Nashville Hot Pickle Sandwich

Name: Nashville Hot Pickle Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 boneless , skinless chicken breasts ( about 1 lb. ); 1 cup low-fat buttermilk; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 Tbsp. garlic powder; 1 Tbsp. onion powder; 1 tsp. paprika; 3/4 cup Hellmann’s® Pickle Mayo mayonnaise Dressing , divided; 1 tsp. salt; vegetable oil for frying; 1/2 cup melted butter; 3 to 4 tsp. ground cayenne red pepper; 1 tsp. brown sugar; 4 brioche rolls; 1 cup pickle Cole slaw *

NUTRITIONAL FACTS

Servings4

Value

Amount per Serving	Value

4 People

Servings
10 Mins

Prep Time
10 Mins

Cooking Time
20 Mins

Ready In

2 boneless , skinless chicken breasts ( about 1 lb. )
1 cup low-fat buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. paprika
3/4 cup Hellmann’s® Pickle Mayo mayonnaise Dressing , divided
1 tsp. salt
vegetable oil for frying
1/2 cup melted butter
3 to 4 tsp. ground cayenne red pepper
1 tsp. brown sugar
4 brioche rolls
1 cup pickle Cole slaw *

MADE WITH

For Pickle Cole Slaw: Combine 1 bag coleslaw mix (12 – 14 oz. bag) and toss with ½ cup Hellmann’s® Pickle Mayo. Let stand for at least 1 hour or refrigerate until ready to use.
For Chicken: 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 1/4 cup of Hellmann’s® Pickle Mayo 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°F. 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. Whisk together melted butter, cayenne and brown sugar until dissolved. Pour over cooked chicken and toss to fully coat.
To build the sandwiches, evenly divide remaining Pickle Mayo on top and bottom buns; then top with hot spicy fried chicken and Pickle Cole Slaw. Enjoy!