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Ultimate Chicken Sandwiches

Rated as 3.71 out of 5 Stars

"After making these sandwiches, you'll never order the fast-food kind again. Marinating the chicken overnight in buttermilk gives it a wonderful taste and tenderness. The zippy breading is golden and crispy. --Gregg Voss of Emerson, Nebraska"
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Ingredients

30 m servings
Original recipe yields 6 servings

Directions

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  1. Pound chicken to 1/2-in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. In a shall bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne. Remove chicken one piece at a time, allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
  3. Bake, uncovered, at 400 degrees F for 12 minutes. Turn chicken. Bake 8-12 minutes longer or until juices run clear and coating is lightly browned. Serve on rolls with lettuce and tomato.

Footnotes

  • Nutritional Analysis: One sandwich equals 372 calories, 7 g fat (3 g saturated fat), 63 mg cholesterol, 759 mg sodium, 46 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 3 starch.

Reviews

Read all reviews 13
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These were a hit with our family. The chicken was very good and had no problem with the breading. I pounded the chicken breasts out longer than wide so we could use them on French bread rolls. T...

Most helpful critical review

what a waste of my time and ingredients. the breading fall off and no taste, my family all agreed...thumbs down on this recipe!

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These were a hit with our family. The chicken was very good and had no problem with the breading. I pounded the chicken breasts out longer than wide so we could use them on French bread rolls. T...

My husband and I really enjoyed these. I followed the recipe as is. People have been complaining about the breading falling off; I just made sure I pushed my chicken down into the cornmeal mix v...

I made these and they came out just fine. Made them for a Sunday dinner one week and everybody loved them. Once you bring the chicken out of the buttermilk, dip it in some beaten egg to get the ...

This is quite tasty. I've made it twice now. The first time I cooked it as written (except I didn't plan far enough ahead to marinate the chicken in the butter milk for 8 hours). It was very ...

what a waste of my time and ingredients. the breading fall off and no taste, my family all agreed...thumbs down on this recipe!

We really liked these. I used thinly sliced chicken breasts and only put them in buttermilk for about 4 hours. Kept all ingredients the same except dipped them in egg prior to the coating. I ...

Meh. These were not for me. If you enjoy Shake N Bake, these will be right up your alley. I don't, so they weren't up mine. :( Other than the obvious, the texture was quite off-putting. Buttermi...

These are very good. Hubby loved them and so did I. We ate them without buns, just with roasted potatoes and sliced tomatoes. We will have these again.

These were awesome. My husband & I both loved them. I forgot to marinate them, and instead of buttermilk, I dipped them in egg as one user suggested. The coating stuck just fine this way. I also...