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Chicken Nugget BLTs

Recipe Source by the Perdue Farms Culinary Team

Chicken Nugget BLTs

Recipe Source by the Perdue Farms Culinary Team

A lunchtime treat or mid-afternoon snack! The taste of classic chicken and waffles is paired with BLT toppings for a bite that's out of this world. Remember to use red, ripe tomatoes and Niman Ranch bacon!

Recipe Quick Facts

Prep
10
Minutes .
Cook
15
Minutes .
Makes
12
Servings .
The link to Chicken Nugget BLTs has been copied

Ingredients

Ingredients

  • 12 Perdue Chicken Breast Nuggets
  • 6 slices bacon
  • 24 mini waffles
  • 1/4 cup mayonnaise
  • 3/4 cup shredded lettuce
  • 4 Roma tomatoes, sliced into 12

Made with Our

1.8-lb. bag of lightly seasoned and breaded chicken breast nuggets

Your Price

$11.99 Each
avg/ea
1.38-lb. bag of gluten-free and organic chicken breast nuggets

Your Price

$16.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Preheat your oven to 425 F. Wrap each nugget with bacon, cutting off the excess. Place on a foil-lined baking sheet. Bake for 15 to 20 minutes until chicken is heated through and the bacon is crisp. Internal temperature should reach 150 to 160 F.

Step 2

Recipe step image

Step 2

Place 24 mini waffles on another baking sheet. Three to 4 minutes before the chicken is done, pop the waffles into the same oven and toast until crispy and warm.

Step 3

Recipe step image

Step 3

To assemble, smear a teaspoon of mayonnaise on each of 12 waffles. Top with some shredded lettuce and a slice of tomato. Place a bacon-wrapped chicken nugget on top of tomato.

Step 4

Recipe step image

Step 4

Place another mini waffle on top of each nugget. Skewer each chicken bite with a toothpick and serve.

Note: Nutritional information based on Perdue Chicken Breast Nuggets

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS