Picnic | HOT HONEY CHICKEN SANDO
HACCP rules:
Prep Time:
Yield
Shelf Life
- 6 ozshoestring fries*Note
- 1/4 ozfryer oilPicnic | HOT HONEY CHICKEN SANDO
- 1/8 tspS&P MixrecipePicnic | HOT HONEY CHICKEN SANDO
- 2 eachchicken tendersPicnic | HOT HONEY CHICKEN SANDO
- 1/8 tspS&P MixrecipePicnic | HOT HONEY CHICKEN SANDO
- 2 flozButter – Hot Honeyrecipewarm
- 2 tspcitrus honey ancho spice blendPicnic | HOT HONEY CHICKEN SANDO
- 1 eachpotato bunPicnic | HOT HONEY CHICKEN SANDO
- 1 tbspAioli – GarlicrecipePicnic | HOT HONEY CHICKEN SANDO
- 1 oznapa cabbage1/8″ julienne
- 1 tbspAioli – Rice VinegarrecipePicnic | HOT HONEY CHICKEN SANDO
- 1/8 tspS&P MixrecipePicnic | HOT HONEY CHICKEN SANDO
- 1
Place 6 oz fries into a 350°F fryer. Cook 3-4 minutes until golden brown and crispy.
- 2
Place chicken tenders in a 350°F fryer. Cook 3-4 minutes until heated through and crispy, then transfer to a clean stainless-steel bowl and season with S&P.
- 3
Ladle warm Hot Honey Butter over the chicken, tossing and adding more Hot Honey as needed to coat all sides.
- 4
Season with citrus honey ancho spice blend on all sides.
- 5
Toast potato bun then spread 1/2 Tbsp Garlic Aioli onto each half.
- 6
Lay pickles slices on the bottom of the bun.
- 7
Place tenders onto the bottom half of the bun.
- 8
In a mixing bowl, toss cabbage with 1 Tbsp Rice Vinegar Aioli and season with S&P. Toss to coat the cabbage evenly.
- 9
Evenly distribute slaw over the chicken. Close the sandwich.
- 10
Place the sandwich onto the left side of the plate as shown in the photo.
- 11
When french fries are golden brown and crispy, drain well, then transfer immediately to a stainless-steel bowl. Season with .25 tsp S&P. Toss fries to ensure even coverage. Stack fries on plate, as shown in the photo. Serve with 1.5 fl. oz. ketchup in a ramekin next to the fries, as shown in the photo.
Description
Serving Size
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