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.
Summary
| Course | Main Dish |
| Servings (Default: 6) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Beat each chicken breast to a thickness of 1-1.5 cm.
- Place buttermilk in a resealable plastic bag with the chicken, seal, and mix well. Refrigerate for 8 hours or overnight.
- In a bowl, combine baking mix, corn grits, paprika, salt, poultry seasoning, garlic powder, black pepper, and red pepper.
- Remove each chicken piece from the buttermilk, coat thoroughly in the corn mixture, and place in a greased baking dish.
- Bake uncovered at 200°C (392°F) for 10-12 minutes.
- Turn each piece over and bake for another 10-12 minutes until golden brown and the internal temperature reaches 74°C (165°F).
- Serve each chicken breast in a sandwich bun with lettuce and tomato slices.
Bon Appetit!
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