Combine flour and salt in a medium bowl.

Pour milk in another medium bowl.

Trim fat from chicken and tenderize. If using a very thick breast, you can cut thickness in half. You should be able to get 4 sandwiches from 2 large breasts.

Dip in milk, then flour. Can repeat. Let sit in refrigerator for 10-15 minutes.

Fry for 10 minutes, or until golden brown. Drain on paper towels.

Toast buns until light brown.

Pour hot sauce into a plastic container with lid. Put chicken in one piece at a time. Put lid on and shake.

Serve with lettuce, onion, tomato, mayo (or ranch or bleu cheese dressing), cheese. I like to serve with onion rings either on the sandwich or on the side. (see recipe)