Southern Honey Mustard Chicken Bacon Sandwich
Introducing the mouthwatering Southern Honey Mustard Chicken Bacon Sandwich, a masterpiece that combines the comforting flavors of the South with a tangy twist! This sandwich is a delightful harmony of tender, juicy chicken, crispy bacon, and a luscious honey mustard sauce, all nestled between two slices of artisanal sourdough bread. Gluten-free option.
Servings: 2 Sandwiches
Calories: 727kcal
Ingredients
CRUSTED CHICKEN:
- 2 organic chicken breasts
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 2 cups breadcrumbs, homemade or store-bought
- 2 cups organic cornflakes
- ¼ cup organic all-purpose flour
- ¼ cup cornstarch
- ½ cup honey mustard
- ½ cup Almond milk (You can use whole milk or your fave plant-based milk)
SANDWICH:
CREAMY HONEY MUSTARD DRESSING/SAUCE:
- 1 Creamy Honey Mustard Dressing
Instructions
TO MAKE CRUSTED CHICKEN:
- Pre-heat the oven to 400 degrees Fahrenheit and prep a large baking sheet lined with parchment paper.
- In a large bowl, add the chicken strips and ½ TEASPOON OF EACH: sea salt, black pepper, garlic powder, smoked paprika, thyme, basil, cayenne pepper, and dried parsley, tossing everything together until well coated. Let it sit for 5-10 minutes so that everything marinates. NOTE: It's always best to marinate overnight in the fridge.
- In a bowl, add the milk and honey mustard and whisk together until combined.
TO MAKE THE BREAD COATING:
- In a separate large bowl, add the crushed corn flakes, breadcrumbs, and remaining ½ teaspoon of seasonings together and stir until combined.
- In a separate bowl or plate, mix together the cornstarch and flour.
ASSEMBLE + BAKE:
- Now, dip one chicken breast into the flour mixture followed by the milk mixture (shaking off any excess) and then add it into the breadcrumb coating mixture-----tossing it around until breast is well coated. Then lay the chicken breast unto the prepared baking sheet. Do the same for the other breast.
- Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 25-30 minutes or until chicken breast has fully cooked through. Remove from oven and let them cool slightly before slicing them into 1-inch thick slices.
TO MAKE THE SANDWICHES:
- For each sandwich, take one side of the bread and add a few slices of chicken followed by chopped bacon, roasted tomatoes, dairy-free cheese slices (if using), sliced cucumber, onions, and a few spoonfuls of honey mustard sauce/dressing.
- Repeat until all sandwiches are made.
- Once done, cut in halves (if desired), plate the sandwiches with your favorite side or chips and enjoy.
- Bon Appetit!
Notes
- GUTEN-FREE OPTION: To make these sandwiches entirely GF, simply ensure that the bread is GF-Friendly as well as any condiments.
- HERB ROASTED TOMATOES: Herb roasted tomatoes are quick and easy to make in the oven and deeply savory and full of umami flavor.
- HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
- CANDIED BACON: To make this delicious version of bacon, see my How to Make Candied Bacon recipe!
Nutrition
Calories: 727kcal | Carbohydrates: 142g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 2270mg | Potassium: 530mg | Fiber: 13g | Sugar: 16g | Vitamin A: 973IU | Vitamin C: 24mg | Calcium: 115mg | Iron: 10mg