Name: Buttermilk Fried Chicken Sandwich with Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 2 tbsp buttermilk; 2 tbsp arrowroot powder; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 1 medium sprouted grain bun; 4 slices dill pickles; 1 tbsp nonfat greek yogurt; 1 tsp dijon mustard

Buttermilk Fried Chicken Sandwich with Pickles

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

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken Sandwich with Pickles

Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp arrowroot crust, served on a toasted sprouted bun with zesty pickles.

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NUTRITION

Protein

38.2g

Fat

11.1g

Carbs

52.1g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

2 tbsp buttermilk

2 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 medium sprouted grain bun

4 slices dill pickles

1 tbsp nonfat greek yogurt

1 tsp dijon mustard

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PREPARATION

1
Pound the chicken breast to an even thickness and marinate in buttermilk for at least 30 minutes.
2
Whisk arrowroot powder with garlic powder, onion powder, salt, and pepper in a shallow bowl.
3
Dredge the marinated chicken in the arrowroot mixture, pressing firmly to ensure a thick, even coating.
4
Lightly brush or spray the chicken with avocado oil and air fry at 375°F for 12-15 minutes until golden and crispy.
5
Toast the sprouted grain bun until warm and slightly crunchy.
6
Mix Greek yogurt and Dijon mustard to create a clean spread for the bun.
7
Assemble the sandwich by layering the crispy chicken, pickles, and yogurt sauce on the toasted bun.