TSR Version of Denny's BBQ Chicken Sandwich by Todd Wilbur
- *You can find this blend of salt and hickory flavoring in the spice section from Spice Islands under the name "Old Hickory Smoked Salt." If you can't find that stuff, just substitute with 1/8 teaspoon salt and 1/8 teaspoon hickory liquid smoke flavoring.
- Prepare sweet hickory spread by melting 3 tablespoons butter over medium/low heat. Add 1 cup minced onion and sauté for 7 to 10 minutes or until the onions start to brown. Add 2 teaspoons flour and stir until the flour is incorporated. Let this cook for a minute or two, then add molasses, water, vinegar, and hickory salt. Simmer sauce for 3 to 4 minutes or until thick. Remove from heat and cover.
- Make the crunchy onion rings by pouring milk into a large bowl. Combine flour, salt, and black pepper in another bowl. Dip onions in flour mixture first, then into milk and back into flour. Arrange all of the coated rings to a plate to rest while you heat up 2 cups canola oil in a large sauce pan 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°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.
- To cook the chicken, preheat a skillet 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 canola oil, then sprinkle each breast with salt and a pinch of pepper. Grill chicken breast fillets for 3 to 6 minutes per side until done.
- 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 skillet or griddle set to medium heat until light brown.
- Build each sandwich by first spreading some of the sweet hickory spread on the face of the bottom bun. Tear a leaf of green leaf lettuce to fit on the bottom bun. Arrange two tomato slices on the lettuce on each sandwich. Stack the grilled chicken breast on the tomato slices. Place a slice of cheddar on the chicken breast on each sandwich. 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. Source: Top Secret Recipes by Todd Wilbur.