NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup buttermilk

2 tbsp all-purpose flour

0.5 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

4 slices dill pickles

1 leaf butter lettuce

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and cover with buttermilk, letting it marinate for 20 minutes to tenderize.

• 2

  In a separate dish, whisk together the flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

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

• 4

  Lightly spray or brush the breaded chicken with avocado oil and air-fry at 400°F for 12-15 minutes until the coating is golden and crisp.

• 5

  Slice the whole wheat bun and toast it in a dry pan until the edges are slightly browned and warm.

• 6

  Assemble the sandwich by placing the butter lettuce on the bottom bun, followed by the crispy chicken and tangy pickle slices.