How to make sandwich with chicken board board guy’s bourbon’s bourbon sandwich, chopped cheese eggrolls

The chef, restaurateur and television host Guy Fieri – affectionately called the mayor of Flavortown – joined “Good Morning America” ​​on Wednesday with new inventive recipes inspired by one of his restaurant menus, just in time so that fans are at home in tandem with the most recent season of “Tournament of Champions”.

While Fieri is preparing to welcome season six of the series of successful support competitions on Food Network, putting the renowned heads head to head in the culinary arena, he stopped in Times Square – the house of his last chicken restaurant location – and shared three new inventive recipes below.

Help with chicken guys

Ingredients
2 chicken pounds, (portions of 2.5 oz)
Egg washing

Brine
1 cup of BABERER
1 cup of Aneth pickle juice
Kosher salt
Black pepper

Seasoned flour
2 AP Flour cups
2 cups of corn starch
2 tablespoons of paprika
2 tablespoons of kosher salt
1 tablespoon of granulated garlic
1 tablespoon of black pepper

Seasoned breadcrumbs
2 cups of panko breadcrumbs
2 cups of seasoned flour
2 tablespoons of chicken seasoning (below)

Chicken seasoning
1 fajita seasoning cup
1 oz of garlic salt
1 oz chili powder
2 oz black pepper
1 oz sugar
1 teaspoon of Cayenne pepper

Instructions
Chicken offers clip and cut into portions of 2.5 oz if necessary. Soak in the brine of the Babeter and set aside up to 2 hours.
While tenders are brigneous, prepare seasoned flour, seasoned breadcrumbs, egg washing and configuration of a 3 -storey pantage station.
Drain the calls for the salumure and bread offers using plumes in 3 steps of seasoned flour, egg washing and seasoned breadcrumbs. During the breadcrumbs lightly, lightly line the tender with a palm of hand to press the bread in the chicken and ensure a uniform coating.
Fry at 350 degrees for 2 to 3 minutes or until it is cooked until the internal temperature of 165 degrees. Season immediately with chicken seasoning.

Brown sugar barbecue sandwich in bourbon

Ingredients
2 Each chicken offer (cooked & experienced)
1 slice of pepper cheese
1 bun brioche (4 “)
Garlic butter (recipe below)
1 oz barbecue sauce at Bourbon’s brown sugar (Flavortown sauce)
1 oz secret sauce (flavortown sauce)
3 oz Cole Challery (recipe below)
5 slices of pickle (1/8 “)
BBQ Chips

Garlic butter
1 lb of non -salty butter (room temperature)
1 Roasted garlic

Salad mix
1/2 green cabbage head
1/4 purple cabbage heads
1 large carrot

Salad dressing
1 cup of mayo
1/2 cup of sure cream
1/4 cup of apple cider vinegar
1/4 honey cup
1 tablespoon of lemon juice
2 teaspoons of celery seed
Salt and pepper to taste

Instructions

Make the butter in garlic: Add ingredients to a bowl and mix to combine. Heat over medium-low heat and keep warm for service.

To make the vinaigrette: Add all the ingredients to a large bowl to mix and mix to combine. Adjust the seasoning with salt and pepper if necessary. Follow the refrigerated until it is ready to use.

To make the salad: Peel the carrot and cut the ends. Cut into 3-inch sections and turn off. With a knife or preferably a Japanese mandolin, cut into 1/16 inch pieces. Stack slices on top of each other and cut them into thin julienne. Soak in cold water until ready to use.
Remove the core from green and purple cabbage and cut into quarters. Adjust a 1/8 “Japanese mandolin and slice the cabbage in long thin strands. Make sure to rinse the purple cabbage under cold water until the water is clear to prevent it from bleeding and staining the cabbage salad mixture.
Mix the green & purple cabbage with carrot until they are well combined. Book until it is ready to use.

To make the sandwich: Brush the two ends of bun brioche with garlic butter and toast on a heated plate or cast iron pan until they are brown golden.
Pin of the secret shore of the edge of the edge on the edge of the lower half of the bread; BBS BBQ on the upper half. Place 5 pickles on the lower half of the bread and spread the edge uniformly at the edge. The pebble chicken offers on the lower bun and garnish with pepper cheese. Melt the cheese with a torch. Discuss another 1/2 ounce of BBQ BBS sauce on the top in Zig Zag.
Place 5 shavings on the upper half of the bun and chound Cole salad on the top.
Merge the two halves of sandwich together and wrap layers with logo paper.

Chicken with chopped cheese eggrolls

Ingredients
6 Each Eggroll packaging
Eggroll mix (recipe below)
Corn suspension
Ranch chipotle

EGGROLL MIX
1 lb 1/4 chicken in dice in (not breaded) 1/2 lb1/4 inches of red pepper in dice
1/2 lb1 / 4 inch with diced green pepper
1/2 lb1 / 4 inches of yellow onion
1/4 LB Bacon Cooked
8 oz of super melty cheese,
2 pounds of mozzarella or grated mixture

Instructions
For filling: Heat the oil in a saucepan and sauté the peppers and onions until translucent. Let cool slightly.
In a large bowl to mix, sautéed vegetables, dice offers, bacon, SMC and mixture of cheese. Mix carefully.
Preheat the canola oil in a large cast iron saucepan at 350 degrees.
Place Eggroll packaging on the work surface and humid edges with slurry.
SCOOP 1 1 1/2-UNDERS OF Mixture in the center of the packaging and ride firmly, stiffening the sides halfway.
Place the Eggrolls in hot oil and fry on all sides until they are golden brown and crisp.