Chicken Fajitas

Chicken Fajitas
From the Kitchen of Stephanie


1.5 lbs of Chicken breast (cut in even strips to help it cook evenly)
2 cups of sliced peppers (I like orange, red and yellow)
1 yellow onion (sliced)
1 tsp of coconut oil
1 can of Organic Black Beans (rinsed)
Homemade Taco Seasoning 

1. Place your chicken, peppers and onions in a gallon size ziplock bag.
2. Add seasoning to your liking....I probably added about 3-4 TBSP and then zip your bag and shake to distribute the seasoning all over.
3.Then Place the bag in fridge until ready to cook. While the chicken is in the fridge make your homemade Pico De Gallo (will post that recipe after this one)
4. Place large saute pan (I use a green non stick pan) over medium heat.
5. Add the tsp of Coconut Oil to the pan. Once it's melted add the chicken, pepper and onion mixture.
6. Saute/Cook for about 10-15 minutes (until chicken is no longer pink).
7. I used endives to put this mixture on top of and then I added a tsp of black beans to each one and topped with the homemade pico de gallo.

Hope you enjoy!

Chicken, Cheese, Rice and Broccoli Casserole

Chicken, Cheese, Rice, and Broccoli Casserole
From the kitchen of Amy Meek (adapted from Jenna Grubb)



2cups cooked/ shredded chicken
2 cans of cream of chicken soup (my preference is just cream of chicken, I think the original recipe calls for one chicken and one celery- I use the Pacific brand cr of chicken- it tastes 10 bajillion times better than Campbell's and you recognize all the ingredients)
2 cups cooked rice (I usually cook a cup and just dump in however much that makes)
1 cup chicken broth
Broccoli, chopped small (cooked) - about a cup/ cup and a half
Cheese (to your taste)

Then top with cheese and crumbled crackers, stick in oven for around 35 minutes on 400 or until hot and bubbly

Chicken Sausage Soup

Chicken Sausage Soup
From the kitchen of Katie Springley

64 oz chicken broth
8 chicken sausages
1 large onion
1 bunch broccoli rabe
2 cans cannellini 

Sautée small pieces of sausage then remove from pan and rest on ppr towel. Add chopped onion and chopped br to pan for 3 mins. Pour in broth, bring to boil. Add beans and sausage and simmer for a few mins. Takes no time at all and fills the belly.

Chicken Tacos

Chicken Tacos:

From the kitchen of Beth Vincent

Items may be put in frozen or fresh :)

4 chicken breast

Corn

Peppers

Onion

Black Beans

Can of salsa

Place all items in the crock pot

Cook for 4-6 hours

About 30 minutes before serving shred the chicken w/ two forks (the chicken will be so tender!) Stir to let all the flavors mix. This taste so good on soft and hard shells. Add favorite topping!

Serves 5-7

Healthier Chicken Enchiladas

Healthier Chicken Enchiladas

From the Kitchen of Stephanie

Ingredients:

For the chicken:

2 lg chicken breasts (I used one of the Organic Chicken pckg's from Costco)

1 TBSP Better Than Bouillon, chicken flavor (I used organic, reduced sodium)

salt, pepper, cumin (to taste)

2 cups of hot water

For the Sauce:

1 Jar (12 oz) of Salsa Verde (I used the Trader Joe's one)

1 cup of Non-fat Plain Greek Yogurt

1/4 cup of fresh cilantro (roughly chopped)

1 tsp of Better Than Bouillon, chicken flavor (again, I used organic, reduced sodium)

For the Enchiladas

1 Can of Organic Corn...rinsed and drained (I used Trader Joe's)

1 Can of Organic Black Beans...rinsed and drained (I used Trader Joe's)

The cooked and shredded chicken from above

10 flour tortillas (I used the organic Trader Joe's ones....they are about 10 inches in diameter)

1 cup of Cheese (I used the Lite Fancy Shredded Mexican Blend from Trader Joe's)

1/4 cup of chopped scallions

Directions:

For the chicken:

In the morning, I placed the chicken in the crock pot and seasoned with salt, pepper, and cumin. I then dissolved 1 TBSP of Better than Bouillon in 2cups of hot water. Once dissolved I poured into the crock pot. I cooked the chicken on high for 4.5 hours, but you could cook it on low for longer if needed. Once the chicken is done, use forks to shred the chicken and place in a large bowl with the corn and black beans. Mix together until well combined. Set aside.

