Another Hit

I asked Dan if he had any requests for dinners. Back in Michigan we used to go to this place called Max and Erma's and he would order a Buffalo Chicken Sandwich. So he asked me if there was any way to make one of those. Thanks to Todd Wilbur's Secret recipes of Hooters Chicken Wings and Bennigan's Buffalo Chicken Sandwich I was able to come up with a pretty close copy cat of the Max and Erma's original. Here goes for four:

Chicken:
2 chicken breast cut in half and pounded thin to make 4 patties (if you butterfly it will be too long for the bun. It is best to cut in half and pound thin)
3/4 c. flour
1/4 t. paprika
1/4 t. cayenne pepper
1/4 t. salt
Milk
Mix flour paprika, cayenne, and salt and place on plate. Place milk on another plate. Dip chicken in milk then flour and then again in milk and flour. Put on plate and refrigerate at least 1 hour. Can refrigerate all day. When ready to cook heat oil in frying pan on high heat. Oil should cover at least 1/2 of chicken. Turn heat down to med-high when ready and place chicken in pan. Cook on both sides until golden brown at least 4 minutes per side. You may have to cut open one patty to see if juices run clear. Let drain on paper towel and make sauce.

Sauce:
1/4 c. butter
1/4 c. Louisianna hot sauce or Frank's Red hot cayenne sauce
Dash of pepper
Dash of garlic powder
Heat all ingredients in sauce pan. Place chicken in flat tupperware container. Pour sauce on top and toss to coat all sides. Don't shake too hard or chicken will flake off. Serve warm on top of toasted bun with mayo, lettuce, tomato and a little onion if you like it. Make sure you toast the bun or else it will get soggy. You can serve on hard roll buns to prevent too much sogginess. Double the sauce recipe and serve extra sauce on the side for dipping if you wish.