Featured Maple Leaf Product: Maple Leaf Crispy Chicken Breast Burger, par-fried, 90 g (#64224)
Nashville Hot Chicken Sandwich
Recipe Information
Yield
25 Servings
Portion Size
1 each (193 g/6.8 oz)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Burger, Brd, 90 grams each | 25 each | 25 each |
| Canola Oil | 180 ml | 3/4 cup |
| Butter | 57 g | 2 oz |
| Cayenne Pepper | 45 ml | 3 Tbsp |
| Brown Sugar | 38 g | 1.3 oz |
| Garlic Powder | 15 ml | 1 Tbsp |
| Paprika, Smoked | 15 ml | 1 Tbsp |
| Black Pepper, Grd | 15 ml | 1 Tbsp |
| Lettuce, Iceberg, chopped | 600 g | 1 lb 5.2 oz |
| Mayonnaise | 250 ml | 1 cup |
| Bread & Butter Pickle slices, drained | 153 g | 5.4 oz |
| Hamburger Bun, whole wheat, 53 g each | 25 each | 25 each |
Method
- Preheat convection oven to 325°F/165°C.
- Place frozen parfried chicken burgers on parchment-lined baking sheets. Bake for ~20 minutes; turn after 10 minutes to ensure even browning on all sides and cooked. Cook to an internal temperature of 165°F/74°C held for at least 15 seconds.
- While chicken burgers are baking, prepare the hot chili oil to baste over chicken burgers in a small saucepan over low heat . Add the oil, butter, cayenne pepper, brown sugar, garlic powder, smoked paprika, and black pepper to the pan; heat until warm and sugar is dissolved. Stir constantly to avoid burning and once mixed thoroughly remove from heat. Set aside.
- Stir the hot chili oil well and brush it over one side of the chicken burgers as soon as they come out of the oven. Transfer to an insert pan and cover with lid. Hold at >140°F/60°C until ready to assemble sandwiches at point of service.
- Shred the chopped iceberg lettuce and place in a bowl. Toss the lettuce with half of the mayonnaise. Hold at <40°F/4°C until service. Drain the bread & butter pickle slices and place in insert pan. Cover with wrap.
- At point of service, build the sandwiches. Place 5 ml of mayonnaise on bottom half of the bun, then 3 slices of bread and butter pickles (17 g), top with chicken burger and then mayonnaise shredded lettuce. Top with the other half of the bun and serve immediately.
Suggested Accompaniments
Serve with roasted potato wedges and sliced tomatoes (sides not included in nutritional information).
Nutritional Information
per 1 each (193 g/6.8 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 496 kcal |
| Protein | 22 g |
| Carbohydrates | 45 g |
| Total Fat | 24 g |
| Trans Fats | 0.11 g |
| Saturated Fat | 7 g |
| Total Sugars | 6 g |
| Total Dietary Fiber | 3 g |
| Calcium | 75 mg |
| Potassium | 300 mg |
| Sodium | 888 mg |
| Iron | 4 mg |
| Vitamin A | 23.17 RE |
| Vitamin C | 0.55 mg |
| Calories from Protein | 16 % |