Don’t you hate when you are sitting in the waiting room at the doctor’s office, and you are thumbing through magazines, spy one with a photo of a recipe on the front that makes you go “YES!” – only to find out somebody has torn all of the pages with recipes out of the magazine?! That is what happened with this particular chicken sandwich recipe.
I am sitting in the waiting room while my son has his orthodontist appointment. I see a Woman’s Day magazine with the most delicious looking sandwich on the front. Look to see what page it’s on in the contents, quickly turning pages to see how to make it, only to find that someone has ripped them all out! Grr. I guess you could say that this is a pet peeve of mine. I mean, back in the days before EVERYONE carried a cell phone, I could see wanting to do this, maybe even feeling bad about it, but quietly tearing it out. These days? snap a photo of it with your phone, and let someone after you be able to do the same.
Lucky for me, that with technology being the way it is, I took my cell phone and googled the sandwich on the cover of the magazine and it took me to the recipe. Whew!
I only changed a little bit about it. They were a huge family hit!
Find the original recipe for the cover photo sandwich in the March 2015 Woman’s Day Magazine.
We served it up with a side of Copy Cat KFC Cole Slaw!
Don’t second guess if your chicken is done or not. This Thermapen Mk4 is the best meat thermometer I have ever owned!
- 4 chicken breasts, sliced horizontally to make 8 thinner pieces
- 1/4 cup milk or cream + 1 teaspoon lemon juice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 cups crushed Corn Flake Cereal
- Tube of refrigerator biscuits (I used the Pillsbury Flaky Grands) qty 8 biscuits
- Lettuce and Mayo for serving - or use whatever you enjoy.
Prepare biscuits as directed on the package.
Heat oven to 425 degrees and line a cookie sheet with non-stick foil.
Combine cream and lemon juice and let sit for about 10 minutes. (you have just made a buttermilk substitute - if you have buttermilk, you can use 1/4 cup and omit this step.)
Slice chicken breasts horizontally to make 2 thinner pieces.
Add spices to the milk, whisk. Place chicken in the milk mixture.
After dipping in the milk mixture, press into the crushed cornflakes - coating both sides of the chicken. Place on cookie sheet.
Bake for 15 minutes. I used a meat thermometer to make sure mine were done.
Serve on a biscuit topped with lettuce and mayo.
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Amount Per Serving: Calories: 419 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 59mg Sodium: 687mg Carbohydrates: 43g Fiber: 2g Sugar: 3g Protein: 25g