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Prepare the Chicken

  • Chicken breasts, boneless, skinless (about 4 oz. ea.) 4.0 each

Prepare the Dredge

Fry the Chicken

  • Vegetable oil for frying, as needed

Prepare the Sandwinches

  • Brioche bun 4.0 ea
  • Dill Pickle Chips 1.0 cup
  • Lettuce, shredded 1.0 cup
  1. Prepare the Chicken

    Place chicken breast between layers of plastic wrapand evenly pound until 1/4-inch thin. Cut in half tocreate a size to fit the bun.
  2. Prepare the Dredge

    • In a large bowl whisk together buttermilk and 4 Tbsp.of the Hellmann’s Spicy Mayo until well blended. Fullysubmerge chicken pieces in mixture. Set aside.
    • In separate shallow bowl whisk together flour, cornstarch, spices and salt until blended. Drizzle 2 Tbsp.of buttermilk mixture into flour mixture and gently mix with a fork to create a few shaggy clumps.
  3. Fry the Chicken

    Place vegetable oil in large high-sided heavy-dutyskillet or pot until about ½-inch deep. Heat overmedium-high heat or until temperature reaches 350F.Dredge one piece of chicken at a time into flourmixture gently pressing, including any clumps, to forma thick crust. Place in hot oil and fry 3 minutes perside or until chicken is thoroughly cooked. Repeatwith remaining chicken pieces.
  4. Prepare the Sandwinches

    To build the sandwiches, evenly divide remainingHellmann’s Spicy Mayo on top and bottom buns; thenplace each sandwich with fried chicken, pickles and lettuce
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