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1
In a Dutch oven over medium heat, fill halfway with canola oil and bring to 375 degrees F.
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2
In a mixing bowl, whisk together the flour, beer, salt and 1/2 cup water until combined.
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3
The consistency should be pourable, but thick enough to coat your onion rings.
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4
Add extra beer if needed to thin it out.
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5
Dunk each segment of the cut onion into the batter, letting the excess batter drip off.
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6
Carefully add the battered onions to the hot oil, frying in batches, being careful not to overcrowd the Dutch oven.
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7
Fry until golden, 3 to 4 minutes.
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8
Repeat with the remaining onion rings.
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9
Drain on a paper-towel-lined plate and set aside.
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10
Season immediately with a sprinkle of salt.
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11
Dunk each chicken tender in the same batter, letting the excess batter drip off.
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12
Carefully fry in batches until golden, about 8 minutes.
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13
While the chicken is still hot, toss with the wing sauce combined with the melted butter in a bowl.
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14
On a slice of bread, place 2 pieces crispy chicken, 3 large onion rings and top with some of the Zesty Blue Cheese Slaw.
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15
Top with second slice of bread.
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16
Repeat for the remaining sandwiches and eat like an animal.
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17
Combine the blue cheese, mayonnaise, buttermilk, vinegar, honey and mustard in a bowl.
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18
Whisk to combine, then mix in the carrots, green cabbage and red cabbage.
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19
Adjust the seasoning if necessary and let sit in the fridge for at least 30 minutes.
