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These spicy chicken sandwiches will grab the attention of every heat-loving foodie. Hidden Valley® Original Ranch® dressing and TRUFF Original Hot Sauce bring a new dimension of goodness to this crispy chicken favorite.
seeded burger buns or white bread slices
4
dill or bread & butter pickle slices
¼ cup
¼ cup
¼ cup
vegetable or canola oil for frying
⅓ cup
⅔ cup
boneless, skinless chicken breasts
4
all-purpose flour
1 ½ cups
garlic powder
1 teaspoon
paprika
½ teaspoon
For safe meat preparation, reference the USDA website.
Score chicken breasts to create slits in the thickest parts of the breast.
Place chicken in a large zipper bag, add the TRUFF and Hidden Valley® Ranch, seal and refrigerate overnight.
Place flour, garlic powder and paprika in a bowl and whisk to combine.
Cover and set aside.
Remove the chicken from the marinade.
Fill a pot 1/4 full with oil and heat over high heat.
Coat the chicken breasts in the flour mixture, using your hands to press the flour.
Set the breaded chicken aside for five minutes before frying.
Once the oil is hot, fry the chicken for 10–12 minutes or until cooked through.
Remove from the oil and set aside to drain on a wire rack.
Divide the hot chicken between buns and top with pickles and more Original Ranch® and TRUFF Original Hot Sauce.
