Smoky ‘n Spicy California Ranch Chicken Sandwich

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.

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