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; 0.25 cup Buttermilk; 1 tbsp Almond flour; 1 tbsp Arrowroot powder; 0.5 tsp Garlic powder; 0.5 tsp Paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil; 0.5 whole Sprouted grain bun; 4 slices Dill pickles; 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

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

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NUTRITION

Protein

52.0g

Fat

16.4g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

1 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.5 whole Sprouted grain bun

4 slices Dill pickles

1 leaf Butter lettuce

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PREPARATION

1
Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.
2
Submerge the chicken in buttermilk in a shallow bowl and let marinate for at least 15 minutes.
3
In a separate bowl, whisk together the almond flour, arrowroot powder, garlic powder, paprika, sea salt, and black pepper.
4
Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.
5
Heat avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until golden and crispy.
6
Toast the sprouted grain bun and assemble the sandwich with the butter lettuce, the crispy chicken, and dill pickles.