Recipe by Delish
Once you try these breaded chicken sandwiches, you won't want to have anything to do with the fast food kind again. These are baked instead of fried but taste just as good. Plan ahead, I like to marinate these babies overnight for super moist and delcious chicken. By the way, you HAVE to spread on the honey mustard dressing. Homemade sandwich buns would be great!
Top Review by whtbxrmom
The breading didn't crisp up as much as I thought it should have, even tried misting it with a little cooking spray at the end. Other than that, we enjoyed them. The breading did have good seasoning, not the same old hum coating that lots of chicken recipes seem to have. Thanks for a nice summer meal.
- 6 (4 ounce) boneless skinless chicken breast halves
- 1 cup 1% fat buttermilk
- 1⁄2 cup Bisquick reduced-fat baking mix
- 1⁄2 cup cornmeal
- 1 1⁄2 teaspoons paprika
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon poultry seasoning
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 6 sandwich buns, split
- 6 lettuce leaves
- 6 red onions, slices
- 12 tomatoes, slices
- honey mustard dressing (Honey Mustard Dressing)
Directions See How It's Made
- Pound chicken to 1/2 inch thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- In a shallow bowl, combine the bisquit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper, and cayenne.
- Remove chicken once piece at a time, allowing excess buttermilk to drain off. Discard buttermilk.
- Coat chicken with the cornmeal mixture; place in a 9x13 baking dish coated with nonstick cooking spray.
- Bake uncovered at 400 for 12 minutes. Turn chicken and bake 8-12 minutes longer or until coating is lightly browned and juices run clear.
- Serve on buns with lettuce, tomato, onion, and honey mustard.