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Categories:
chicken breasts cola bourbon mayonnaise scallions pimentos salt Sandwich celery garlic buttermilk quick-mixing salt rolls
Viewed: 69 - Published at: 6 years agoIngredients
- 8 each boneless skinless chicken breasts (6 oz.)
- 3 cups cola
- 1 cup bourbon
- Tapatio Mayo:
- 1-1/2 cups KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1/4 cup TAPATIO Hot Sauce
- 1 Tbsp. scallions, finely chopped
- 1 Tbsp. diced pimentos
- 1/4 tsp. salt
- Sandwich Assembly:
- 2 cups celery leaves
- 3 Tbsp. garlic, thinly sliced
- 1 cup buttermilk
- 1 cup quick-mixing all-purpose flour
- 1 tsp. salt and pepper
- 16 each Sweet Hawaiian dinner rolls, split
Method
- Combine chicken, cola and bourbon.
- Refrigerate 1 hour.
- Tapatio Mayo: Combine ingredients until well blended; refrigerate until ready to use.
- Sandwich Assembly: Deep-fry celery leaves in 320 degrees F oil until crisp.
- Drain.
- Pan-fry garlic in 1/2-inch oil until golden brown.
- Drain.
- Remove chicken from brine; discard brine.
- Cut each chicken breast in half.
- Coat in buttermilk then dredge in seasoned flour.
- Deep-fry in 350 degrees F oil until done (165 degrees F).
- Drain well.
- Fill 1 roll with 2 Tbsp.
- Tapatio Mayo, 1/2 tsp.
- garlic chips, 2 Tbsp.
- celery leaves and 1 fried chicken half.
