Popcorn-Crusted Chicken Sandwiches

ingredients

Spicy Soup

½ cup barbecue sauce

2 tbsp yellow mustard

2 tbsp honey

2 tbsp mayonnaise

1 tbsp Franks Red Hot Sauce

Popcorn-Crusted Chicken Fingers

¼ cup flour

¼ tsp kosher salt

2 eggs

1 tbsp Franks Red Hot Sauce

3 cups plain Kernels popcorn

½ cup plain breadcrumbs

4 boneless skinless chicken breasts, cut in strips

3 tbsp olive oil

4 sandwich buns

1 ripe avocado, sliced

1 cup chopped romaine lettuce

For the spicy sauce, whisk barbecue sauce, mustard, honey, mayonnaise and hot sauce. Refrigerate until ready to assemble sandwiches.

For the chicken fingers, preheat oven to 400ºF. Place a wire cooling rack over a baking sheet and spray the rack with non-stick cooking spray. Place flour and ¼ teaspoon of salt in a shallow bowl. In a medium bowl, whisk eggs and hot sauce together. Place popcorn in a blender or food processor and pulse a few times to coarsely chop the popcorn. In a third bowl, combine the popcorn, breadcrumbs, and ¼ teaspoon of salt.

Coat chicken strips in flour, dip in egg mixture, letting any excess drip off. Dredge in popcorn mixture pressing to adhere. Place chicken strips on the cooling rack, drizzle with olive oil and bake for 15 minutes, or until chicken is cooked through.

To assemble the sandwiches, generously spread sandwich sauce on each side of the bun, place chicken strips over sauce, top with avocado and romaine lettuce.