Chipotle Lime Crispy Chicken Sandwich

Ingredients

Chipotle Lime Crispy Chicken Sandwich

• ½ cup Chipotle Mayo Sauce + extra for dressing sandwiches, recipe follows
• 1 ½ cups Panko bread crumbs
• 1 teaspoon poultry seasoning
• 1 teaspoon Creole seasoning
• 4 boneless chicken breasts
• 4 tablespoons vegetable oil
• 4 crusty sourdough buns
• 8 slices tomato, to dress sandwich
• Lettuce leaves, to dress sandwich

Chipotle Mayo Sauce

• ½ cup Blue Plate® Mayonnaise
• ½ cup sour cream (or Mexican crema)
• 3 teaspoons lime juice
• 2 to 3 teaspoons chipotles in adobo, finely chopped
• ¼ teaspoon chili powder
• ¼ teaspoon fine sea salt

Directions

1. Make the Chipotle Mayo Sauce: (Makes 1 cup. Reserve any extra sauce for another use.) Combine mayonnaise, sour cream, lime juice, chipotles, chili powder and sea salt in a mixing bowl and stir well. (Optional: Cover and let stand in the refrigerator for up to 30 minutes to allow the flavors to meld together.)
2. Place the 1/2 cup of Chipotle Mayo Sauce in a medium shallow bowl.
3. In another shallow bowl, mix the Panko bread crumbs, poultry seasoning and Creole seasoning.
4. Brush the chicken breasts with the Chipotle Mayo Sauce and, using the one-wet-one-dry method for hands, use the other hand to press both sides of each chicken breast into the Panko mix, pressing well to adhere.
5. Place the breaded chicken on a plate, lightly cover with plastic wrap and refrigerate for 10 minutes.
6. Heat the vegetable oil in a large saute pan until shimmering.
7. Cook the chicken breasts in the pan until crispy and golden brown on each side and internal temperature reaches 160°F.
8. Dress the buns with Chipotle Mayo Sauce, lettuce and tomato, place a chicken breast on each bun and serve.