FRIED CHICKEN 2.0

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Take two slices of Good Ol’ Fashioned White Bread (this page) and spread a little butter on one side of both slices (butter on sandwiches isn’t just about flavor; it also helps prevent your sandwich from getting soggy if you’re packing it to travel). Spread one half of the bread with a generous helping of Lemon Aioli (this page) or mayo and top with some shredded iceberg lettuce. Place a few slices of pickle on the other half (I like bread and butter pickles for this job) and top with a piece of chicken cutlet (this page) and some freshly sliced tomato. Bring it all together and enjoy!

Step 2

Roasted Chicken (this page) is delicious, but you know what makes it even better? Bacon and avocado. Honestly, bacon and avocado make everything better. I like to use two slices of a chewy sourdough bread for this sandwich. Butter both slices, then top one with mayo (I’m a big Hellmann’s fan) and the other with a little Dijon mustard. Should you happen to have some leftover Dijon Herb Butter (this page), you could always use that instead of plain old butter and skip adding the extra mustard. Finish with slices of roasted chicken (this page), a couple of thick pieces of cooked bacon, and half of a perfectly ripe avocado, sliced. Sprinkle with a little salt and pepper and add a cap of fresh butter lettuce.