Nashville Hot Chicken Sandwich - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

1 each (193 g/6.8 oz)

Ingredients

	Metric	Imperial
Chicken Burger, Brd, 90 grams each	25 each	25 each
Canola Oil	180 ml	3/4 cup
Butter	57 g	2 oz
Cayenne Pepper	45 ml	3 Tbsp
Brown Sugar	38 g	1.3 oz
Garlic Powder	15 ml	1 Tbsp
Paprika, Smoked	15 ml	1 Tbsp
Black Pepper, Grd	15 ml	1 Tbsp
Lettuce, Iceberg, chopped	600 g	1 lb 5.2 oz
Mayonnaise	250 ml	1 cup
Bread & Butter Pickle slices, drained	153 g	5.4 oz
Hamburger Bun, whole wheat, 53 g each	25 each	25 each

Preheat convection oven to 325'F/165'C.
Place frozen parfried chicken burgers on parchment-lined baking sheets. Bake for ~20 minutes; turn after 10 minutes to ensure even browning on all sides and cooked. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
While chicken burgers are baking, prepare the hot chili oil to baste over chicken burgers in a small saucepan over low heat . Add the oil, butter, cayenne pepper, brown sugar, garlic powder, smoked paprika, and black pepper to the pan; heat until warm and sugar is dissolved. Stir constantly to avoid burning and once mixed thoroughly remove from heat. Set aside.
Stir the hot chili oil well and brush it over one side of the chicken burgers as soon as they come out of the oven. Transfer to an insert pan and cover with lid. Hold at >140'F/60'C until ready to assemble sandwiches at point of service.
Shred the chopped iceberg lettuce and place in a bowl. Toss the lettuce with half of the mayonnaise. Hold at <40'F/4'C until service. Drain the bread & butter pickle slices and place in insert pan. Cover with wrap.
At point of service, build the sandwiches. Place 5 ml of mayonnaise on bottom half of the bun, then 3 slices of bread and butter pickles (17 g), top with chicken burger and then mayonnaise shredded lettuce. Top with the other half of the bun and serve immediately.

Serve with roasted potato wedges and sliced tomatoes (sides not included in nutritional information).