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

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

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Instructions

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!