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; 0.25 cup low-fat buttermilk; 2 tbsp almond flour; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 1 whole whole wheat bun; 4 slices dill pickle chips; 2 tbsp plain Greek yogurt; 1 tsp Dijon mustard; 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

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.3g

Fat

14.1g

Carbs

47.0g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 whole whole wheat bun

4 slices dill pickle chips

2 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 leaf butter lettuce

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the chicken breast in a small bowl with the buttermilk and marinate for 20 minutes to tenderize.
2
In a shallow dish, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.
3
Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the seasoned flour mixture.
4
Lightly coat the chicken with avocado oil and air fry at 375°F for 12-15 minutes, flipping halfway, until the exterior is golden and crisp.
5
In a small bowl, combine the Greek yogurt and Dijon mustard to create a clean, tangy sandwich spread.
6
Lightly toast the whole wheat bun, spread the yogurt mixture on both sides, and assemble with the lettuce, crispy chicken, and pickles.