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; 0.25 cup low-fat buttermilk; 1 tbsp almond flour; 1 tbsp panko breadcrumbs; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp avocado oil; 0.5 whole sprouted grain 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 crisp almond flour crust, served on a toasted bun with zesty pickles for a clean take on a classic.

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NUTRITION

Protein

45.9g

Fat

9.9g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp almond flour

1 tbsp panko breadcrumbs

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 whole sprouted grain bun

4 slices dill pickles

1 leaf romaine lettuce

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PREPARATION

1
Pound the chicken breast to an even half-inch thickness to ensure quick and even cooking.
2
Submerge the chicken in buttermilk and refrigerate for 20 minutes to create a tender interior.
3
Whisk together almond flour, panko, paprika, garlic powder, salt, and pepper in a shallow dish.
4
Remove chicken from buttermilk, letting excess drip off, then press into the breading mixture until fully coated.
5
Lightly mist the chicken with avocado oil and air-fry at 375°F for 12 minutes, flipping halfway through.
6
Place the crispy chicken on a toasted bun and top with fresh lettuce and tangy pickle slices.