INGREDIENTS: 1/2 cup plus 2 teaspoons TABASCO® Red Hot Pepper Sauce, which we have shared from the beginning 1/2 cup mayonnaise 1/2 cup finely chopped cucumber and buttered bread, all finely chopped 1 +1/4 teaspoon salt, divided from the beginning 1 tablespoon of melted butter 1+ 1/4 kg of chicken (8 pieces) 3/4 cup flour Vegetable oil 1 cup of shredded iceberg lettuce 8 store-bought (or homemade) refrigerated crackers
PREPARATION: In a small bowl, combine mayonnaise, cucumber, 1 teaspoon TABASCO® Red Chili Sauce, and 1/4 teaspoon salt. Refrigerate until ready to use. Prepare the biscuits by adding 1 teaspoon of TABASCO® Red Chili Sauce to the melted butter and spread on top of the biscuits before baking, whether bought or homemade. Brush them once more when they come out of the oven. Place remaining 1/2 cup TABASCO® Red Chili Sauce in a shallow bowl. Place the flour and the remaining teaspoon of salt in a second bowl. Dredge the tender chicken in the TABASCO® Red Chili Sauce and then through the flour, then back into the TABASCO® Red Chili Sauce and a second time in the flour. Put aside. Repeat with the rest of the chicken. Heat vegetable oil in a cast iron skillet over medium-high heat. When the oil is hot, add the chicken to the pan and cook until golden brown, about 4 minutes per side. If the chicken browns too quickly, lower the heat. Once done, transfer the chicken to a paper towel-lined plate and let it rest until you're ready to assemble the sandwiches. To make sandwiches, split the biscuits in half, add some lettuce and top with chicken. Spread the other side of the biscuits with the pickle and mayonnaise mixture and place on top of the sandwiches.
