Chicken Buns Recipe
1 (10 ounce) package seasoned dry bread crumbs
1/2 cup margarine
1/2 cup brown sugar
1 cup shredded mozzarella cheese
1 cup chopped celery
1 large onion, diced
1 medium carrot, diced
2 slices fried bread
Prepare the bread crumb mixture by mixing together margarine, brown sugar, mozzarella, celery and onion. Shape the mixture into a patty shape by rolling the pieces in the bread crumb coating. Secure folding wrappers over the entire patty dough as necessary to prevent sticking.
Return the patty shaped dough to the pan of oil to heat in pan. Heat the bread crumb coating, stirring constantly, to approximately 180 degrees F. Remove the dough from the pan and place on top of the coated bread slices. Reduce the heat, and continue to lightly oil the bread crumb mixture. Cook until golden brown, about 10 minutes. Unwrap the wing of the patty and flip the patty over to warm the bread. Fry in batches, using tongs, until golden on both sides.
While the patty is turning golden brown, put the celery slices into the pan if possible, grease the pan, and brush lightly with the margarine mixture. Place the sliced celery on top of the bread slices, brush off all but the drippings on the bread slice along the sides, and put two flour swirls in the center of the sandwiches. Fry the wings of the patty and layer on top of the celery slice.
Drizzle with the cooking drizzle of the chicken buns prepared the same day if desired. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Fluff gently while the bread is turning golden brown. Remove wings of sandwich and brush lightly with egg substitute (or milk) while still warm. Cool the bag vigorously in pan.
Repeat sandwich as desired. Spread each patty with half of the bread crumb mixture (unwrapped side down). Brush mixture all over top of pan. Place pan on oven broiler setting. Broil 5 to 6 minutes.
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