1 ½ Tbsp. Knorr® Granulated Chicken Bouillon, divided
8 small boneless, skinless chicken breasts (about ¼-in. thick and 4 oz. each) (See Note)
1 cup all-purpose flour
1/4 cup cornstarch
1 tbsp baking powder
4 slices crisp-cooked low sodium bacon
vegetable oil for frying
4 slices reduced-fat cheddar cheese
3 Tbsp. Hellmann’s Real Mayo
DIRECTIONS
Whisk together buttermilk, pickle juice, ½ Tbsp Cajun seasoning, and 1 Tbsp of Knorr® Granulated Chicken Bouillon in large bowl until well blended. Fully submerge chicken in mixture. Set aside.
In separate shallow bowl, whisk together flour, baking powder, cornstarch, and remaining ½ Tbsp. each Bouillon and Cajun seasoning until blended. Drizzle 2 Tbsp. buttermilk mixture into flour mixture and gently mix with a fork to create a few clumps that will help form a thick crust.
Pour vegetable oil into large skillet until about ½-inch deep. Heat over medium-high heat until 350°. Dredge one piece of chicken at a time into flour mixture gently pressing, including any clumps, to help form a thick crust.
Add chicken to hot oil and fry 3 minutes per side or until chicken is thoroughly cooked. Remove to paper towel lined plate.
To build each sandwich, start with a base of 1 piece cooked chicken, 1 slice cheddar cheese, 1 slice cooked bacon broken in half, and about 2 tsp. Hellmann’s Real Mayonnaise . Top with another piece cooked chicken.
Note: If you can’t find small chicken breasts, simply slice thicker chicken breasts into 1/4-in. thick portions (about 4 oz. each).
