- Refrigerate for several hours or overnight.
- Cut the chilled chicken mixture into 4 squares.
- Place each square on a slice of bread, then cover with another slice.
- Smooth the sides with a spatula and cut each sandwich in half.
- Beat eggs with 1/4 cup milk in a shallow dish.
- Dip each sandwich half in the egg mixture on all sides, then coat with crushed potato chips.
- Place the coated sandwiches on a greased baking sheet.
- Sprinkle sliced almonds on top of each.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a creamier sauce, consider using half-and-half instead of milk. You can substitute the chicken with shredded turkey or even a plant-based protein for a vegetarian option. If you want to add some heat, toss in a pinch of cayenne pepper. Make sure to let the chicken mixture cool completely before refrigerating to ensure it sets properly.
Serving Suggestions
These Hot Chicken Sandwich Supremes make a great main dish for lunch or dinner. Serve them alongside a fresh salad or some classic coleslaw for a nice crunch. They also pair beautifully with American recipes like baked beans or potato salad, making them perfect for family gatherings or casual parties.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the sandwiches in a preheated oven at 350°F for about 10-15 minutes, or until heated through. You can also microwave them, but the oven method will keep the coating crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Sandwich Supreme contains roughly 1491 calories, with 36g protein, 203g carbohydrates, and 60g fat. It is an excellent source of vitamin D (87% of the Daily Value), protein (72% of the Daily Value), and vitamin C (72% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2428mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chicken mixture a day in advance and refrigerate it overnight. Just cut and coat the sandwiches when you're ready to bake. This makes it a great option for meal prep or entertaining guests without the last-minute rush.
What can I use instead of potato chips for coating?
If you're looking for a healthier alternative, try using crushed whole-grain crackers or panko breadcrumbs for the coating. Both options will still provide a nice crunch without the extra fat from the potato chips.
Can I freeze the sandwiches before baking?
Absolutely! You can freeze the coated sandwiches before baking. Just place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer bag. When you're ready to enjoy them, bake directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).