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Bennigan's Buffalo Chicken Sandwich Copycat Recipe
Bennigan's Buffalo Chicken Sandwich
By Todd Wilbur

Recipe Type: Sandwich
Calories: 407
Cook Time: 20 minutes
Recipe Rating: 0.0 (0 reviews)
 

Menu Description: "Our spicy sauce tops a tender, fried, marinated chicken breast. Served with a tangy blue cheese dressing."

When the first Bennigan's opened in Atlanta, Georgia, in 1976, it resembled an Irish pub. The green decor with brass accents, the Irish-style memorabilia hanging on the walls, and the upbeat friendly atmosphere made the establishment extremely popular, especially during St. Patrick's Day celebrations. Originally, the restaurant was best known for the bar, which served tasty appetizers and creative drinks, but that has since changed. As the restaurant chain expanded across the county, its menu grew to more than 50 items, making the 220-outlet Bennigan's a popular casual dining stop.

If you're a big buffalo wings fan, as I am, you'll really dig this sandwich that puts the zesty flavor of hot wings between two buns. This recent addition to the Bennigan's menu has become a popular pick for the lunch or dinner crowd that likes its food on the spicy side. Feel free to double the recipe, but fry the chicken breasts one at a time.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Oil for deep-frying
1/2 cup all-purpose flour
1/2 teaspooon salt
1/2 cup whole milk
1 boneless, skinless chicken breast
1 hamburger bun
1 leaf green leaf lettuce
2 slices tomato
1 slice red onion
2 tablespoons Louisiana Hot Sauce or Frank's Red Hot

On the side
Blue cheese dressing

1. Preheat the oil to 350 degrees F in a deep fryer or a large frying pan over medium heat. Use just enough oil to cover the chicken breast.

2. Stir together the flour and salt in a medium bowl. Pour the milk into another medium bowl.

3. 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.

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 sit in the refrigerator for 10 to 15 minutes.

5. Drop the chicken breast into the hot oil and fry for 10 minutes or until the outside becomes golden brown. Drain on paper towels.

6. As the chicken is frying, toast or grill the face of the hamburger bun until light brown.

7. 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.

8. On the lettuce stack two slices of tomato.

9. Separate the slice of red onion and place 2 to 3 rings of onion on the tomato slices.

10. 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.

11. 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 blue cheese dressing on the side.

Makes 1 sandwich.





        
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