Ingredients
>
2 (about 1 lb) boneless, skinless chicken breasts
>
1 cup low-fat buttermilk
>
1 cup all-purpose flour
>
1/2 cup cornstarch
>
1 tbsp paprika
>
1 tbsp onion powder
>
1 tbsp garlic powder
>
1 cup Hellmann's ® Spicy Mayonnaise Dressing, divided
>
1 tsp salt
>
Vegetable oil, for frying
>
4 brioche rolls
>
12 dill pickle chips
>
1 cup shredded lettuce
Steps
1
Place chicken breasts between layers of plastic wrap and evenly pound to 1/4-inch thickness. Cut each piece in half.
2
Whisk together buttermilk and 4 Tbsp. of Hellmann’s® Spicy Mayonnaise Dressing in large bowl until well blended. Fully submerge chicken pieces in mixture. Set aside.
3
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.
4
Pour vegetable oil in large high-sided heavy-duty skillet or pot until about ½-inch deep. Heat over medium-high heat until temperature reaches 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to form a thick crust.
5
Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked.
6
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: If not frying immediately, chicken can marinate covered in refrigerator for up to 24 hours.
Comments
Recipe provided by Hellmann's®.