Chicken Sandwiches
by Editorial Staff
The chicken is marinated, then fried in a bright breading and it turns out – soft on the inside, golden and crispy on the outside … If you make and try these sandwiches, “fast food” sandwiches will simply cease to exist for you.
Servings: 6
Ingredients
- Chicken breasts – 6 pcs. (100-120 g each)
- Buttermilk (this is the whey that remains when whipping the cream; buttermilk can be replaced with kefir, sour milk or yogurt) – 1 cup
- Mix for baking biscuits (or universal) – ½ cup
- Corn grits – ½ cup
- Paprika – 1 ½ teaspoon
- Salt – ¾ teaspoon
- Seasoning for poultry – ¾ teaspoon.
- Garlic powder – ½ teaspoon.
- Ground black pepper – ½ teaspoon.
- Red pepper – ¼ teaspoon.
- Sandwich buns – 6 pcs.
- Lettuce leaves – 6 pcs.
- Sliced tomatoes – 12 circles
Directions
- Beat the chicken to a thickness of 1-1.5 cm.
- Pour the buttermilk into a resealable plastic bag. Put chicken in a bag, close it, mix the contents. Leave in the refrigerator for 8 hours (overnight).
- Toss the baking mixture, cornmeal, paprika, salt, seasonings, garlic powder, black pepper, and red pepper in a bowl.
- Remove the chicken one piece from the buttermilk.
- Dip the meat in the corn mixture and place in a greased dish.
- Fry the chicken in the oven, uncovered, at 200 degrees, for 10-12 minutes.
- Turn the chicken over.
- Bake another 10-12 minutes until golden brown.
- Serve the fried chicken in a bun with tomato and lettuce.
Bon Appetit!
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