Crispy Chicken Sandwiches

• 1/3 to ½ cup canola oil
• 4 breaded chicken cutlets
• ¼ c salted butter, softened
• 4 soft golden hamburger buns
• ½ c Aioli of choice
• 4 leaves butter lettuce
• ¼ c red onion, thinly sliced, optional
• Arugula, optional
• Sprouts, optional
• Dill pickle slickes (optional)

STOVE TOP: Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add chicken and shallow fry until a deep golden-brown crust forms, about 5-7 minutes per side, or until internal temperature is 165°F. Do not overcrowd pan; cook in batches if necessary. Remove to a paper towel-lined plate.

OVEN: Preheat oven to 425°F. Place chicken cutlets on a foil- or parchment-lined sheet pan and bake for 15-20 minutes or until internal temperature reaches 165°F, turning once during cooking.

AIR FRYER: Preheat air fryer to 375°F. Cook for 15-18 minutes or until internal temperature reaches 165°F, turning once during cooking.

Preheat oven to broil. Spread the salted butter evenly on cut side of buns and place under broiler about 2-3 minutes or until golden brown. Spread aioli evenly on toasted buns.

Place chicken on buns followed by lettuce and pickles, and serve with your sides of choice.