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Chicken Corn Fritter Sandwich
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Chicken Corn Fritter Sandwich

Preheat oven to 425 degrees F.

Ingredients

10 PERDUE® Crispy Chicken Strips (26 oz.)
10 slices bacon
4 tsp brown sugar
1/2 tsp cracked black pepper
1 (8.5 ounce) 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
Step One

Chicken Corn Fritter Sandwich

  • Time 35Min
  • Serve SERVES 10
Nutritional Information
Serving Per Recipe: 10
Amount Per Serving
Calories 340
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 45mg 15%
Sodium 580mg 24%
Total Carbs 37g 12%
Dietary Fiber 2g 8%
Sugars 8g
Protein 13g
Vitamin A 6%
Vitamin C 4%
Calcium 6%
Iron 8%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 340
  • Protein 13g
  • Sodium 580mg
  • Sat.Fat 4g
  • Sugar 8g

Chicken Corn Fritter Sandwich

Preheat oven to 425 degrees F.

ingredients

Ingredients

10 PERDUE® Crispy Chicken Strips (26 oz.)
10 slices bacon
4 tsp brown sugar
1/2 tsp cracked black pepper
1 (8.5 ounce) 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
ingredients

Step one: Place

Preheat your oven to 425 degrees 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.

ingredients

Step two: Bake

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 to 160 degrees F. Turn the chicken strips halfway through heating time.

ingredients

Step three: Ladle

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.

ingredients

Step four: Serve

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.

TA DA!

Chicken Corn Fritter Sandwich

ADD A COMMENT
Rated 5/5 based on 1 customer reviews
Slightly sweet and crunchy corn fritters and flavorful bacon, arugula, and Roma tomatoes make delicious additions to a classic chicken sandwich. Serves 10 https://www.perdue.com/recipeimages/chicken_corn_fritter_sandwich_tada_220.jpg https://www.perdue.com/recipeimages/chicken_corn_fritter_sandwich_tada_220.jpg