Ingredients
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2 (about 1 lb) boneless, skinless chicken breasts, pounded to 1/4-inch thickness and halved
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1 cup low-fat buttermilk
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1 cup Hellmann's ® Spicy Mayonnaise Dressing, divided
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1 cup all-purpose flour
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1/2 cup cornstarch
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1 tbsp paprika
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1 tbsp onion powder
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1 tbsp garlic powder
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1 tsp salt
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Vegetable oil, for frying
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4 brioche rolls
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12 dill pickle chips
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1 cup shredded lettuce
Steps
1
Whisk together buttermilk and 4 Tbsp. Hellmann’s® Spicy Mayonnaise Dressing in a large bowl. Fully submerge chicken pieces in the mixture and set aside.
2
In a shallow bowl, whisk together flour, cornstarch, paprika, onion powder, garlic powder, and salt. Drizzle 2 Tbsp. of the buttermilk mixture into the flour and mix with a fork to create shaggy clumps.
3
Pour oil into a large heavy skillet to ½-inch depth and heat over medium-high heat until it reaches 350°F.
4
Dredge chicken pieces in flour mixture, pressing gently to adhere crust. Fry in hot oil for 3 minutes per side until thoroughly cooked (internal temperature reaches 165°F).
5
To build the sandwiches, evenly divide remaining Hellmann’s® Spicy Mayonnaise Dressing on top and bottom buns; then top with fried chicken, pickles and lettuce. Enjoy!
Tips
Chef’s Tips: Try using smoked paprika to add a delicious smoky spicy flavor to the fried chicken.
Make Ahead Tip: The chicken can marinate in the buttermilk and spicy mayo mixture covered in the refrigerator for up to 24 hours before frying.
Comments
Recipe provided by Hellmann's®