Crispy Chipotle Chicken Sandwich

• 2 Boneless, skinless chicken breasts
• 1 box Panko bread crumbs
• 1 cup All purpose flour
• 1 cup Buttermilk
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 tsp Ground chipotle pepper spice - use less if you want less heat
• 1/2 cup Mayonnaise
• 2 Chipotle peppers in adobo sauce - chopped
• 4 cup Vegetable oil
• 4 Hoagie style buns.
• 12 slice cooked bacon - 3 strips per sandwich.
• 4 slice Pepperjack cheese, sliced in half.

1. Wash and pat dry your chicken.
2. Slice each chicken breast in half, making 4 whole chicken breasts.
3. Pound each breast until slightly thin.
4. In a pie dish mix your salt, pepper and ground chipotle seasoning in with your flour.
5. Pour your buttermilk into another pie dish.
6. Empty box of panko Into another dish.
7. These 3 dishes will become your breading station for your chicken.
8. Place chicken in the flour first coating both sides.
9. Next dip it into the buttermilk and then into the panko bread crumbs.
10. Press down into the bread crumbs to be sure you have a nice coating.
11. Heat oil on medium to medium/high heat.
12. Place chicken into fryer and cook about 7 to 8 minutes turning chicken over once.
13. Mix mayonnaise and chopped chipotle peppers together and spread on toasted bun.
14. Top with lettuce, tomatoes, bacon and cheese.

chicken breasts, bread crumbs, flour, buttermilk, salt, pepper, ground chipotle pepper spice, mayonnaise, peppers, vegetable oil, buns, bacon, pepperjack cheese

Taken from cookpad.com/us/recipes/347973-crispy-chipotle-chicken-sandwich (may not work)