Heat the oil in a large non-stick pan over medium heat. Season the chicken well on both sides with salt and pepper.
Coat the chicken well on both sides with the breadcrumbs. Add the chicken to the pan. Cook until golden brown on both sides until no longer pink inside to an internal temperature of 160 using a thermometer, approximately 3 minutes per side. Place on a paper towel lined plate to drain the excess oil.
Layer the roll with lettuce, tomato seasoned with salt and pepper, and chicken. Top with hot sauce and dressing. Serve with carrot & celery sticks with extra dressing for dipping and chips.