A crispy, golden-fried chicken breast drizzled with spicy maple sauce, topped with crunchy slaw, and served on a toasted bun for the perfect balance of sweet heat and satisfying crunch.
Hot Maple Crunch Chicken Sandwich
Heather Bowes
A crispy, golden-fried chicken breast drizzled with spicy maple sauce, topped with crunchy slaw, and served on a toasted bun for the perfect balance of sweet heat and satisfying crunch.
Ingredients
- 2 pounds chicken tenders or boneless skinless chicken thighs
- 2 eggs
- 1 tablespoon chili powder
- 2 teaspoon salt
- 2 teaspoon black pepper
- 1 tablespoon lemon zest
- 1 ½ cup Panko breadcrumbs
- 1/2 cup Ben’s maple syrup
- ¼ cup hot sauce, plus 2 tablespoons
- 6 rolls, buttered and toasted
- Coleslaw for garnish
Directions
- Preheat oven to 425°F
- In a shallow bowl, combine chili powder, garlic powder, salt, black pepper, lemon zest, and breadcrumbs.
- In a large bowl, eat eggs with 2 tablespoons of hot sauce, add in the chicken and toss to coat.
- Dredge each piece of chicken in the crumb mixture. Pat and turnover to make sure the crumb is adhered and fully covering chicken pieces.
- Set each piece of chicken on a parchment lined baking dish making sure there’s room in between each piece and not crowded. If you have a wire mesh tray to set on the baking dish, place chicken on this. This will help create more crunch.
- Set the chicken in the preheated oven. While baking, whisk together the maple syrup and hot sauce in a bowl.
- Allow chicken to bake for 20 minutes, remove from the oven and drizzle or brush onto each piece a generous coating of the hot maple mixture.
- Set the chicken back in the oven and continue baking until cooked thoroughly (about 5-10 more minutes depending on the thickness of the chicken pieces).
- Serve immediately on toasted rolls with coleslaw. Offer extra maple hot sauce for drizzling.