Smoky ‘n Spicy California Ranch Chicken Sandwich
Talk about flavour bomb. Zesty umeboshi, smoky, spicy ghost pepper, and crispy tender chicken. Served on a brioche roll with sweet and sour slaw.
Ingredients
Prepare the Chicken
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Buttermilk 475 ml
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Tabasco 30 ml
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Chicken tenders 1 kg
Make the Ranch Sauce, Miso Mayonnaise and Slaw
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Umeboshi Paste 1 Tbsp
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Ghost Pepper, powder 0.25 tsp
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Miso Paste, white 2 tsp
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Napa cabbage, shredded thin 4 cups
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Diakon, fine julienne 1 cup
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Cucumber, julienne 1 cup
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Cilantro, rough chop 1 Tbsp
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Purple Shiso, chiffonade 1 Tbsp
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Sugar 0.25 cup
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Rice Vinegar 60 ml
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lemon juice 1 each
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Salt, to taste
Fry the Chicken Tenders
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Oil, for (deep)frying
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All-purpose flour 2 cups
Preparation
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Prepare the Chicken
- Mix the buttermilk and tabasco. Lay the chicken tenders in the mixture for 24 hours, or at least 6 hours.
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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.
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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.
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Assemble the Sandwich
- When ready to serve, slightly toast the brioche buns and spread with 1 tsp of the miso mayo on bottom bun.
- Lay the chicken tenders on the bun, top with 2 Tbsp of the Ranch sauce, and ½ cup of slaw. Top with bun and skewer. Serve with extra ranch and fries or tots.