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

  1. Beat the chicken to a thickness of 1-1.5 cm.
  2. 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).
  3. Toss the baking mixture, cornmeal, paprika, salt, seasonings, garlic powder, black pepper, and red pepper in a bowl.
  4. Remove the chicken one piece from the buttermilk.
  5. Dip the meat in the corn mixture and place in a greased dish.
  6. Fry the chicken in the oven, uncovered, at 200 degrees, for 10-12 minutes.
  7. Turn the chicken over.
  8. Bake another 10-12 minutes until golden brown.
  9. Serve the fried chicken in a bun with tomato and lettuce.

Bon Appetit!

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