Name: Crispy Buttermilk Fried Chicken Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 tbsp low-fat buttermilk; 2 tbsp whole wheat flour; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 1 whole sprouted grain bun; 1 leaf romaine lettuce; 2 slice tomato; 1 tbsp plain Greek yogurt; 1 tsp Dijon mustard

Crispy Buttermilk Fried Chicken Sandwich

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Fried Chicken Sandwich

Air-fried chicken breast marinated in tangy buttermilk and coated in a spiced whole-wheat crust, served on a toasted sprouted bun with crisp lettuce and juicy tomato.

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NUTRITION

Protein

57.3g

Fat

14.6g

Carbs

53.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole sprouted grain bun

1 leaf romaine lettuce

2 slice tomato

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

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PREPARATION

1
Place the chicken breast between parchment paper and pound to a half-inch thickness for even cooking.
2
Submerge the chicken in buttermilk in a shallow bowl and let it marinate for at least ten minutes.
3
Whisk together the flour, smoked paprika, garlic powder, sea salt, and black pepper in a separate dish.
4
Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture.
5
Lightly coat the chicken with avocado oil and air-fry at 375 degrees for twelve minutes until the crust is golden.
6
Stir the Greek yogurt and Dijon mustard together to create a creamy spread for the toasted bun.
7
Layer the chicken on the toasted bun with lettuce and tomato slices before serving immediately.