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 Buttermilk; 2 tbsp Whole wheat flour; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Paprika; 1 tsp Extra virgin olive oil; 1 medium Sprouted grain bun; 4 slices Dill pickles; 2 tbsp Plain Greek yogurt; 1 tsp Dijon mustard; 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 golden, crispy crust, served on a toasted bun with crunchy pickles.

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NUTRITION

Protein

46.9g

Fat

12.6g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Whole wheat flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

1 tsp Extra virgin olive oil

1 medium Sprouted grain bun

4 slices Dill pickles

2 tbsp Plain Greek yogurt

1 tsp Dijon mustard

1 leaf Romaine lettuce

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PREPARATION

1
Pound the chicken breast to an even thickness and marinate in buttermilk for at least 15 minutes.
2
Whisk together flour, salt, pepper, garlic powder, and paprika in a shallow bowl.
3
Dredge the marinated chicken in the flour mixture, pressing firmly to ensure a thick coating.
4
Lightly brush or spray the chicken with olive oil and air fry at 400°F for 12-15 minutes until golden and cooked through.
5
Mix the Greek yogurt and Dijon mustard together to create a creamy spread.
6
Toast the bun until warm and assemble the sandwich with the sauce, lettuce, crispy chicken, and pickles.