(originally made 1/2006)
Made these yesterday for dinner. Juicy and crispy at the same time!
Almost as good as a fast food chicken sandwich :) You can see a picture
if you type the recipe name into the TOH recipe Finder.
My changes were
*used thin cut boneless skinless breasts, adjusted baking time
*used fat free buttermilk
*Didn't see the soak overnight thing. I just dipped them in the buttermilk, then into the baking mix/cornmeal mixture.
Ultimate Chicken Sandwiches
6 boneless skinless chicken breast halves (4 ounces each)
1 cup 1% buttermilk
1/2 cup reduced-fat biscuit/bakingmix
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
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
Bake, uncovered, at 400° 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. Yield: 6
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
Source: Light & Tasty Magazine April/May 2002