SPICY CHICKEN FILLET SANDWICH

Maynard Pittendreigh

Yields 4 sandwiches.

6-8 cups vegetable oil

1/3 cup of hot sauce, such as 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

Mayonnaise, lettuce leaves, tomato slices, and whatever else one might want to put on the sandwiches.

Preheat 6-8 cups of oil in a deep fryer to 350 degrees F.

Combine the pepper sauce and water in a small bowl.

Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.

Pound each of the chicken pieces with a mallet until about 3/8-inch thick.

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.

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.

Put chicken on the bun, along with tomato, lettuce, etc.