Chicken Sandwiches

Melt 2 tbsp salted butter in a small skillet over medium heat. Add 1 cup panko and cook until golden brown, stirring often, about 3-5 minutes. Transfer to a shallow dish.

In a medium bowl, whisk together 1 large egg, 2 tbsp hot sauce, ¼ tsp salt, ¼ tsp ground black pepper, and ½ tsp onion powder until smooth.

Place chicken breasts flat on a cutting board with the long side of each breast parallel to the counter edge. With the flat side of your knife parallel to the countertop, cut chicken breast in half lengthwise into 2 flat pieces. Repeat with remaining chicken breast.

Pat breasts dry and dredge in the egg mixture, allowing excess to drip back down into the bowl. Transfer to panko mixture, pressing all sides of the chicken to adhere. Repeat with remaining chicken breasts.

Mist Suvie Air Fry baskets with cooking spray. Divide chicken between both baskets in an even layer. Place baskets in Suvie, ensuring sheet pans are in place at the bottom of each zone to catch any drips.

Input settings and cook now or schedule, flipping chicken halfway through cooking.

Cook: Bottom Zone: Air Fry at 375°F for 20 minutes, Top Zone: Air Fry at 375°F for 20 minutes

After cooking, divide chicken between buns with ranch dressing and lettuce.