NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

1 leaf Romaine lettuce

2 slices Tomato

4 slices Dill pickles

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness to ensure quick and even cooking.

• 2

  Submerge the chicken in a small bowl with the buttermilk and let it marinate for at least 20 minutes to tenderize the meat.

• 3

  In a shallow dish, whisk together the flour, smoked paprika, garlic powder, sea salt, and black pepper until well combined.

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the flour mixture until fully coated.

• 5

  Lightly mist both sides of the coated chicken with avocado oil and place it in the air fryer basket.

• 6

  Air fry at 400°F for 12-15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Toast the whole wheat bun until warm and assemble the sandwich by layering the lettuce, tomato slices, pickles, and the crispy chicken.