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Prepare the Chicken

  • Buttermilk 2 cups
  • Tabasco 2 Tbsp
  • Chicken tenders 2 lbs

Make the Ranch Sauce, Miso Mayo and Slaw

Fry the Chicken Tenders

Assemble the Sandwich

  • Bread, brioche buns 4 each
  1. Prepare the Chicken

    • Mix the buttermilk and Tabasco. Lay the chicken tenders in the mixture for 24 hours, or at least 6 hours.
  2. Make the Ranch Sauce, Miso Mayo and Slaw

    • Combine the Hellmann's® Classics Salad Dressing Ranch with the umeboshi paste and ghost pepper.Chill until ready to use.
    • Mix the Hellmann's® Real Mayonnaise and the miso together and hold cold as well.
    • Mix together the cabbage, daikon, cucumber, cilantro, and shiso. In a separate bowl combine the sugar, vinegar, lemon juice, and a pinch of salt. Mix together and hold until needed.
  3. Fry the Chicken Tenders

    • When getting ready to make the dish, heat the oil in a stock pot or use a fryer.
    • Mix the flour and Knorr® CALDO DE POLLO together in a bowl. Move the chicken tenders from the buttermilk to the flour, then repeat once more. Fry until golden (about 4-5 minutes). Transfer to wire rack while the rest are made. The tenders can be held in a warm oven.
  4. Assemble the Sandwich

    • When ready to serve, slightly toast the brioche buns and spread with 1 tsp of the miso mayo on bottom bun.
    • Lay the chicken tenders on the bun, top with 2 Tbsp of the Ranch sauce, and ½ cup of slaw. Top with bun and skewer. Serve with extra ranch and fries or tots.
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