Chipotle Chicken Sandwiches

Place chicken in a large bowl and pour the buttermilk over it. Cover and set aside.

In small saucepan, place lime juice, sugar and 1/2 teaspoon salt. Bring to a boil, then add onion and simmer for 1 minute. Transfer to a bowl. Cover and refrigerate until ready to serve.

Place flour on a sheet of wax paper. In a shallow bowl, mix eggs and water. In another shallow bowl, mix together remaining 1/2 teaspoon salt, almonds, chili powder, cumin and panko.

Remove chicken from buttermilk and dip each piece, first in flour, then eggs, then panko mixture, pressing crumbs to adhere. Let chicken dry for about 20 minutes.

Place vegetable oil in a heavy large skillet over medium high heat. Add chicken and cook until crispy brown on all sides, about 8 minutes. Drain on paper towels.

In a small bowl, mix mayonnaise, roasted peppers and garlic. Spread on both sides of open rolls. Add chicken strips and pickled onions. Sprinkle with cilantro. Cover with bun tops.