So, sometimes you just have to make use of what you have.. Like when you have an overload of hotdog buns and no hamburger buns.. And you want a chicken sandwich?!
Ok, I don’t know how much that happens to you, but that’s what going on over here.
I decided to use two chicken breasts from the fridge and make ‘em hotdog shaped! Then fry ‘em up, and top them with goodness!
So you know how Chick-fil-A’s new chicken finger sauce (The Chick-fil-A sauce) is apparently just a mixture of honey mustard and barbecue sauce… it makes sense.. Both are amazing on fried chicken! I made a homemade honey mustard sauce to drizzle over the top. And I used some pre-made barbecue sauce. Use whichever kind you want (or make your own), but I like to use a locally-made sauce called Viper sauce. I love the “Original” Spicy kind!
Happy to say I got to use the habanero provolone cheese that I got from the Farmer’s market Saturday (from AA Farm Creamery)! It was delish!
- Lay each chicken breast flat on a cutting surface and cut longways through the middle to make 4 ‘strips’. Salt and pepper each strip on each side, and roll each tightly in a piece of plastic wrap. (They will somewhat be shaped like a hotdog). Pace in freezer while you prep everything else (or you can do this the day before)
- Dice onion, add to medium bowl, and cover with cold water. Let sit at least ten minutes.
- Whisk honey, mustards, and mayonnaise together in a medium bowl (I used a 2 cup liquid measuring cup, so I could pour into a squeeze bottle). Season with salt and pepper and add to a squeeze bottle if you wish.
- Preheat oven broiler to low and heat oil in a large saucepan to about 330 degrees F - 350 degrees F.
- Whisk together flour, celery salt, garlic powder, onion powder, paprika, cracked black pepper, cayenne, breadcrumbs and salt. Add in a can of soda water and mix until smooth.
- Prepare hot dog buns by opening them up, and brushing them with a light layer of mayonnaise. Add butter to a skillet and heat to medium. When butter melts, add two buns (face down) at a time to the pan. Heat about 3-5 minutes until the buns start to brown. Move to serving plate.
- Add provolone slices to one side of the bun and add to top rack in the oven to let the cheese melt.
- Meanwhile, remove chicken from freezer and unroll (2 at a time) into batter. Coat in batter and add to fryer. Fry 8-10 minutes until golden.
- Once cheese is melted, add tomatoes to other half of hotdog bun. Add fried chicken strip to the middle of the bun. Drizzle with the honey mustard and the barbecue sauce. Top with onions and green onions.
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