• 1 Stone & Skillet English Muffin
  • 1 chicken breast
  • 1 cup flour
  • 1 egg
  • 1 cup of milk
  • 1 quart canola oil
  • Wing sauce
  • 1 carrot
  • 1 stalk of celery
  • 1 teaspoon of celery seed
  • 1 tablespoon sugar
  • 1 tablespoon apple cider vinegar
  • 2 bread and butter pickles
  • Blue Cheese dressing



Slice carrots and celery very thin. Dress with vinegar, sugar, and celery seed. Set aside.

Fried Chicken

Heat oil in a heavy pan on medium-high heat to 350 F. Whisk egg and milk in a bowl. Put flour in a separate bowl. Dredge chicken in flour first then in milk then again in flour. Drop chicken into hot oil and fry for 10 -15 minutes. Use probe thermometer to make sure chicken has reached 160 F. Use tongs to take chicken out of oil and place in a bowl with wing sauce. Toss chicken in sauce until completely coated.


Cut muffin in half. Place slaw and pickles on the bottom bun. Top with chicken and blue cheese dressing.

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