Fried Chicken Sandwich

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Ingredients:

1 chicken breast, boneless, skinless halved into 2 cutlets
2 Burger Buns buttered and toasted
Oil for frying

Chicken Marinade:
1/2 cup low-fat buttermilk
   (or 1/2 cup milk with 1/2 Tbs. Lemon Juice)
1/3 tsp salt
1/3 tsp black pepper
1/3 tsp onion powder
1/3 tsp garlic powder

Classic Breading for Fried Chicken:

1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp baking powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder

Toppings for Chicken Sandwiches:

2 green lettuce leaves
2 tomato slices
Cheese slice (optional)
Onion slice (optional)
Mayonnaise or favorite sauce

Preparation:
Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2  inch thickness.

In large mixing bowl, whisk together marinade ingredients.  Add chicken, turning to coat then cover and refrigerate for 2 to 4 hours or overnight.

In a separate shallow bowl, whisk together breading ingredients. Remove a piece of chicken from marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well.  Transfer to a wire rack.

Heat 1 inch oil in a dutch oven to 350 degrees.  Place chicken into the oil one by one.  Adjust the flame to keep the oil temperature at 300-325 degrees F.   Cook 3 to 4 minutes on the first side or until browned and crisp then flip and cook another 2 to 3 minutes on the second side or until cooked through and chicken is browned and crisp all over.

Transfer to a wire rack set over a baking sheet.  Internal temperature will rise as it rests.  It should reach 165 degrees F.

Lightly butter and toast the cut sides of the buns.  Build the sandwich with chicken, tomato and lettuce.  Serve with condiments.