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.



5 servings, 12.5 oz. each

  • BBQ Sauce with SOUR PATCH KIDS

  • 1fresh jalapeño pepper, seeded, minced
  • 1 Tbsp.vegetable oil
  • 20 oz.tomato sauce
  • 16 oz.ketchup
  • 6 oz.Worcestershire sauce
  • 5¼ oz.brown sugar
  • 4 oz.cider vinegar
  • 2 oz.lemon juice
  • 2 oz.cayenne peppersauce
  • 2 oz.yellowmustard
  • 1¾ oz.granulated sugar
  • 1 Tbsp.chili powder
  • 1 tsp.ground black pepper
  • 1 tsp.onion powder
  • ½ tsp.garlic powder
  • ¼ tsp.salt
  • 4 tsp.SOUR PATCH KIDS Red Berry Variegate

  • Breaded Chicken Breasts

  • 3 oz.all-purpose flour
  • 3 oz.potato starch
  • 20 oz.cookedboneless skinless chicken breast halves(4 oz. each)
  • 12 oz.buttermilk
  • 10 oz.finebread crumbs
  • 10 oz.panko bread crumbs

  • Bacon with SOUR PATCH KIDS

  • 1 lb.thick-cutbacon(10 slices)
  • ¼ cupagave syrup
  • 1½ tsp.SOUR PATCH KIDS Red Berry Variegate
  • ¼ tsp.ground black pepper
  • Sandwich Assembly
  • 5glazed donuts, cut in half horizontally
  • 5 oz.thinly slicedbread and butter pickles

Nutrition per serving

Calories1050 Total fat48 gSaturated fat10 gTrans fat0 gCholesterol140 mgSodium1440 mgCarbohydrate99 gDietary fiber4 gTotal Sugars41 gProtein54 gVitamin A8 %DVVitamin C10 %DVCalcium10 %DVIron25 %DV

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.



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

© Mondelēz International group