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; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 1 tsp Avocado oil; 1 whole Whole grain bun; 2 leaves Romaine lettuce; 2 slices Tomato; 1 tbsp Nonfat Greek yogurt; 0.5 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-grain crust, served on a toasted bun with crisp lettuce and juicy tomato slices.

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NUTRITION

Protein

57.0g

Fat

14.0g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tsp Avocado oil

1 whole Whole grain bun

2 leaves Romaine lettuce

2 slices Tomato

1 tbsp Nonfat Greek yogurt

0.5 tsp Dijon mustard

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PREPARATION

1
Place the chicken breast between two pieces of parchment paper and pound to a uniform half-inch thickness.
2
In a shallow bowl, soak the chicken in buttermilk for at least 15 minutes to tenderize.
3
In a separate bowl, whisk together the whole wheat flour, sea salt, black pepper, garlic powder, and smoked paprika.
4
Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.
5
Lightly coat the chicken with avocado oil and air fry at 375°F for 12-15 minutes, flipping halfway, until golden and crispy.
6
Stir together the Greek yogurt and Dijon mustard to create a clean-eating spread.
7
Toast the bun and assemble the sandwich with the sauce, lettuce, tomato, and the crispy chicken fillet.