Tuscan Fried Chicken Sandwich

Whisk mayo and lemon juice together until blended well. It should be thin enough to drizzle. Set aside in the refrigerator until time to serve the sandwiches. The mayo can be made a day ahead.

Add the olive oil and onions to a medium-sized saucepan over medium heat. Cook until the onions are translucent. This may take 8-10 minutes.
Add the garlic and red pepper flakes to the onions and cook for about one minute.
Pour the white wine into the onion mixture and cook until slightly reduced. Add the tomatoes, basil, and oregano and cook until thickened. Set aside and cool. This can be made one day ahead and kept in the refrigerator.

Mix the flour and seasoned salt together in a wide shallow bowl.
In a second wide shallow bowl beat 3 eggs and stir in the grated parmesan cheese.
Pour the 1/2 cup of oil into a deep pot-I used a cast-iron stockpot. Heat the oil.
While the oil is heating coat the chicken in the egg and cheese mixture. Transfer to the flour and dredge until covered. Shake off the excess flour.
When the oil is hot enough add the chicken tenders and cook 4-5 minutes per side until they are cooked through and golden brown. Breasts should be cooked 7-8 minutes per side.
Melt 1 tablespoon of butter in a skillet and sprinkle with grated parmesan cheese. Lay the two sides of the hamburger bun into the skillet cut side down and toast until golden brown.
Spread the tomato jam onto one side of the bun. Lay two chicken tenders onto the other side of the bun and drizzle with the lemon mayo. Top with a lettuce leaf. Put the two sides together and enjoy!