Ultimate Chicken Sandwiches
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
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1 cup 1% buttermilk
- 1/2 cup reduced-fat biscuit/baking mix
- 1/2 cup cornmeal
- 1-1/2 teaspoons paprika
- 3/4 teaspoon salt
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 6 onion or kaiser rolls, split
- 6 lettuce leaves
- 12 tomato slices
DIRECTIONS
Flatten chicken to 1/2-in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
In a shall bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne. Remove chicken one piece at a time, allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 400° for 8-12 minutes on each side or until a meat thermometer reaches 170° and coating is lightly browned. Serve on rolls with lettuce and tomato. Yield: 6 servings.