Name: Crispy Buttermilk Fried Chicken Sandwich with Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 2 tbsp low-fat buttermilk; 1.5 tbsp whole wheat flour; 0.25 tsp garlic powder; 0.25 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp avocado oil; 1 whole whole wheat sandwich bun; 4 slice dill pickles; 1 leaf romaine lettuce; 1 slice tomato

Crispy 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

Crispy Buttermilk Fried Chicken Sandwich with Pickles

Tender chicken breast soaked in tangy buttermilk and air-fried to a golden crunch, served on a toasted whole grain bun with crisp pickles.

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NUTRITION

Protein

49.4g

Fat

12.3g

Carbs

48.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

2 tbsp low-fat buttermilk

1.5 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole wheat sandwich bun

4 slice dill pickles

1 leaf romaine lettuce

1 slice tomato

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PREPARATION

1
Pound the chicken breast to an even thickness of about half an inch.
2
In a shallow bowl, whisk together the buttermilk, sea salt, and black pepper.
3
In another bowl, combine the whole wheat flour, garlic powder, and paprika.
4
Dip the chicken into the buttermilk mixture, then dredge in the flour mixture until fully coated.
5
Preheat an air fryer to 375°F and lightly brush the chicken with avocado oil.
6
Air-fry the chicken for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.
7
Toast the whole wheat bun in a dry pan until lightly browned.
8
Assemble the sandwich by placing the lettuce, tomato, crispy chicken, and pickles on the bun.