For the Sauce:

On the stop top, mix all of the ingredients in a saucepan and cook on low for about 5-8 minutes...until well combined. If it's too spicy for you add some extra yogurt.

For the Enchilada Assembly:

Pre-heat the oven to 375

Spray a 9x13 pan

To assemble these enchiladas, I took a heaping spoonful of the chicken, corn, and bean mixture and spread it in the middle of a tortilla. Then I rolled it and placed in the pan. Repeat until all 10 tortillas are rolled and in the pan. In my pan I fit 9 across and had one at the bottom. You could also do this in two 9x9 pans if you wanted as well (just put 5 in each).

Once all of the tortillas are in the pan, then I poured the sauce over all of the enchiladas. Next, I sprinkled about a cup of cheese over the top and finished them by sprinkling 1/4 cup of chopped scallions on top of the cheese.

You can either put this straight in the oven or you can cover with foil and place in the fridge (I had mine in the fridge for about two hours before I actually baked it).

Bake Covered at 375 for 25 minutes. For the last 10 minutes, take the foil off and let the cheese get good and melted.

Nutrition Facts (based off of the items I used...you could lower the calories and fat by using different tortillas...my tortillas had 140 cal and 3 grams of fat per tortilla, so you can see that is where a majority of the calories and fat for this dish comes from).

286 Calories

4.8 grams of fat

41 grams of carbs

17 grams of protein

4 grams of fiber

4 grams of sugar

Hope you enjoy these :)

Chicken Pot Pie Soup, 100% organic and GMO free

Chicken Pot Pie Soup
From the kitchen of Stephanie, adapted from this recipe from skinnytaste.com

Ingredients:

1/3 cup organic all-purpose flour (for a gluten free option, see original recipe)
2 cups water
4 cups organic 1% milk
1 large organic celery stalk, chopped
1/2 medium organic onion, chopped
8 oz (1 container) sliced organic button mushrooms
3 tsp organic chicken Better Than Bouillon
fresh ground pepper
big pinch of thyme
1-2 tsp garlic powder
1 cup frozen organic peas
1 cup frozen organic sweet corn
12oz organic baby carrots, chopped
2 organic medium sized potatoes, peeled and cubed small
12 oz cooked organic chicken breast, shredded or in small cubes (I will give instructions for how I cooked mine)
salt

Directions for Chicken:

So that the soup didn't take that long to make, I made my chicken earlier in the day, while Hudson was napping. I preheated the oven to 400 degrees. I sliced each chicken breast in half (so that it was thinner), then I place it in a glass 9x9 dish....no spray, no oil, no butter. Just place it directly on the glass. Then I seasoned the top with garlic powder, pepper, and salt. I baked it, covered with foil, for 55 minutes. (I have found that Organic Chicken Breasts take a little bit longer to cook, which is why the time seems a little longer). Another option you could do is use the chicken from a rotisserie chicken, but just know that would stop the soup from being 100% organic and GMO free.

Directions for the soup:

Mix 1/2 cup of cold water and flour in a small bowl and set aside for later.

Pour water and milk into a stock pot over medium heat, stirring occasionally, so that you don't get a film on the top. Once the liquid has come to a slow boil (takes about 5-10 minutes), add all of the veggies, spices and Better Than Bouillon and stir. Let this cook over low heat, partially covered with a lid for about 20-30 minutes. The length of time will depend on how small you diced your carrots and potatoes. Remove the lid and add your chicken. Once incorporated, add your flour and water mixture. Make sure to stir as you add the mixture. Let cook for another 5 minutes, taste and adjust your seasonings if needed.

Enjoy!!!

