- Preparation Time : 10 mins | Cooking Time : 10 mins | Makes 4 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 664.84 kcal |
| Total Fat | 22.94 g |
| Saturated Fat | 4.53 g |
| Cholestrol | 89.44 mg |
| Sodium | 1335.29 mg |
| Total Carbs | 72.14 g |
| Dietary Fiber | 4.13 g |
| Sugars | 12.38 g |
| Protein | 36.46 g |
Ingredients List
- 2 boneless, skinless chicken breasts (about 1 lb.)
- 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® or Best Foods® Spicy Mayonnaise Dressing, divided
- 1 tsp. salt
- Vegetable oil for frying
- 4 brioche rolls
- 12 dill pickle chips
- 1 cup shredded lettuce
DIRECTIONS
-
Place chicken breasts between layers of plastic wrap and evenly pound to 1/4-inch thickness. Cut each piece in half.
-
Whisk together buttermilk and 4 Tbsp. of Hellmann’s® or Best Foods® Spicy Mayonnaise Dressing in large bowl well blended. Fully submerge 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.
-
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.
-
Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked.
-
To build the sandwiches, evenly divide remaining Mayonnaise Dressing on top and bottom buns; then top with fried chicken, pickles and lettuce. Enjoy!
