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  •   BBQ Sauce with SOUR PATCH
  • 1 fresh jalapeño pepper, seeded, minced
  • 1 Tbsp. vegetable oil
  • 20 oz. tomato sauce
  • 16 oz. ketchup
  • 6 oz. Worcestershire sauce
  • 5-1/4 oz. brown sugar
  • 4 oz. cider vinegar
  • 2 oz. lemon juice
  • 2 oz. cayenne pepper sauce
  • 2 oz. yellow mustard
  • 1-3/4 oz. granulated sugar
  • 1 Tbsp. chili powder
  • 1 tsp. ground black pepper
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 4 tsp. SOUR PATCH KIDS Red Berry Variegate
  •   Breaded Chicken Breasts
  • 3 oz. all-purpose flour
  • 3 oz. potato starch
  • 20 oz. cooked boneless skinless chicken breast halves (4 oz. each)
  • 12 oz. buttermilk
  • 10 oz. fine bread crumbs
  • 10 oz. panko bread crumbs
  •   Bacon with SOUR PATCH
  • 1 lb. thick-cut bacon (10 slices)
  • 1/4 cup agave syrup
  • 1-1/2 tsp. SOUR PATCH KIDS Red Berry Variegate
  • 1/4 tsp. ground black pepper
  •  Sandwich Assembly
  • 5 glazed donuts, cut in half horizontally
  • 5 oz. thinly sliced bread and butter pickles


Nutritional facts are based on a single serving
Calories 1050
Total fat 48g
Saturated fat 10g
Trans fat 0g
Cholesterol 140mg
Sodium 1440mg
Carbohydrate 99g
Dietary fiber 4g
Sugars 41g
Protein 54g
Calcium 10%DV
Iron 25%DV


    BBQ Sauce with SOUR PATCH:
  1. Sauté  jalapeño peppers in hot oil in heavy saucepan 2 to 4 min. or until soft. Add remaining ingredients, except SOUR PATCH KIDS Red Berry Variegate. Simmer, uncovered, 20 min. Let cool 30 min.
  2. Stir  SOUR PATCH KIDS Red Berry Variegate into 10 oz. of the BBQ Sauce. Reserve remaining BBQ Sauce for another use. Refrigerate until ready to use.
  3. Breaded Chicken Breasts:
  4. Combine  flour and potato starch in shallow bowl. Coat chicken in flour mixture, dip in buttermilk, then coat in combined bread crumbs. Place on parchment paper-lined sheet pan. Refrigerate until ready to use.
  5. When  ready to serve, deep-fry chicken in 350°F oil 3 to 4 min. or until chicken is done (165°F).
  6. Bacon with SOUR PATCH:
  7. Place  bacon on rack in half sheet pan. Bake in 325°F standard oven 25 to 30 min. or until deep golden brown.
  8. Meanwhile,  whisk remaining ingredients until smooth. Remove bacon from oven and brush both sides with SOUR PATCH mixture. Bake an additional 5 min. Cool to room temperature.
  9. Sandwich Assembly:
  10. Fill  1 donut sandwich with 1 oz. pickles, 1 Breaded Chicken Breast, 1/4 cup BBQ Sauce with SOUR PATCH and 2 bacon slices.
  11. TIP:

    Mix SOUR PATCH KIDS Variegate and your favorite barbecue sauce to create your perfect flavor ratio.

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