Total Calories per cup of soup:

195 calories
1 gram of fat
27 grams of carbs
17 grams of protein

Chicken Tikka Masala

Chicken Tikka Masala
From the Kitchen of Amy Day

Ingredients:

Chicken (2-3 breasts or bone-in chicken breasts)
Plain Yogurt
3-5 TBSP Butter
1 small onion, diced
1 TBSP fresh ginger
1 TBSP Garam Masala Blend
1/2-1 tsp each of gound ginger, freshly grated nutmeg, cinnamon, cardamom, cumin and curry powder
Salt and Pepper to taste
1 TBSP fresh garlic, minced
1-2 boxes of creamy tomato soup
half and half

1.  Cook some chicken (I like to roast bone-in, skin on breasts, but I'm sure you can handle this part on your own.  I think it's best for this recipe if you marinate your chicken in plain yogurt before cooking, but basically a few chicken breasts cooked any way will work).

2.  In a large pot, melt a few tbsps of butter and sautee a diced onion in it.  Add about 1 tbsp of minced fresh ginger.  Cook over low heat for a while.  (It's important to use fresh ginger.  While there are other spices that go into it, they're not "spicy" at all, and the fresh ginger is really the one thing that adds any heat).

3.  Add your spices.  I start with about a tbsp of garam masala blend, and then I add about 1/2 tsp each from the list of ingredients in garam masala (increase quantities of these things if you don't have garam masala): ground ginger, freshly grated nutmeg, cinnamon, cardamom (go a little heavier), cumin (go a little lighter), and curry powder.  Cook the spices with the onion and ginger for a little while (you might need to add more butter).  Add a decent amount of salt and pepper. 

4.  Throw in a tbsp of minced fresh garlic.  Cook for a little while.

5.  Add any creamy tomato soup.  I get boxes of it from Henry's.  I use about 2 boxes for this, depending on how much I'm making (I like to keep a large quantity in the fridge for the week); 1 box is fine for a small quantity.  Sometimes I do 1 box of creamy tomato soup and one can of diced tomatoes.

6.  Rip or chop up your chicken and add it.  Cook it all for a while.  Taste the broth, and if it's underseasoned, add cardamom, cinnamon, nutmeg or curry powder.

7.  Add a splash of half-and-half to make it as creamy as you want it.  More is tastier, but more calories :)

The traditional way to serve it is with jasmine rice and naan bread.  Since that's not the healthiest, I've been eating it over lentils lately, and that's super yummy.  I've also been adding a lot of various light-colored beans and cauliflower to bulk it up and add nutritional value.

Cashew Chicken

I am making this tonight (I found it on Pinterest):

Cashew Chicken
by eclectic recipes

Cashew Chicken Recipe

INGREDIENTS:

2 lbs boneless skinless chicken, chopped
8 cloves garlic
1 cup cashews
1 bell pepper, diced (optional)
4 tablespoons Hoisin sauce
8 green onions, sliced
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice

DIRECTIONS:

1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil, garlic and cashews to skillet. Saute over low heat until garlic becomes golden, but don't let the garlic brown, or it will become bitter.

2. Salt and pepper chicken. Add chicken to skillet and cook until chicken is no longer pink. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

Pesto, Sausage Pasta

Pesto, Sausage Pasta
From the Kitchen of Stephanie

Here is a recipe that is super simple that my kids have been gobbling up lately.

What you need:

Your favorite Pesto (I prefer the fresh one from Trader Joe's or homemade)
Your favorite Pasta (We have been enjoying the High Fiber, Mini Penne Pasta from Trader Joe's)
Your favorite Sausage (We like the chicken and sun-dried tomato sausage from Trader Joe's)
Your favorite veggies (We have used peas, broccoli, and brussel sprouts)

What you need to do:

***Before starting anything put water on stove to start boiling for pasta

1. Dice and cut your sausage (I have found that one link per adult and 1 link per 2 kids works out well) and then throw it in a non-stick pan and brown it (I don't put anything in the pan...don't want those extra calories).

2. Add pasta to boiling water and cook as directed. (I tend to do a 1/2 cup of pasta per person eating and then we end up with a little left over for the next day for a lunch or a quick meal the next night)

3. When the pasta has about 4-5 minutes left, throw in your veggies (if it's peas or broccoli) and cook until desire tenderness. (if you're making brussel sprouts, I prefer to sauté them in a non-stick pan with a little bit of diced onion and garlic to brown them).

4. Once everything is cooked, drain pasta and veggies and add back to the pot. Then take 1-2 tablespoon fulls of pesto and add to the pasta and stir, then add the sausage!

