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; 1.5 tbsp Whole wheat panko breadcrumbs; 0.5 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil; 1 whole Whole wheat bun; 2 tbsp Non-fat Greek yogurt; 1 tsp Dijon mustard; 0.5 cup Arugula; 2 slices Tomato

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 seasoned panko, served on a toasted bun with a zesty yogurt sauce and crisp arugula.

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NUTRITION

Protein

58.2g

Fat

11.5g

Carbs

52.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1.5 tbsp Whole wheat panko breadcrumbs

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

1 whole Whole wheat bun

2 tbsp Non-fat Greek yogurt

1 tsp Dijon mustard

0.5 cup Arugula

2 slices Tomato

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PREPARATION

1
Slice the chicken breast into a flat fillet and soak in buttermilk for at least 15 minutes to tenderize.
2
Combine panko, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl.
3
Press the marinated chicken firmly into the panko mixture until evenly coated on both sides.
4
Lightly spray the air fryer basket with avocado oil and cook the chicken at 375°F for 12-15 minutes until golden and crispy.
5
Whisk together the Greek yogurt and Dijon mustard in a small bowl to create a clean-eating spread.
6
Toast the whole wheat bun and assemble the sandwich with the sauce, tomato slices, arugula, and the crispy chicken.