Directions: |
Directions:1. Prepare sweet hickory spread by melting 3 tablespoons butter in a saute pan over medium heat. Add 1 cup minced onion
and saute for 7 to 10 minutes or until the onions start to brown. Turn the heat down to medium/low and add 2 teaspoons of
flour and stir until the flour is mixed in. Let this simmer for a minute or two, then add molasses, water, vinegar, and hickory
salt. If you can't find hickory salt, replace it with 1/8 teaspoon salt, and 1/8 teaspoon liquid hickory smoke. Simmer sauce for 4
to 5 minutes or until thick. Remove from the heat and cover.
2. Make the crunchy onion rings by pouring milk into a large bowl. Combine the flour, salt, and black pepper in another bowl.
Dip onion rings in the flour mixture first, then into the milk and back into the flour. Arrange all of the coated rings on a plate to
rest while you heat up 2 cups canola oil in a large saucepan over medium/low heat (you can also use a deep fryer for this
step, just use the amount of oil required by the fryer manufacturer and set the temperature to 375 degrees F). Test the oil by
dropping in a pinch of flour. It should bubble. When the oil is hot, fry a handful of onion rings at a time in the oil until golden
brown (3 to 5 minutes). Drain them on paper towels.
3. To cook the chicken, preheat a saute or griddle pan over medium heat. Pound your chicken with a kitchen mallet so that it
has a uniform thickness of about 1/2 inch (it will plump a bit as you cook it), then trim any excess meat away that would hang
off the sandwich. Rub each chicken breast with some vegetable oil, then sprinkle each breast with salt and a pinch of pepper.
Grill chicken breast fillets for 4 to 6 minutes per side until done.
4. As your chicken cooks, spread a little melted butter on the faces of your two hamburger buns and toast the faces of the
buns on another pan or griddle set to medium heat until light brown.
5. Build each sandwich by first spreading some of the sweet hickory spread on the face of the bottom bun.
6. Tear a leaf of green leaf lettuce to fit on the bottom bun.
7. Arrange two tomato slices on the lettuce on each sandwich.
8. Stack the grilled chicken breast on the tomato slices.
9. Place a slice of Cheddar on the chicken breast on each sandwich.
10. Stack a handful of crunchy onion rings on the sandwich, then top the sandwich off with the crown bun. Serve with a small
bowl of barbecue sauce on the side.
Makes 2 sandwiches. |
This recipe for DENNY'S BBQ CHICKEN SANDWICH is from