Enjoy!

Chicken With Rice Soup

Chicken with Rice Soup
From the Kitchen of Emma Caro

2 Boneless Skinless Chicken Breasts
Garlic Powder, Salt, Pepper, Onion Powder (this is to season the chicken with when you cook it)
Better Than Boullion
32 oz of Water
Near East Rice Pilaf
Carrots (chopped)

1.Bake the Chicken breasts in the oven (I usually bake chicken in the oven at 375 for about 35 minutes)...once done shred or dice
2. Dissolve Better than Boullion (BTB) in the 32oz of water in a big pot on the stove (I followed the measurements for BTB for how much to add to that amount of water, but it's really to taste)
3. Add the rice and contents of the seasoning pouch from the Near East Rice Pilaf
4. If you want to add Carrots, now is the time to add them.
5. Bring to a boil
6. When rice is just about cooked through, throw in the chicken and let it all cook together until the rice is done. (You can add more broth depending on how thick or thin you like your soup)
7. Give a final taste test and adjust salt and pepper if needed
8. Serve with warm bread :)

My Chicken Caesar Salad

My Chicken Caesar Salad
From the kitchen of Stephanie

Organic Romain Lettuce
Fresh Ground Black Pepper
Fresh Grated Parmesan Cheese
Texas Toast Caesar Croutons (I choose these because there is no High Fructose Corn Syrup or you can also make homemade ones)
Newman's Extra Virgin Olive Oil Caesar Dressing
Organic Chicken Breasts (2)

Directions:

1. Marinate the chicken in Salad Dressing (in an oven proof dish) for 1-2 hours
2. Cook Chicken at 375 for 35 minutes covered (in the same dish you marinated the chicken in), 5 minutes uncovered
3. While Chicken is cooking, wash and chop lettuce (I like to put paper towels in the bottom of my bowl and them put the lettuce on top to catch any extra water that drips off. Place bowl of lettuce in fridge.
4. Once the Chicken is done, I take it out and let it sit for about 5 minutes before chopping.
5. While waiting for the Chicken to cool, I shred the Parmesan onto the lettuce and add Fresh Cracked Pepper to taste
6. Then add the diced, warm chicken and croutons
7. Finish with adding dressing and toss...serve immediately

Greek Salad

Greek Salad
From BiggestLoserClub.com

A delicious way to eat your veggies!

Extremely light and lemony, this is one of Chef Devin Alexander's all-time favorite recipes for eating lots of veggies.

3 tablespoons minced fresh parsley leaves
4 pitted kalamata olives, minced
1 clove garlic, minced
4-5 tablespoons lemon juice, preferably fresh-squeezed, divided
½ medium cucumber, seeded and chopped
½ medium red or orange bell pepper, chopped
1 medium tomato, seeded and chopped
1/3 cup finely-chopped red onion
1 ounce (heaping 1/4 cup) crumbled reduced-fat feta cheese, divided
1 small (4 ounce) grilled chicken breast, sliced (optional)

In a serving bowl, combine the parsley, olives, and garlic. Whisk in 4 tablespoons of lemon juice. Add the cucumber, bell pepper, tomato, onion and 3 tablespoons of the cheese. Toss to coat the ingredients with the dressing. Taste and add 1 tablespoon more lemon juice, if desired. Scatter the chicken over the salad, if desired. Top with the remaining cheese.

Makes 1 entrée salad if served with chicken or 2 side salads without.

1 serving (1/2 recipe without chicken) has: 106 calories, 5 g protein, 15 g carbohydrates, 4 g fat, 1 g saturated fat, trace polyunsaturated fat, 2 g monounsaturated fat, 5 mg cholesterol, 3 g fiber, 315 mg sodium

Southern Fried!

Southern Fried!
From BiggestLoserClub.com

A regional favorite with a dash of garlic

To achieve an even crisper, oven "fried" crust, cook the chicken on the bottom rack of your oven.

