Ingredients (11)
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seeded burger buns or white bread slices 4
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dill or bread & butter pickle slices ¼ cup
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vegetable or canola oil for frying
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TRUFF Original Hot Sauce ¼ cup
Marinade
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boneless, skinless chicken breasts 4
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TRUFF Original Hot Sauce ⅓ cup
Batter
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all-purpose flour 1 ½ cups
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garlic powder 1 teaspoon
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paprika ½ teaspoon
Steps (11)
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1
Score chicken breasts to create slits in the thickest parts of the breast.
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2
Place chicken in a large zipper bag, add the TRUFF and Hidden Valley® Ranch, seal and refrigerate overnight.
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3
Place flour, garlic powder and paprika in a bowl and whisk to combine.
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4
Cover and set aside.
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5
Remove the chicken from the marinade.
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6
Fill a pot 1/4 full with oil and heat over high heat.
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7
Coat the chicken breasts in the flour mixture, using your hands to press the flour.
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8
Set the breaded chicken aside for five minutes before frying.
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9
Once the oil is hot, fry the chicken for 10–12 minutes or until cooked through.
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10
Remove from the oil and set aside to drain on a wire rack.
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11
Divide the hot chicken between buns and top with pickles and more Original Ranch® and TRUFF Original Hot Sauce.
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