Directions

1. 1. Fill a heavy skillet with oil to about one inch deep; set the burner to medium high (6 on a scale of 10) and heat the oil to approximately 350 degrees F.
2. 2. 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.
3. 3. Stir together the flour and salt in a medium bowl. Pour the milk into a separate bowl.
4. 4. 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 set in the refrigerator for 10 to 15 minutes.
5. 5. Drop the chicken breast into the hot oil and fry for 10 to 15 minutes or until the outside becomes golden brown (be sure its fully cooked). Drain on paper towels.
6. 6. As the chicken is frying, toast or grill the faces of the hamburger bun until light brown.
7. 7. The sandwiches are served open face, so place the buns face up on the plate. On the face of each top bun place the leaf of lettuce. On the lettuce stack two slices of tomato. Separate the slice of red onion and place two or three onion rings on the tomato slices.
8. 8. When the chicken breast has 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.
9. 9. Stack the chicken breast on the bottom half of each hamburger bun. Serve with bleu cheese (or ranch) dressing on the side.