Chick-Patty Sandwich with Honey Mustard Sauce
Featured Product
Burger Buns You won’t get closer to that old drive-through favorite than this homemade version with fresh marinated chicken breast and perfectly seasoned, gluten-free breadcrumbs.
Ingredients
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4 Canyon Bakehouse Gluten-free Burger Buns, toasted
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8-12 Dill Pickle Chips
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2 Boneless, skinless chicken breasts, fileted
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½ C. Dill Pickle Brine
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1 ½ Tbsp. Cane Sugar
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1 Egg
Chicken
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1 C. Breadcrumbs, made with 5-6 slices Canyon Bakehouse Mountain White Bread, dried
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¼ C. Grated Parmesan Cheese
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1 tsp. Garlic Powder
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1 tsp. Onion Powder
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1 tsp. Kosher Salt
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1/2 tsp. Ground Black Pepper
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1/2 tsp. Paprika
Breading
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¼ C. Honey
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1 ½ Tbsp. Yellow Mustard
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3 Tbsp. Barbecue Sauce
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2 tsp. White Vinegar
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½ C. Mayonnaise
Honey Mustard Sauce
Directions
- In a small bowl, add the cane sugar to the pickle brine and whisk until dissolved.
- Place the chicken filets into the brine mixture and marinate in the refrigerator for ½ hour.
- Once the filets have marinated, whisk the egg in a shallow dish.
- In a separate shallow dish, combine the breading ingredients.
- Working in batches, dip the filets into the whisked egg and then the breading before carefully laying into the hot oil. Watch for a moderate sizzle and adjust the heat as needed.
- Cook the breaded filets until golden. Transfer to a plate lined with paper towels to cool slightly.
- Serve the filet on the toasted buns with waffle fries and honey mustard sauce on the side.