DORITOS® FLAMIN’ HOT® COOL RANCH® CRISPY CHICKEN SANDWICH

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
For the chicken: Add the chicken cutlets in a large plastic bag with flour and a generous pinch of salt, then shake to combine.

Step 5
Whisk eggs in a medium bowl and put the remaining crushed chips into a second bowl.

Step 6
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.

Step 7
Heat a large skillet over medium heat with 1/4-inch of oil at the bottom.

Step 8
Add breaded chicken cutlets into the pan and cook until crispy on both sides, about 3 minutes per side.

Step 9
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.

Step 10
Try this with DORITOS^® COOL RANCH^® Jalapeño Dip to take this recipe to ANOTHER LEVEL^®