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Texas Toast Chicken Sandwich

40 min
30 min prep
10 min cook

Serves 5

69gCarbs
57gFat
32gProtein

Ingredients

  • 1/2 cup Bread and butter pickles
  • 1 lb Boneless skinless thin sliced chicken breast
  • 1 cup Canola oil, as needed for frying
  • 4 oz Crunchy corn puffs
  • 11 oz Spicy mayo, divided use
  • 1 cup Japanese style plain panko bread crumbs
  • 10 Texas toast, toasted

Shop ingredients

  • Item, Mt. Olive No Sugar Added Sandwich Stuffers Bread & Butter Pickles. Quantity: 1 each. Price: $3.52.
    Mt. Olive No Sugar Added Sandwich Stuffers Bread & Butter Pickles
    1/2 cup needed

    $3.52

    Adjust quantity
  • Item, Hill Country Fare Boneless Skinless Thin Sliced Chicken Breast. Quantity: 1 each. Price: $7.37.
    Hill Country Fare Boneless Skinless Thin Sliced Chicken Breast
    1 lb needed

    $7.37

    Adjust quantity
  • Item, Hill Country Fare Canola Oil. Quantity: 1 each. Price: $2.06.
    Hill Country Fare Canola Oil
    1 cup needed

    $2.06

    Adjust quantity
  • Item, Chester's Flamin' Hot Puffcorn. Quantity: 1 each. Price: $3.00.
    Chester's Flamin' Hot Puffcorn
    4 oz needed

    $3.00

    Adjust quantity
  • Item, Nando's Perinaise Spicy & Tangy Mayo. Quantity: 2 eachs. Price: $9.60.
    Nando's Perinaise Spicy & Tangy Mayo
    11 oz needed

    $9.60

    $4.80 / each

    Adjust quantity
  • Item, H-E-B Japanese Style Panko Plain Bread Crumbs. Quantity: 1 each. Price: $1.94.
    H-E-B Japanese Style Panko Plain Bread Crumbs
    1 cup needed

    $1.94

    Adjust quantity
  • Item, ButterKrust Texas Toast. Quantity: 1 each. Price: $4.02.
    ButterKrust Texas Toast
    10 items needed

    $4.02

    Adjust quantity

Instructions

  1. Combine thin sliced chicken with 1/2 of chicken sandwich sauce. Season with salt and pepper to taste and mix well to coat chicken. Set aside.
  2. Combine Big Time Crunch and bread crumbs in a food processor and pulse until the texture of coarse sand. Transfer to a shallow dish. You can also place Big Time Crunch in a plastic bag and crush with a rolling pin.
  3. Coat each piece of marinated chicken in bread crumb mixture and press lightly to ensure it sticks.
  4. Heat oil in a large skillet on medium-high. Fry chicken pieces about 3 to 4 minutes per side. You may need to adjust heat periodically so chicken does not burn. Remove to a paper towel lined cookie sheet to drain.
  5. To build each sandwich spoon sauce on one slice of toasted Texas toast then add chicken and pickles and second slice of bread.
  6. Chef's Note: After cooking, you may want to cut chicken in half to fit the toasted bread.

Nutrition

Nutrition Facts

5 servings

  • Amount Per Serving
    Calories
    970
  • % Daily Value*
  • Total Fat
    • 57g
    • 88%
  • Saturated Fat
    • 8g
    • 40%
  • Trans Fat
    • 0g
  • Cholesterol
    • 90mg
    • 30%
  • Sodium
    • 1090mg
    • 45%
  • Total Carbohydrate
    • 69g
    • 23%
  • Dietary Fiber
    • 3g
  • Sugars
    • 24g
  • Protein
    • 32g
  • Vitamin C
  • Calcium
    • 15%
  • Iron
    • 15%
  • Vitamin A
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.