Independence Day Recipes
Recipes for the Fourth from our culinary team at Hanley Center. Make sure to check out the Red, White and Blue Desserts here.
Buffalo Chicken Sandwich
- 3-4 Chicken Breasts cut into strips
- 1 Cup of Flour
- Salt, Pepper Montreal Chicken Seasoning
- Vegetable oil to fry
- Frank’s Red Hot
- BBQ Sauce
- 4 Sub Rolls
- Provolone Cheese
- Ranch Dressing
- Lettuce
- Tomato
In a bowl mix one cup of flour, salt, pepper, and Montreal Chicken Seasoning. Coat all sides of chicken in mixture. If cooking on the stove bring oil to fry temp and fry chicken 8-10 minutes, flipping once.
In a separate bowl toss in half cup franks red hot and a quarter cup of your favorite bbq sauce, toss cooked chicken to coat.
Make your sandwich using the remaining ingredients!
Blackened Shrimp and Roasted Corn Filled Avocado
1 lb raw shrimp peeled and deveined
- 2 ears corn
- 4 ripe avocado
- Blackening Spice
- 2 limes
- 1/2 cup sour cream
Roast corn in husk for 45 min at 375 degrees. Dry shrimp and season with blackening spice and chargrill.
When done roasting, peel corn and lightly coat in olive oil and place on grill until charred. When both corn and shrimp have cooled, chop shrimp and cut corn off the cob into a bowl. Mix corn, chopped shrimp, diced from one avocado, 1/2 cup sour cream, and lime juice. Cut remaining avocado in and spoon shrimp mixture into each avocado ½.
Red, White, and Blue Salad
- 1 lb celery root, shredded or grated
- 2 red pepper thinly sliced
- 1 cup blue cheese dressing
- 1 cup crumbled blue cheese
- 1 cup roasted pumpkin seeds
- 2 tablespoon red vinegar
Simply mix all ingredients together!
