Crispy Chicken Sandwiches

• 2 boneless, skinless chicken breast halves
• 1 cup barbecue sauce
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-seasoned bread crumbs
• Canola oil
• 4 hamburger buns, split
• 4 romaine or Bibb lettuce leaves
• 1 small tomato, cored and thinly sliced
• 12 pickle chips

1. Slice chicken in half horizontally; pound until cutlets are 1/4 inch thick. Place in a ziplock bag with 1/2 cup sauce. Mix, seal bag and refrigerate 20 minutes.
2. Place a wire rack on a rimmed baking sheet in oven; preheat to 250u0b0F. Place flour, eggs and bread crumbs in separate shallow bowls. Scrape off excess sauce from chicken; discard sauce. Dredge each cutlet in flour, egg and crumbs, in that order.
3. Add 1/4 inch oil to a large skillet. Warm over medium-high heat until shimmering. Cook cutlets in batches until browned on both sides, flipping once, about 3 minutes total. Place on rack in oven.
4. Serve cutlets in buns with toppings and remaining 1/2 cup sauce.

chicken, barbecue sauce, flour, eggs, italianseasoned bread crumbs, canola oil, buns, romaine, tomato, pickle chips

Taken from www.myrecipes.com/recipe/crispy-chicken-sandwiches (may not work)