Name: Buttermilk Fried Chicken Sandwich with Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.25 oz chicken breast; 0.25 cup low-fat buttermilk; 2 tbsp almond 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; 4 slices dill pickles; 1 leaf butter lettuce

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

Chicken breast marinated in tangy buttermilk and pan-seared with a crisp almond-flour crust, served on a toasted bun with crunchy pickles.

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NUTRITION

Protein

45.4g

Fat

14.1g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

3.25 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond 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

4 slices dill pickles

1 leaf butter lettuce

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PREPARATION

1
Place the chicken breast between parchment paper and pound to an even thickness for uniform cooking.
2
Submerge the chicken in buttermilk and marinate for at least 30 minutes to tenderize.
3
Whisk together almond flour, smoked paprika, garlic powder, sea salt, and black pepper in a shallow bowl.
4
Remove chicken from buttermilk, letting excess drip off, and dredge thoroughly in the seasoned flour mixture.
5
Heat avocado oil in a cast-iron skillet over medium heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.
6
Lightly toast the sprouted grain bun in the same skillet until warm and slightly crisp.
7
Assemble the sandwich with butter lettuce, the crispy chicken, and dill pickles.