Smoky ‘n Spicy Southwest Ranch Chicken Sandwich

Name: Smoky ‘n Spicy Southwest Ranch Chicken Sandwich
Yield: 6
Ingredients: 2.0cups Buttermilk; 2.0Tbsp Tabasco; 2.0lbs Chicken tenders; 1.5cups Hellmann's® Classics Ranch Dressing 4 x 1 gal; 1.0Tbsp Umeboshi Paste; 0.25tsp Ghost Pepper, powder; 0.5cup Hellmann's® Real Mayonnaise 4 x 1 gal; 2.0tsp Miso, white; 4.0cups Napa cabbage, shredded thin; 1.0cup Diakon, fine julienne; 1.0cup Cucumber, julienned; 1.0Tbsp Cilantro, rough chop; 1.0Tbsp Purple Shiso, chiffonade; 0.25cup Sugar; 0.25cup ZhenJiang vinegar or rice vinegar; 1.0each Lemon juice, fresh; 0.0x Salt, to taste; 2.0cups All-purpose flour; 0.75cup Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 7.9 lb; 0.0x Oil for frying; 4.0each Bread, brioche buns

Smoky ‘n Spicy Southwest Ranch Chicken Sandwich – - Recipe

Talk about flavor bomb. Zesty umeboshi, smoky, spicy ghost pepper, and crispy tender chicken. Served on a brioche roll with sweet and sour slaw.

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Prepare the Chicken

Buttermilk 2.0 cups
Tabasco 2.0 Tbsp
Chicken tenders 2.0 lbs

Make the Ranch Sauce, Miso Mayo and Slaw

Hellmann's® Classics Ranch Dressing 4 x 1 gal 1.5 cups
Hellmann's® Classics Ranch Dressing 4 x 1 gal
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Umeboshi Paste 1.0 Tbsp
Ghost Pepper, powder 0.25 tsp
Hellmann's® Real Mayonnaise 4 x 1 gal 0.5 cup
Hellmann's® Real Mayonnaise 4 x 1 gal
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Miso, white 2.0 tsp
Napa cabbage, shredded thin 4.0 cups
Diakon, fine julienne 1.0 cup
Cucumber, julienned 1.0 cup
Cilantro, rough chop 1.0 Tbsp
Purple Shiso, chiffonade 1.0 Tbsp
Sugar 0.25 cup
ZhenJiang vinegar or rice vinegar 0.25 cup
Lemon juice, fresh 1.0 each
Salt, to taste

Fry the Chicken Tenders

All-purpose flour 2.0 cups
Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 7.9 lb 0.75 cup
Knorr® Professional Caldo de Pollo/Chicken Bouillon 4 x 7.9 lb
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Oil for frying

Assemble the Sandwich

Bread, brioche buns 4.0 each

Knorr®

Fall

Limited Service Restaurants

Hellmann's®

Senior Living

Sauces & Dips

Full Service Restaurants

Appetizer/Shareable

Main Course

Chicken

Spring

Winter

Summer

Delivery and Takeaway

Sandwiches

Talk about flavor bomb. Zesty umeboshi, smoky, spicy ghost pepper, and crispy tender chicken. Served on a brioche roll with sweet and sour slaw.

...

Preparation

Prepare the Chicken
- Mix the buttermilk and Tabasco. Lay the chicken tenders in the mixture for 24 hours, or at least 6 hours.
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.
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.
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.