Buffalo Chicken, White Cheddar and Bleu Cheese BLT

A mouth-watering recipe by Dixie Chik Cooks.

2 cups flour

2 tbsp Italian seasoning

1 tbsp coarse salt

1 tbsp black pepper

1/2 lb. boneless, skinless chicken breasts, sliced horizontally

4 tbsp butter, melted (let it cool a little after you melt it)

2 eggs, whisked

sunflower oil, for frying

1 large Italian baguette, sliced

1/2 lb. bacon, cooked

1 tomato, sliced

lettuce

Moore's Buffalo Sauce

bleu cheese, crumbled

white cheddar cheese

ranch dressing

Combine the flour, Italian seasoning, salt and pepper.
In a separate bowl, whisk together 1 tbsp butter, eggs and 2 tbsp Moore's Buffalo sauce.
Dip chicken in egg mixture, then dredge in flour mixture.
Bring oil to 350 degrees in a large sauce pan.
Fry chicken about 4-8 minutes, depending on thickness.
Brush baguette slices with remaining butter. Toast until crunchy.
Build sandwich on the baguette slice by adding white cheddar, tomato, lettuce, blue cheese, chicken, bacon, ranch dressing and top with baguette slice.