Pickle the Onions (If making from scratch):

1. In a jar or bowl, combine vinegar, water, sugar, and salt. Stir to dissolve, then add red onions.
2. Let sit at room temp for at least 30 minutes, or refrigerate for up to 1 week.

Marinate the Chicken:

1. In a bowl, whisk together buttermilk, salt, smoked paprika, garlic powder, and black pepper.
2. Add chicken and marinate for at least 30 minutes, or up to overnight in the fridge.

Fry the Chicken:

1. Heat 1 to 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C).
2. In a shallow dish, combine flour and cornstarch.
3. Remove chicken from marinade, letting excess drip off, then dredge in flour mixture—pressing to coat thoroughly.
4. Fry chicken in batches until golden brown and cooked through (internal temp 165°F), about 3–4 minutes per side.
5. Transfer to a wire rack or paper towel–lined plate. Season with salt while hot.

Build the Sandwich:

1. Lightly butter or mayo the brioche buns and toast until golden.
2. Spread the bottom bun with a generous layer of Good Foods Spicy Mexican Street Corn Dip.
3. Top with crispy chicken, avocado slices, pickled red onions, and more dip if desired.
4. Crown with the top bun.

• FOR THE CHICKEN:

• 2 large boneless skinless chicken breasts, halved lengthwise (to make 4 thin cutlets)

• 1 cup buttermilk

• 1 tsp kosher salt

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp black pepper

• 1 cup all-purpose flour

• ½ cup cornstarch

• Neutral oil, for frying

• SANDWICH BUILD:

• 4 brioche buns, lightly toasted

• ½ cup Good Foods Spicy Mexican Street Corn Dip

• 1 ripe avocado, sliced

• ½ cup pickled red onions (store-bought or see quick recipe below)

• Butter or mayo, for toasting buns

• QUICK PICKLED RED ONIONS (OPTIONAL):

• ½ red onion, thinly sliced

• ½ cup apple cider vinegar

• ½ cup warm water

• 1 tsp sugar

• ½ tsp salt