Big Popper Hot Buffalo Chicken and Bacon Grilled Cheese.

Heat the oil to 350 degrees F. in a deep, heavy-bottomed pot. Do not fill the pot more than 1/2 full with oil.

Season the chicken with a little seasoned salt. Add the self rising flour to a shallow bowl or pie plate. In a medium size bowl, beat the eggs together.

Dip the seasoned chicken in the egg mixture, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp, about 6-8 minutes. Drain on a paper towel lined cookie sheet. Then dip the chicken through the buffalo sauce

Once cool enough to handle, slice the chicken into strips.

To make the sandwiches, preheat the broiler to high. Place the jalapeños on a baking sheet (line with foil if desired) and broil the jalapeños until charred all over. Once charred, remove from the oven, allow to cool and then peel away a little of the charred skin (I like to leave some of the charred pieces on mine, I think it adds flavor). Seed the jalapeños if desired (or seed some and leave the rest with seeds). Chop the jalapeños. In a bowl, combine the chopped jalapeños, softened cream cheese, green onions, cilantro and garlic until smooth and creamy.

Butter the outside of each piece of bread. Spread the insides of each piece of bread with the cream cheese mixture. Top half the slices of bread with a slice or two of cheddar cheese. Top with sliced buffalo chicken + a drizzle of buffalo sauce, bacon and another slice of cheddar cheese. Sprinkle with blue cheese and then sandwich with the top half piece of bread. Repeat with the remaining sandwiches.

Heat a large skillet or griddle over medium heat. Add a pat of butter and 1-2 sandwiches, cook for 3-5 minutes per side or until the cheese is melted and bread is crispy. Serve right away with ranch for dipping and fries for snacking!!