Crispy Chicken Sandwiches

Butter and Toast the French Bread

Ingredients:

*1 Loaf of White or Wheat French Bread, Sliced, we used Walmart’s or roll/bun of choice

*Butter or Plant Based Butter

I toasted slices in the toaster, toast until lightly brown.

Fillet Chicken Pieces

*4 chicken Breasts, Fillet (You could also use Chicken Tenders) marinate in buttermilk mixture

Step 1

Buttermilk Dredge and Marinade:

Note: Split marinade recipe in half after combing the buttermilk mixture. Save half for the dredge and the other half in a bowl for the marinade.

Ingredients:

*2 cups Buttermilk

*2 Eggs

*1/3 cup Ranch Dressing Powder Mix; Note: This has salt in mix

*1/4 teaspoon Cayenne Pepper or to taste

*1 teaspoon Tahini Powder, optional

*1 teaspoon Mrs. Dash or Zesty Italian Seasoning

*1/4 teaspoon fresh ground Black Pepper

*Sea Salt, to taste

Whisk together in bowl.

Step 2

Flour Mixture Ingredients:

*3/4 cup Flour, self rising flour is preferred

*1/2 cup Cornstarch

*1/4 teaspoon fresh ground Black Pepper

*1/2 tablespoon granulated Garlic

*1 teaspoon Onion Powder

*1 tablespoon Adobe Seasoning, red not white

*3 tablespoon Ranch Dressing Powder Mix; Note: This has salt in mix

*1 teaspoon Tahini Powder, optional

*1 teaspoon Mrs Dash or Zesty Italian Seasoning, optional

*1/8 teaspoon Cayenne Pepper or to taste

*Sea Salt, to taste

Whisk together.

Step 3

Corn Flakes Mixture

*2 cups Crushed Corn Flakes, crushed in gallon sized re-sealable bag

*3/4 cup Bread Crumbs, Panko are the Crispiest

Directions:

1. Take half the buttermilk mixture pour in separate bowl and add to this the fillet pieces, cut fillet pieces in half if they are to large so as to fit inside the size of French bread slices. Refrigerate for two hours or overnight.

2. using 3 pie dishes add the following: Step one buttermilk mixture to one dish, step two flour mixture to second dish, step 3 the corn flake mixture to the third dish.

3. Then remove marinated chicken from the fridge and dredge each piece of chicken one at a time through the buttermilk mixture, flour mixture and then cornflake mixture. Set on a platter and pile them up until all pieces have been covered with mixtures. Allow them to sit for 15 minutes so each pieces can absorb the coatings.

4. Then take a 1/2 baking sheet and use a wire baking rack that fits baking sheet. Place on the chicken pieces. Bake in preheated 350*F. oven for 25 to 40 minutes depending on the size of the Chicken pieces (165* internal temperature).

5. You can use your air-fryer, just cook in batches according to your air-fryer instructions.

6. While the chicken bakes, prepare the bread by slicing, butter and toast in a toaster or in the oven as desired.

Favorite Condiments:

*Avocado Mayonaise

*Kosher Sliced Pickles

*Tomato Slices

*Lettuce Leaves.

*Etc….

Enjoy!

Lindy