• 4 small bone-in chicken breasts (approximately 7 to 8 ounces each), trimmed of skin and visible fat (see note)
• 1 1/4 cups low-fat buttermilk
• Olive oil spray (propellant free)
• 2 teaspoons all-natural salt-free garlic herb seasoning or your favorite all-natural salt-free seasoning
• 1/2 teaspoon salt, plus more to taste, if desired
• 1 cup all-natural whole wheat panko-style bread crumbs

Add the chicken breasts and buttermilk to a large resealable plastic bag or container. Rotate the breasts so they are completely coated, then seal the bag or container. Marinate them in the refrigerator at least 6 hours or overnight, rotating them once or twice.

Preheat the oven to 450°F. Lightly mist a medium nonstick baking sheet with spray.

In a small bowl, mix the seasoning and salt.

Add the panko to a medium shallow bowl.

Remove 1 chicken breast from the buttermilk. Let any excess buttermilk drip off it, then sprinkle the entire breast (both sides) evenly with about one-quarter of the seasoning mixture. Dip the chicken in the panko, rotating it to cover completely. Place the breaded chicken breast face down (ribs up) on the prepared pan. Repeat with the remaining breasts, arranging them on the baking sheet so they do not touch.

Lightly mist the chicken with spray. Bake for 10 minutes, then gently flip the breasts, being careful not to remove any breading. Lightly mist them again with spray and continue to bake for 12 to 15 minutes longer, or until the breading is crispy and the chicken is no longer pink inside. Sprinkle with additional salt, if desired. Serve immediately or refrigerate for up to 2 days to eat cold.

Makes 4 servings

Per serving: 176 calories, 25 g protein, 14 g carbohydrates (1 g sugar), 2 g fat, trace saturated fat, 55 mg cholesterol, 2 g fiber, 393 mg sodium

Healthy Greek Salad

Healthy Greek Salad
From BiggestLoserClub.com
A favorite dish that cuts the sodium

If you're grilling chicken this weekend, here's the perfect salad for it. This recipe uses plenty of fresh lemon juice to create a dressing that bursts with flavor!

2 tablespoons freshly squeezed lemon juice, or more to taste
1 teaspoon freshly minced garlic, or more to taste
1 teaspoon extra-virgin olive oil
1 cup 3/4" cubes cucumber
1 cup 1" cubes red bell pepper
1 cup 1" cubes Roma tomato
6 kalamata olives, cut in half lengthwise
1 ounce all-natural light feta cheese, cut into 1/8" cubes
4 ounces grilled chicken, cut into slices
1/2 teaspoon dried mint leaves

In a small resealable plastic container, shake together the lemon juice, garlic, and oil to make the dressing.

In a large bowl, toss the cucumbers, peppers, tomatoes, olives, cheese, and the dressing. Transfer the salad to a large serving plate. Top it with the chicken and then the mint, crushing the leaves slightly with your fingers as you sprinkle it over the salad. Serve immediately.

Makes 1 serving

Per serving: 346 calories, 35 g protein, 26 g carbohydrates (13 g sugar), 12 g fat, 4 g saturated fat, 71 mg cholesterol, 6 g fiber, 863 mg sodium

Grilled Chicken Nachos

Grilled Chicken Nachos
By: BiggestLoserClub.com
Fire up your weekend with this south of the border favorite!

Be sure you either wear plastic gloves or wash your hands immediately after working with jalapeños.

1 ounce baked tortilla chips
1/4 cup drained canned 50% less-sodium black beans, heated
4 ounces grilled extra-lean boneless, skinless chicken breast, cut into small cubes
2 tablespoons salsa con queso, all-natural, heated
3 tablespoons finely chopped seeded tomato
2 tablespoons thinly sliced jalapeño chile pepper

Lay the chips on a dinner plate. Top them evenly with the beans, followed by the chicken. Drizzle the cheese evenly over the top. Top with the tomato and jalapeño slices and serve.

Makes 1 serving

Per serving: 321 calories, 32 g protein, 36 g carbohydrates, 5 g fat (less than 1 g saturated), 65 mg cholesterol, 5 g fiber, 498 mg sodium

Essential Grilled Chicken

Essential Grilled Chicken
From BiggestLoserClub.com
An essential item for controlling weight

Keep extra grilled chicken on hand at all times to toss into salads, layer into sandwiches, and sprinkle on pizzas and quesadillas for a healthy protein punch.

