Triple Crunch Hot Honey Chicken Sandwich Stacks

• 1 ½ cups crushed cornflakes
• ½ cup panko breadcrumbs
• ¼ cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• 4 boneless, skinless chicken breasts
• ¼ cup hot honey (or make your own with honey and hot sauce)
• 4 soft sesame seed buns
• ¼ cup mayonnaise
• 8 slices pickles
• 8 slices dill pickles
• 8 slices crispy bacon, cooked
• ¼ cup vegetable oil for frying

Steps

1. 1 Preheat oven to 200°F to keep cooked sandwiches warm.
2. 2 In separate bowls, prepare the flour seasoned with salt and pepper, beaten eggs, and mixed cornflakes and panko seasoned with paprika and cayenne.
3. 3 Dredge each chicken breast in flour, dip in beaten eggs, then coat with the cornflake-panko mixture. Press to adhere.
4. 4 Heat oil in a large skillet over medium heat. Fry chicken until golden and cooked through, about 3-4 minutes per side.
5. 5 Toast buns until lightly golden.
6. 6 Spread mayonnaise on the cut sides of the buns.
7. 7 Stack each chicken breast with pickles, bacon, and drizzle with hot honey.
8. 8 Assemble sandwiches and serve immediately.

Equipment

• Large skillet
• Baking sheet
• Tongs
• Batter bowls

Variations

• Use a spicy mayo instead of regular mayo for an extra kick.
• Swap out chicken for crispy tofu for a vegetarian option.

Substitutions

• Use almond flour for a gluten-free coating option.
• Substitute regular breadcrumbs if panko is unavailable.

Pairings

• Sweet potato fries
• Coleslaw

Nutrition

Tips

• For extra crunch, double-dip the chicken in egg and coating.
• If hot honey is too spicy, balance it with a drizzle of regular honey.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat to maintain the crunch.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Pair with sweet potato fries and a dill pickle spear for the ultimate comfort meal.

FAQ