INGREDIENTS
- 1 cup cabbage, thinly sliced
- 1 scallion, thinly sliced
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- Salt, to taste
- 40 NEW! DORITOS®️ FLAMIN' HOT®️ COOL RANCH®️
- 1 cup mayo
- 1 tbsp lime juice
- Salt, to taste
- 1 tbsp canola oil
- 1/4 cup flour
- 1 egg
- 3 pounded chicken cutlets
- 2 buns
- Hot honey, to drizzle
Instructions
- Make the slaw by tossing together the cabbage, scallion, rice wine vinegar, sesame oil, sesame seeds, and salt to taste in a large mixing bowl. Set aside.
- In a food processor, blitz all the chips until they’re the size and texture of breadcrumbs. You’ll be using these to make an aioli and bread the chicken cutlets.
- To make the aioli: Remove all but 2 tablespoons of crushed chips. Then, add mayo and lime juice to the processor. Process until smooth. Add salt to taste.
- For the chicken: Add the chicken cutlets in a large plastic bag with flour and a generous pinch of salt, then shake to combine.
- Whisk eggs in a medium bowl and put the remaining crushed chips into a second bowl.
- Shake off excess flour from the cutlets and dredge them, one at a time, through the eggs and then the crushed chips. Repeat until all the chicken cutlets are breaded.
- Heat a large skillet over medium heat with 1/4-inch of oil at the bottom.
- Add breaded chicken cutlets into the pan and cook until crispy on both sides, about 3 minutes per side.
- Toast the buns and slather both sides with a generous layer of aioli, followed by the chicken, a drizzle of hot honey, the slaw, and the top bun.
- Try this with DORITOS® COOL RANCH® Jalapeño Dip to take this recipe to ANOTHER LEVEL®
