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Chicken Recipes

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Ultimate Chicken Sandwiches

By: Gregg Voss

"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"

Rate/Review | Read Reviews (13)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 (4 ounce) skinless, boneless chicken breast halves
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 slices tomato

Directions

Pound 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. x 2-in. baking dish coated with nonstick cooking spray.
Bake, uncovered, at 400 degrees F for 12 minutes. Turn chicken. Bake 8-12 minutes longer or until juices run clear and coating is lightly browned. Serve on rolls with lettuce and tomato.

Footnotes

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.