Southern Fried Chicken Sandwiches with Raspberry Chipotle Sauce
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Southern Fried Chicken Sandwiches with Raspberry Chipotle Sauce

Southern Fried Chicken Sandwiches with Raspberry Chipotle Sauce

To dial-up the flavor, Coyote Moon Grill replaced the bun in their fried chicken sandwich with Pillsbury™ Place & Bake™ Jalapeño Cheddar Scones, added a sweet-hot sauce and turned out a winner in the 2020 Neighborhood to Nation contest.

Servings: 12 servings (1 serving = 1 sandwich)
Raspberry Chipotle Sauce
INGREDIENT
WEIGHT
MEASURE
Raspberries, fresh
8 oz
2 cups
Granulated sugar
1 Tbsp
Raspberry pie filling
9 oz
1 cup
Soy sauce
4 oz
1/2 cup
Chipotle peppers in adobo
4 oz
1/2 cup
Honey
3 oz
1/4 cup
Orange juice
2 Tbsp
Lemon juice
2 Tbsp
Brown sugar, packed
1 tsp
Garlic powder
1 tsp
Apple cider vinegar
1/4 tsp
Southern Fried Breading Mix
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Biscuit Mix (11412)
1 lb 5.00 oz
4 cups
Garlic powder
4 tsp
Cajun seasoning
4 tsp
Cayenne pepper
4 tsp
Lawry's™ Seasoned Salt
4 tsp
Water
1 lb 8.00 oz
3 cups
Assembly
INGREDIENT
WEIGHT
MEASURE
Chicken breasts, boneless, skinless, 4 oz each, lightly tenderized
3 lb
12 each
Pillsbury™ Place & Bake™ Jalapeño Cheddar Scones (11137), baked
2 lb 13.00 oz
12 each
Gouda cheese slices
8.70 oz
12 each
Red cabbage, thin shreds
6 oz
2 1/2 cups
Raspberry Chipotle Sauce
  1. Rinse raspberries with water; drain.
  2. Toss with sugar and then place on half sheet pan.
  3. Bake as directed below just until raspberries begin to break down.
  4. Place berries and remaining ingredients in food processor bowl. Process 1 minute until blended. Refrigerate until ready to use.
BAKE:
TEMP
TIME
Convection Oven
350°F
5-10 minutes
Standard Oven
350°F
5-10 minutes
Southern Fried Breading Mix
  1. Combine dry ingredients in large bowl. Remove 1 cup dry mixture.
  2. Add water to remaining dry mixture; whisk until blended.
Assembly (Made-to-Order)
  1. Dredge chicken breast in dry breading ingredients; let stand 5 minutes.
  2. Dredge chicken breast in wet breading ingredients.
  3. Fry chicken in deep-fat fryer preheated to 350°F for 3 to 4 minutes until chicken is crispy and internal temperature reaches 165°F.
  4. Top hot chicken with slice of cheese.
  5. Slice scone in half horizontally. Place chicken on bottom half of scone; top with 2 oz warmed Raspberry Chipotle Sauce and 0.5 oz red cabbage. Place top half of scone on sandwich.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 sandwich
Calories
960
Calories from Fat
450
% Daily Value
Total Fat
50g
77%
Saturated Fat
19g
94%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
2950mg
123%
Total Carbohydrate
85g
28%
Dietary Fiber
4g
15%
Sugars
17g
Protein
43g
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 1/2 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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