1. Flatten chicken to ½ inch thickness.

2. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

3. In a shallow 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. baking dish coated with cooking spray.

4. Bake, uncovered, at 400° for 8 to 12 minutes on each side or until a meat thermometer reaches 170° and coating is lightly browned. Serve on rolls with lettuce and tomato.