Name: Buttermilk Fried Chicken Sandwich with Pickles
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 garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp avocado oil; 1 whole whole wheat bun; 4 slices dill pickles; 1 leaf romaine 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

Air-fried chicken breast marinated in tangy buttermilk and coated in a spiced flour crust, served on a toasted bun with crisp, vinegary pickles.

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NUTRITION

Protein

54.8g

Fat

16.6g

Carbs

47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

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PREPARATION

1
Place the chicken breast between two pieces of parchment paper and pound to an even 0.5-inch thickness.
2
Submerge the chicken in buttermilk and let it marinate for 15 minutes to tenderize.
3
Combine the flour, garlic powder, paprika, salt, and pepper in a shallow bowl.
4
Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture.
5
Lightly brush or spray the breaded chicken with avocado oil for a golden finish.
6
Air-fry at 375°F for approximately 12 to 14 minutes, turning once, until the exterior is crunchy.
7
Assemble the sandwich by placing the lettuce, crispy chicken, and pickles on the toasted bun.