4 (4-ounce) trimmed boneless, skinless chicken breasts
Olive oil spray (propellant free)
Salt, to taste
Ground black pepper, to taste

Preheat a grill to high heat.

Lightly mist both sides of each chicken breast with spray and sprinkle lightly with salt and pepper. Grill for 3 to 5 minutes per side, or until no longer pink. Serve immediately.

Makes 4 servings

Per serving: 127 calories, 26 g protein, 0 g carbohydrates (0 g sugar), 2 g fat, trace saturated fat, 66 mg cholesterol, 0 g fiber, 74 mg sodium

Chicken Salad

Chicken Salad
From BiggestLoser.com

Dijon mustard lovers will like this twist on traditional chicken salad

This deceptively creamy dressing has about 1/3 of the calories and 1/4 of the fat usually found in a similar sized serving.

1 pound trimmed, boneless skinless chicken breasts
3 teaspoons extra virgin olive oil, divided
Salt and pepper, to taste
3 tablespoons fat-free plain yogurt
3 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes, cut in half
1/3 cup chopped red apples

Preheat a grill to high heat.

Rub the chicken on all sides with 1 teaspoon of the olive oil. Season with salt and pepper. Grill it for 3-5 minutes per side, or until the chicken is no longer pink inside. Allow the chicken to cool, then cut it into bite-sized cubes.

Meanwhile, in a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons of olive oil, the yogurt, and mustard. Add the chicken, celery, grapes, and apples. Gently toss the mixture well to combine. Season with salt and pepper. Serve over a bed of lettuce leaves or on sprouted grain or multi-grain bread.

Makes 4 servings; 3 cups.

Per 3/4 cup serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat, 1 g saturated fat, 66 mg cholesterol, trace fiber, 233 mg sodium

Crockpot Chicken and Hawaiian Rolls

Here is a quick easy Meal from my friend Karissa Druse:

frozen chicken, bbq sauce, chopped white onion, pineapple chunks (canned)...none of the juice...on low for 8 hours...shred it and put it on hawaiian rolls or over rice....its yummy!! :)

Chicken Cheese Steak Wrap

Chicken Cheese Steak Wrap
Rich taste without the fat
From BiggestLoser.com

1 small (4 ounces) boneless, skinless chicken breast
Olive oil cooking spray
¼ cup onion slivers
1 whole wheat flour, low-carb tortilla (7 1/2" diameter - 60 calories)
1 wedge (3/4 ounce) The Laughing Cow® Light cheese
1 tablespoon low-sodium ketchup
2 teaspoons sliced pickled hot chile peppers

Coat a medium nonstick skillet with cooking spray. Set it over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Place the onion and the reserved chicken in the pan. Cook, separating the chicken shavings with 2 wooden spoons or spatulas, for 2 minutes, or until evenly browned. Remove the pan from the heat. Set aside.

Meanwhile, place the tortilla between 2 damp paper towels. Microwave on low power in 10 second intervals, or until warmed.

Place the tortilla on a serving plate. Spread the cheese, leaving about 2" bare on one end, in an even strip (about 3" wide) running across the center of the tortilla. Top with the chicken mixture, the ketchup and peppers. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.

Yield: 2 Servings

Per serving: Calories 122.3; Total Fat 3.1g; Sat Fat 0.2g; Cholesterol 32.5mg; Sodium 148.5mg; Total Carb 9.9g; Dietary Fiber 4.9g; Sugars 1.9g; Protein 16.4g.

Wendy's Spicy Chicken Fillet Sandwich

Wendy's Spicy Chicken Fillet Sandwich
By: Todd Wilbur

There once was a time when Wendy's offered this sandwich for a "limited-time-only." Apparently the tasty zing from this breaded chicken sandwich won it many loyal customers and a permanent place on the fast-food chain's menu. Now you can recreate the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you've just made 4 sandwich clones at a fraction of the cost of the real thing.

6-8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Gather all ingredients
2. Preheat 6-8 cups of oil in a deep fryer to 350 degrees.
3. Combine the pepper sauce and water in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken. 11. Flip the top half of each sandwich onto the bottom half and serve hot.
(http://www.topsecretrecipes.com)
Makes 4 sandwiches.