Air Fried Crispy Chicken Po'Boy with Spicy Remoulade Slaw
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 15min COOK TIME: 20min
|Serving Per Recipe: 10|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 4g||20%|
|Total Carbs 37g||12%|
|Dietary Fiber 2g||8%|
|Vitamin A 6%|
|Vitamin C 4%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
10 slices bacon
4 tsp. brown sugar
1/2 tsp. cracked black pepper
1 (8.5 oz.) box corn muffin mix
1/2 cup milk
1 large egg
1 cup fresh or frozen corn
2 cup arugula
4 tbsp. bottled Parmesan, Caesar or Ranch salad dressing
2 roma tomatoes, sliced into 20 slices
Preheat your oven to 425°F. Spray a foil lined baking sheet with cooking spray. Place frozen chicken strips in single layer on baking sheet. Line a second baking sheet with foil. Place the bacon strips on the baking sheet. Sprinkle with the brown sugar and cracked black pepper.
Place both baking sheets in the preheated oven. Bake for 16 to 18 minutes, until chicken is heated through and the bacon is crisp. Chicken is done when a thermometer inserted into the chicken reaches 150°F to 160°F. Turn the chicken strips halfway through heating time.
In a bowl, mix together the corn muffin mix, milk, eggs and corn. Heat a large skillet or griddle over medium low heat and spray with cooking spray. Ladle tablespoons of corn batter onto the hot griddle in the shape of the Crispy Chicken Strip. Cook for 1 to 2 minutes, flip and cook for another 1 to 2 minutes until cooked through and lightly browned. Transfer fritters to a paper towel lined plate and cover to keep warm. Continue with remaining batter.
To assemble Chicken Corn Fritter Sandwich, place a corn fritter on a plate. Toss the arugula with the Parmesan dressing and place on the corn fritter. Add 2 roma tomato slices and 1 bacon slice on top of arugula. Place Crispy Chicken Strip on top of the bacon. Finish sandwich with a second corn fritter. Serve while still warm.
Chicken Corn Fritter SandwichAdd Your Comment