KNIFE & FORK HOT HONEY CHICKEN SANDWICH
Yield Portion Size
1-1/2 cups |
Hot sauce
|
3/4 cup |
Honey
|
48 ea | |
1 cup |
Unsalted butter, melted
|
1/2 gal |
Scrambled eggs with herbs
|
24 |
Chicken breast, fried
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 170 mg | 17% |
Carbohydrate | 61 g | 20% |
Cholesterol | 341 mg | 114% |
Total Fat | 38 g | 57% |
Iron | 4 mg | 24% |
Potassium | 580 mg | 0% |
Calories | 777 kcal | 39% |
Sodium | 1614 mg | 67% |
Protein | 46 g | 92% |
Polyunsaturated Fat | 6 g | 30% |
Saturated Fat | 12 g | 60% |
Sugars | 21 g | 2% |
Vitamin C | 13 mg | 21% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
For Hot Honey: Whisk together hot sauce and honey. Set aside.
-
Step 2
To Make One Portion:
-
Step 3
Brush one side of each pancake with melted butter.
-
Step 4
Place pancake, butter side down, on work surface.
-
Step 5
Add 1/2 cup herbed scrambled eggs.
-
Step 6
Top with one piece of fried chicken.
-
Step 7
Drizzle with 1 1/2 tablespoons of hot honey.
-
Step 8
Place second pancake, butter side up, on top.
-
Step 9
Place entire sandwich on griddle and cook until golden brown. Flip and cook the other side until golden brown.
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