Nashville Hot Chicken Sandwich with Ranch Dressing & Dip

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• 1 cup flour
• 1 cup Toby’s Ranch Dressing & Dip
• 2 tbsp. cayenne powder
• Salt and pepper, to taste 
• 1 egg
• 2 medium chicken breast cutlets, gristle removed
• oil for frying
• 2 cups shredded lettuce or sub for coleslaw
• 2 brioche buns
• bread and butter pickle chips, optional

Gather all ingredients. In a shallow bowl or dish, mix half the cayenne powder with the breadcrumbs and a tsp of salt.

In a second bowl, combine and mix the flour, Toby’s Ranch Dressing & Dip, the remaining cayenne powder, salt & pepper, and egg. Whisk and add water for desired thickness.

Coat each of the chicken cutlets in the batter, then gently bread with breadcrumbs.

Heat one inch of oil in a large pot to 350 degrees F and carefully place in the pieces of chicken. Cook for 4 minutes on each side, or until the internal temperature reaches 160 degrees F. Place the chicken on a cooling rack or paper towel lined plate.

Add a dollop of Toby’s Ranch on to each brioche bun. Stack on the hot chicken, lettuce, and serve. Enjoy your Nashville Hot Chicken Sandwich!