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After making these sandwiches, you'll never order the fast-food kind again. Marinating the chicken overnight in buttermilk gives it a wonderful taste and tenderness. The zippy breading is golden and crispy. —Gregg Voss of Emerson, Nebraska
This recipe is:
Healthy
Quick
Nutritional Analysis: One sandwich equals 372 calories, 7 g fat (3 g saturated fat), 63 mg cholesterol, 759 mg sodium, 46 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 3 starch.
Originally published as Ultimate Chicken Sandwiches in Light & Tasty April/May 2002, p29
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Reviewed on Apr. 24, 2012 by shankoene
I have made these several times in years past. I love how tender the buttermilk makes the chicken. I add less cayenne so the kids will eat them and I spray the tops with a bit of cooking spray before baking to make them a little crispier. We love them!
Reviewed on Sep. 28, 2010 by angelasandoval
Tasty sandwich! But I did pan-fry the chicken to give it a nice crispy texture.
Reviewed on Oct. 11, 2008 by peach08
I have made these twice and I seem to get the same result..the breading is not crunchy or crispy at ALL (I am sure its because there is no frying involved) and the flavor is a bit ho-hum. I have even added extra seasonings to it and still..just a plain ol chicken sandwich in my opinion. :(
Reviewed on May. 14, 2008 by KingGeld
This is one of the best chicken sandwiches I've tried.
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