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; 2 tbsp Low-fat 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; 0.5 tbsp Avocado oil; 1 whole Sprouted grain bun; 4 slice 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

Tender chicken breast air-fried to a golden crunch after a tangy buttermilk soak, served on a toasted sprouted bun with crisp pickles.

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NUTRITION

Protein

56.9g

Fat

17.1g

Carbs

47.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat 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

0.5 tbsp Avocado oil

1 whole Sprouted grain bun

4 slice Dill pickles

1 leaf Romaine lettuce

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PREPARATION

1
Place the chicken breast between two pieces of parchment paper and pound to an even half-inch thickness.
2
In a shallow bowl, soak the chicken in buttermilk for at least 15 minutes to tenderize.
3
In a separate small bowl, whisk together the almond flour, arrowroot powder, garlic powder, paprika, salt, and pepper.
4
Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the dry flour mixture.
5
Lightly coat the breaded chicken with avocado oil and place in the air fryer at 375 degrees Fahrenheit for 12-15 minutes, flipping halfway through until golden and crispy.
6
Toast the sprouted grain bun in a dry pan until lightly browned.
7
Assemble the sandwich by placing the lettuce on the bottom bun, followed by the crispy chicken and dill pickles.