Buffalo Chicken Sandwich
BUFFALO CHICKEN SANDWICH
Bennigan's Copycat Recipe
oil for deep frying
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 cup whole milk
1 boned and skinned chicken breast halves
1 hamburger bun
1 leaf green leaf lettuce
2 slices tomato 1 slice red onion
2 tablespoons hot sauce
bleu cheese salad dressing
Preheat the oil to 350 degrees in a deep fryer or a large frying pan over medium heat. Use just enough oil to cover the chicken breast. Stir together the flour and salt in a medium bowl. Pour the milk into another medium bowl. Trim the chicken of any fat. Cut the thin, pointed end off the breast.
Pound on the chicken with a meat-tenderizing mallet to flatten the breast and shape it to fit better on the bun. Dip the chicken in milk , then in the flour, being sure to coat the entire surface of the chicken. Take the coated chicken breast and repeat the process. Let the chicken sit in the refrigerator for 10 to 15 minutes.
Drop the chicken breast into the hot oil and fry for 10 minutes or until the outside becomes golden brown. Drain on paper towels. As the chicken is frying, toast or grill the face of the hamburger bun until light brown.
The sandwich is served open face, so place the bun face up on the plate. On the face of the top bun place the leaf of lettuce. On the lettuce stack two slices of tomato. Separate the slice of red onion and places 2 to 3 rings of onion on the tomato slices.
When the chicken breast has cooked and drained, place it in a plastic container that has a lid. Pour the hot sauce into the container, put the lid on top, and shake gently to coat the chicken with hot sauce. Be sure to shake only enough to coat the chicken. If you shake too hard, the crispy coating will fall off the chicken. Stack the chicken breast on the bottom half of the hamburger bun and place it on the plate beside the top half of the sandwich. Serve open face, with bleu cheese dressing on the side.