Buttermilk Brined Hot Chicken Sandwich with Chipotle Mayonnaise

Ingredients

• 1/2 cup Buttermilk
• 4 Chicken breasts, 4 oz pieces
• 1 cup All-purpose flour
• 3 tbsp Garlic, granulated
• 1/4 cup Cajun seasoning
• 1 1/2 tsp Ground white pepper
• 1/4 cup Lawry's Seasoning
• 2 cups Shredded green cabbage
• 1/2 cup Lemon Vinaigrette (KE2956-2)
• 1/2 cup Hot Sauce (SJ5039HH)
• 8 fl oz Ken's Signature Chipotle Mayonnaise Sauce (KE1183-2)
• 4 Hawaiian buns
• 12-16 slices Sweet pickles

Directions

1. Buttermilk Brine: Combine buttermilk and Hot Sauce (SJ5039HH) in a small bowl. Pound out chicken breasts until about ¼ inch thick. Marinate chicken in the buttermilk brine overnight.
2. Chicken Dredge: Combine and mix flour, garlic, Cajun seasoning, white pepper, and Lawry's seasoning in a mixing bowl. Dredge buttermilk-brined chicken breast until coated completely. Shake off excess dredge and let sit for 15 minutes before frying.
3. Cabbage Slaw: Mix cabbage with Lemon Vinaigrette (KE2956-2) and let sit.
4. Fry the dredged chicken at 350°F until internal temp of 165°F.
5. Toast the Hawaiian bun and spread Ken's Signature Chipotle Mayonnaise Sauce (KE1183-2) on both sides.
6. Build the sandwich with pickle slices, chicken and cabbage slaw.