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Breaded Chicken Donut Sandwiches with SOUR PATCH KIDS Variegate

Breaded Chicken Donut Sandwiches with SOUR PATCH KIDS Variegate

Sweet, sour, spicy and acidic notes collide in the best possible way thanks to a chicken breast breaded with RITZ Cracker crumbs that’s topped with a tart SOUR PATCH KIDS barbecue sauce, candied bacon with SOUR PATCH KIDS Variegate and crunchy pickles, sandwiched between a fluffy glazed doughnut.

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INGREDIENTS

5 servings, 12.5 oz. each


  • BBQ Sauce with SOUR PATCH KIDS
  • 1 fresh jalapeño pepper, seeded, minced
  • 1 Tbsp. vegetable oil
  • 20 oz. tomato sauce
  • 16 oz. ketchup
  • 6 oz. Worcestershire sauce
  • 5-1/4 oz. brown sugar
  • 4 oz. cider vinegar
  • 2 oz. lemon juice
  • 2 oz. cayenne peppersauce
  • 2 oz. yellow mustard
  • 1-3/4 oz. granulated sugar
  • 1 Tbsp. chili powder
  • 1 tsp. ground black pepper
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 4 tsp. SOUR PATCH KIDS Red Berry Variegate

  • Breaded Chicken Breasts
  • 3 oz. all-purpose flour
  • 3 oz. potato starch
  • 20 oz. cooked boneless skinless chicken breast halves(4 oz. each)
  • 12 oz. buttermilk
  • 10 oz. fine bread crumbs
  • 10 oz. panko bread crumbs

  • Bacon with SOUR PATCH KIDS
  • 1 lb. thick-cut bacon(10 slices)
  • 1/4 cup agave syrup
  • 1-1/2 tsp. SOUR PATCH KIDS Red Berry Variegate
  • 1/4 tsp. ground black pepper
  • Sandwich Assembly
  • 5 glazed donuts, cut in half horizontally
  • 5 oz. thinly sliced bread and butter pickles

Nutrition per serving

  • Calories

    1050

  • Total fat

    48 g

  • Saturated fat

    10 g

  • Trans fat

    0 g

  • Cholesterol

    140 mg

  • Sodium

    1440 mg

  • Carbohydrate

    99 g

  • Dietary fiber

    4 g

  • Sugars

    41 g

  • Protein

    54 g

  • Vitamin A

    8 %DV

  • Vitamin C

    10 %DV

  • Calcium

    10 %DV

  • Iron

    25 %DV

DIRECTIONS

BBQ Sauce with SOUR PATCH KIDS: Sauté jalapeño peppers in hot oil in heavy saucepan 2 to 4 min. or until soft. Add remaining ingredients, except SOUR PATCH KIDS Red Berry Variegate. Simmer, uncovered, 20 min. Let cool 30 min.

Stir SOUR PATCH KIDS Red Berry Variegate into 10 oz. of the BBQ Sauce. Reserve remaining BBQ Sauce for another use. Refrigerate until ready to use.

Breaded Chicken Breasts: Combine flour and potato starch in shallow bowl. Coat chicken in flour mixture, dip in buttermilk, then coat in combined bread crumbs. Place on parchment paper-lined sheet pan. Refrigerate until ready to use.

When ready to serve, deep-fry chicken in 350°F oil 3 to 4 min. or until chicken is done (165°F).

Bacon with SOUR PATCH KIDS: Place bacon on rack in half sheet pan. Bake in 325°F standard oven 25 to 30 min. or until deep golden brown.

Meanwhile, whisk remaining ingredients until smooth. Remove bacon from oven and brush both sides with SOUR PATCH KIDS mixture. Bake an additional 5 min. Cool to room temperature.

Sandwich Assembly: Fill 1 donut sandwich with 1 oz. pickles, 1 Breaded Chicken Breast, 1/4 cup BBQ Sauce with SOUR PATCH KIDS and 2 bacon slices.

Tips

TIP:

  • Mix SOUR PATCH KIDS Variegate and your favorite barbecue sauce to create your perfect flavor ratio.