Ultimate Chicken Sandwiches |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
1 cup 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:
1. 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.
2. 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.
3. 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.
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