This classic sandwich has everything you need - super crispy chicken, creamy slaw and briney pickles.
What You Need
Original recipe yields 6 servings
1/2 cup flour
1/2 cup cornstarch
1 tsp. seasoned salt
1 cup buttermilk
3 large boneless skinless chicken breasts (1 lb.), cut crosswise in half, then pounded to 1/4-inch thickness
2 cups oil
2 tsp. HEINZ Spicy Brown Mustard
1/2 cup KRAFT Real Mayo Mayonnaise, divided
2 cups coleslaw blend (cabbage slaw mix)
1/2 cup CLAUSSEN Bread 'N Butter Pickle Chips, coarsely chopped
6 sandwich buns (4 inch), split
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Let's Make It
Combine flour, cornstarch and seasoned salt in pie plate. Pour buttermilk into separate pie plate.
Dip 1 chicken piece into flour mixture, turning to evenly coat both sides of chicken with flour mixture. Shake chicken gently over pie plate to remove excess flour mixture. Dip chicken into buttermilk, turning to evenly coat both sides with buttermilk; hold chicken over pie plate to let excess buttermilk drip back into pie plate. Return chicken to flour mixture to coat with second layer of flour mixture. Repeat with remaining chicken pieces.
Heat oil in large skillet on medium heat. Add chicken; cook 10 to 12 min. or until done and golden brown on both sides, turning occasionally. Drain on paper towels.
Meanwhile, mix mustard and 3 Tbsp. mayo until blended. Toss coleslaw blend with pickles in large bowl. Add mustard mixture; mix lightly.
Spread cut sides of buns with remaining mayo; fill with chicken and coleslaw.
How to Pound Meat
Just because pounding meat is a noisy task doesn't mean it needs to be a messy one. Place your meat in a freezer-weight resealable plastic bag, then press out the air and seal. Pound using a meat mallet, rolling pin or the bottom of a skillet until the meat is the desired thickness. Another option is to place your meat on a cutting board or countertop that has been covered in plastic wrap. Top with a second layer of plastic wrap before pounding as directed. (This method is especially useful when doing large batches.)
For extra flavor, pour 1 cup pickle juice over pounded chicken pieces in shallow dish. Refrigerate 30 min. to marinate. Drain chicken; discard marinade. Coat chicken with flour mixture, then buttermilk; cook as directed.
Serve with raw vegetables and your favorite fresh fruit to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.