Name: Buttermilk Fried Chicken Sandwich with Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 tbsp low-fat buttermilk; 1.5 tbsp almond flour; 0.5 tsp garlic powder; 0.5 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 whole whole-wheat bun; 4 slice dill pickles; 1 tbsp nonfat Greek yogurt; 1 tsp yellow mustard; 0.5 tsp avocado oil

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 zesty pickles.

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NUTRITION

Protein

50.7g

Fat

14.0g

Carbs

45.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

1.5 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole-wheat bun

4 slice dill pickles

1 tbsp nonfat Greek yogurt

1 tsp yellow mustard

0.5 tsp avocado oil

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PREPARATION

1
Pound the chicken breast to an even thickness and marinate in the buttermilk for at least 30 minutes in the refrigerator.
2
Whisk together the almond flour, garlic powder, paprika, sea salt, and black pepper in a shallow bowl.
3
Dredge the marinated chicken in the flour mixture, pressing firmly to ensure the coating adheres for a crunchier texture.
4
Lightly coat the chicken with avocado oil and air-fry at 375°F for 12-15 minutes, flipping halfway through, until golden and cooked through.
5
In a small ramekin, stir together the Greek yogurt and mustard to create a creamy, high-protein sandwich spread.
6
Toast the whole-wheat bun until warm and assemble the sandwich with the spread, crispy chicken, and dill pickles.