Smoky ‘n Spicy California Ranch Chicken Sandwich

Name: Smoky ‘n Spicy California Ranch Chicken Sandwich
Yield: 6
Ingredients: 500.0ml Buttermilk; 30.0ml Tabasco; 1.0kg Chicken tenders; 375.0ml Hellmann's® Classics Ranch Dressing 2 x 3.78 L; 125.0ml Hellmann's® Real Mayonnaise Squeeze Bottle 12x340 ml; 60.0ml Rice Vinegar; 0.0pinch Salt, to taste; 15.0ml Umeboshi Paste; 2.0g Ghost Pepper, powder; 11.0g Miso paste, white; 400.0g Napa cabbage, shredded thin; 115.0g Diakon, julienned; 120.0g Cucumber, julienned; 4.0g Cilantro, rough chop; 15.0g Purple shiso, chiffonade; 60.0g Sugar; 1.0each Lemon, juice only; 0.0as needed Oil, for (deep)frying; 260.0g All-purpose flour; 85.0g Knorr® Professional Chicken Broth Mix 6 x 1 kg; 6.0each Bread, brioche buns

Smoky ‘n Spicy California Ranch Chicken Sandwich – - Recipe

Talk about flavour bomb. Zesty umeboshi, smoky, spicy ghost pepper, and crispy tender chicken. Served on a brioche roll with sweet and sour slaw.

...

Prepare the Chicken

Buttermilk 500.0 ml
Tabasco 30.0 ml
Chicken tenders 1.0 kg

Make the Ranch Sauce, Miso Mayonnaise and Slaw

Hellmann's® Classics Ranch Dressing 2 x 3.78 L 375.0 ml
Hellmann's® Classics Ranch Dressing 2 x 3.78 L
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Hellmann's® Real Mayonnaise Squeeze Bottle 12x340 ml 125.0 ml
Hellmann's® Real Mayonnaise Squeeze Bottle 12x340 ml
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Rice Vinegar 60.0 ml
Salt, to taste
Umeboshi Paste 15.0 ml
Ghost Pepper, powder 2.0 g
Miso paste, white 11.0 g
Napa cabbage, shredded thin 400.0 g
Diakon, julienned 115.0 g
Cucumber, julienned 120.0 g
Cilantro, rough chop 4.0 g
Purple shiso, chiffonade 15.0 g
Sugar 60.0 g
Lemon, juice only 1.0 each

Fry the Chicken Tenders

Oil, for (deep)frying
All-purpose flour 260.0 g
Knorr® Professional Chicken Broth Mix 6 x 1 kg 85.0 g
Knorr® Professional Chicken Broth Mix 6 x 1 kg
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Assemble the Sandwich

Bread, brioche buns 6.0 each

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Chicken

Talk about flavour bomb. Zesty umeboshi, smoky, spicy ghost pepper, and crispy tender chicken. Served on a brioche roll with sweet and sour slaw.

...

Preparation

Prepare the Chicken
- Mix the buttermilk and tabasco. Lay the chicken tenders in the mixture for 24 hours, or at least 6 hours.
Make the Ranch Sauce, Miso Mayonnaise and Slaw
- Combine the Hellmann's® Creamy Ranch Dressing with the umeboshi paste and ghost pepper. Hold in the fridge until ready to use.
- Mix the Hellmann's® Real Mayonnaise and miso together and hold cold as well.
- Mix together the cabbage, daikon, cucumber, cilantro, and shiso. In a separate bowl combine the sugar, vinegar, lemon juice, and a pinch of salt. Mix together and hold until needed.
Fry the Chicken Tenders
- When getting ready to make the dish, heat the oil in a stock pot or use a fryer.
- Mix the flour and Knorr® Chicken Broth Mix together in a bowl. Move the chicken tenders from the buttermilk to the flour, then repeat once more. Fry until golden (about 4-5 minutes). Transfer to wire rack while the rest are made. The tenders can be held in a warm oven.
Assemble the Sandwich
- When ready to serve, slightly toast the brioche buns and spread with 5 ml of the miso mayonnaise on bottom bun.
- Lay the chicken tenders on the bun, top with30 mlof the Ranch sauce, and ½ cup of slaw. Top with bun and skewer. Serve with extra ranch and fries or tots.