Chicken Corn Fritter Sandwich

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Serves 10 | Prep/Cook Time: 35 Min
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Calories
340
Protein
13g
Sodium
580mg
Sat.Fat
4g
Sugar
8g
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
INSTRUCTIONS
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STEP 2: 
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.
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STEP 3: 
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.
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STEP 1: 
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.
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STEP 4: 
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.
Perdue