Crispy Honey Chicken Sandwich

  • Prep + Cook Time
    143 Minutes
  • Servings
    4
  • Calories
    553
  • Nutritional Information
    • 18 g FAt
    • 4 g Sat. FAt
    • 70 g CArbs
    • 2 g Fiber
    • 25 g sugars
    • 35 g proteins

Ingredients

    4 Forester Farmer’s Market® boneless chicken breasts, skinless (pounded out for even cooking)
    1 Cup Buttermilk
    2 Lg. Egg
    1
    1/2 Tbsp. Seasoning Salt
    1 Tbsp. Tabasco® Sauce
    1 Cup A/P Flour + 1 Tbsp. Baking Powder
    2 Tbsp. Honey
    4 Ea. Sandwich Buns
    4 Ea. Large Leaf Lettuce
    16 Ea. Pickle Slices
    1 Ea. Sandwich Tomato Sliced
    2 Tbsp. Mayonnaise
    Vegetable
    Oil for Frying

Ingredients

Preparation

    Put the chicken breasts in a re-sealable bag and pound them until they are 1/4 in. thick.

    In a bowl, whisk together the buttermilk, egg, 1 1/2 tsp. seasoning salt, and Tabasco®. Place the chicken breasts in the bowl and flip them to coat. Cover and refrigerate for at least 2 hours.

    In another bag, mix the flour, baking powder and 1 Tbs. of seasoning salt. Once the chicken is finished marinating, add it to the bag with the flour mixture. Shake to coat and allow to sit for 15 minutes.

    Heat 1/2 inch of oil in a skillet over medium heat. Once the oil starts to shimmer, sprinkle some flour into it. If it sizzles, it’s ready. Fry the chicken until golden brown and cooked through, about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate and set aside.

    Toast the rolls and spread mayonnaise on them. Place the chicken on the roll and drizzle each breast with 1/2 Tbsp. of honey. Top with tomato, lettuce and pickle slices.

Preparation