Name: Buttermilk Fried Chicken Sandwich with Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz chicken breast; 2 tbsp low-fat buttermilk; 2 tbsp whole wheat flour; 1 tbsp cornstarch; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp avocado oil; 0.5 whole whole wheat 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 spiced crust, served on a toasted whole wheat bun with crisp pickles.

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NUTRITION

Protein

45.0g

Fat

8.0g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

4.25 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp cornstarch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

0.5 whole whole wheat bun

4 slices dill pickles

1 leaf romaine lettuce

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PREPARATION

1
Pound the chicken breast to an even thickness and marinate in buttermilk for at least 30 minutes.
2
Whisk together whole wheat flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
3
Dredge the marinated chicken in the flour mixture, pressing firmly to ensure a thick, even coating.
4
Lightly brush or spray the chicken with avocado oil and air-fry at 375°F for 12-15 minutes until golden and crispy.
5
Toast the whole wheat bun until lightly browned.
6
Assemble the sandwich by placing the lettuce and pickles on the bottom bun, followed by the crispy chicken and the top bun.