Succulent Chicken Sandwiches

• 6 (4 ounce) boneless skinless chicken breast halves
• 1 cup 1% fat buttermilk
• 12 cup Bisquick reduced-fat baking mix
• 12 cup cornmeal
• 1 12 teaspoons paprika
• 34 teaspoon salt
• 34 teaspoon poultry seasoning
• 12 teaspoon garlic powder
• 12 teaspoon pepper
• 14 teaspoon cayenne pepper
• 6 sandwich buns, split
• 6 lettuce leaves
• 6 red onions, slices
• 12 tomatoes, slices
• honey mustard dressing (Honey Mustard Dressing)

1. Pound chicken to 1/2 inch thickness.
2. Pour buttermilk into a large resealable plastic bag; add chicken.
3. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
4. In a shallow bowl, combine the bisquit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper, and cayenne.
5. Remove chicken once piece at a time, allowing excess buttermilk to drain off.
6. Discard buttermilk.
7. Coat chicken with the cornmeal mixture; place in a 9x13 baking dish coated with nonstick cooking spray.
8. Bake uncovered at 400 for 12 minutes.
9. Turn chicken and bake 8-12 minutes longer or until coating is lightly browned and juices run clear.
10. Serve on buns with lettuce, tomato, onion, and honey mustard.

chicken breast halves, buttermilk, bisquick, cornmeal, paprika, salt, poultry seasoning, garlic, pepper, cayenne pepper, buns, red onions, tomatoes, honey

Taken from www.food.com/recipe/succulent-chicken-sandwiches-137237 (may not work)