Knorr Double Up

Knorr Double Up

Preparation Time10 mins Cooking Time20 mins Makes 4

Create the supreme chicken sandwich at home with the Knorr Double Up. Tender chicken, tasty layers, and Knorr’s rich flavor make each bite irresistible. Knorr Double Up a unique sandwich that replaces traditional bread buns with two crispy, Cajun chicken cutlets seasoned with Knorr Bouillon. Inside, you’ll find cheese and crispy bacon topped with creamy Hellmann’s Real Mayo.

Nutritional Information

Calories

619.764kcal (4 serving)

Total Fat

20.62g (4 serving)

Saturated Fat

4.84g (4 serving)

Trans Fat

0.117g (4 serving)

Cholesterol

203.043mg (4 serving)

Sodium

1644.076mg (4 serving)

Total Carbs

35.924g (4 serving)

Dietary Fiber

1.271g (4 serving)

Sugars

3.608g (4 serving)

Protein

66.864g (4 serving)

Ingredients List
  1. 1 cup low-fat buttermilk
  2. 1/4 cup pickle juice (optional)
  3. 1 tbsp Cajun seasoning, divided
  4. 1.5 tbsp. Knorr® Granulated Chicken Bouillon, divided
  5. 8 small boneless, skinless chicken breast (about 1/4-in. thick and 4 oz. each) (See tip)
  6. 1 cup all-purpose flour
  7. 1/4 cup cornstarch
  8. 1 tbsp baking powder
  9. 4 slices crisp-cooked low sodium bacon
  10. vegetable oil for frying
  11. 4 slices reduced-fat cheddar cheese
  12. 3 tbsp. Hellmann’s® or Best Foods® Real Mayonnaise

Directions

Print

1. Whisk together buttermilk, pickle juice, ½ Tbsp Cajun seasoning, and 1 Tbsp of Knorr® Granulated Chicken Bouillon in large bowl until well blended. Fully submerge chicken in mixture. Set aside.

2. In separate shallow bowl, whisk together flour, baking powder, cornstarch, and remaining ½ Tbsp. each Bouillon and Cajun seasoning until blended. Drizzle 2 Tbsp. buttermilk mixture into flour mixture and gently mix with a fork to create a few clumps that will help form a thick crust.

3. Pour vegetable oil into large skillet until about ½-inch deep. Heat over medium-high heat until 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to help form a thick crust.

4. In separate shallow bowl, whisk together flour, baking powder, cornstarch, and remaining ½ Tbsp. each Bouillon and Cajun seasoning until blended. Drizzle 2 Tbsp. buttermilk mixture into flour mixture and gently mix with a fork to create a few shaggy clumps.

5. Pour vegetable oil into large skillet until about ½-inch deep. Heat over medium-high heat until 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to form a thick crust.

6. Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked. Remove to paper towel lined plate.

7. To build each sandwich, start with a base of 1 piece cooked chicken, 1 slice cheddar cheese, 1 slice cooked bacon broken in half, and about 2 tsp. Hellmann’s Real Mayonnaise . Top with another piece cooked chicken.