Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Oil for frying
- ½ cup flour
- ½ teaspoon salt
- ½ cup milk
- 1 boneless skinless chicken breast, pounded flat
- 1 hamburger bun
- 1 leaf green leaf lettuce
- 2 tomato slices
- 1 red onion sliced (if it's strong, only use a few rings)
- 2 tablespoon hot sauce
- Blue cheese dressing
Directions
Heat just enough oil to cover chicken to 350 °F (175°C) in a large frying pan or a deep-fryer.
Stir together flour and salt. Dredge chicken in milk, then flour mixture, again in milk, then flour a second time. Refrigerate chicken for 10–15 minutes.
Deep fry chicken in oil for 10 minutes or until golden brown. Drain on a rack.
Toast or grill the face of the bun.
Put chicken in a bowl with a lid. Add hot sauce, put lid on, and shake gently to coat.
Put chicken on bun and top with lettuce and tomato. Serve open face, with blue cheese dressing on the side.