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 each chicken breast to a thickness of 1-1.5 cm.
2. Place buttermilk in a resealable plastic bag with the chicken, seal, and mix well. Refrigerate for 8 hours or overnight.
3. In a bowl, combine baking mix, corn grits, paprika, salt, poultry seasoning, garlic powder, black pepper, and red pepper.
4. Remove each chicken piece from the buttermilk, coat thoroughly in the corn mixture, and place in a greased baking dish.
5. Bake uncovered at 200°C (392°F) for 10-12 minutes.
6. Turn each piece over and bake for another 10-12 minutes until golden brown and the internal temperature reaches 74°C (165°F).
7. Serve each chicken breast in a sandwich bun with lettuce and tomato slices.

Bon Appetit!