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; 2 tbsp Whole wheat flour; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Avocado oil; 1 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

Chicken breast marinated in tangy buttermilk and air-fried to a golden crisp, served on a toasted sprouted bun with zesty pickles and crisp lettuce.

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NUTRITION

Protein

57.2g

Fat

16.1g

Carbs

48.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Sprouted grain bun

4 slices Dill pickles

1 leaf Romaine lettuce

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PREPARATION

1
Place the chicken breast between two sheets of parchment paper and pound to an even thickness.
2
Submerge the chicken in buttermilk and refrigerate for at least 30 minutes to tenderize.
3
In a shallow bowl, whisk together the flour, garlic powder, onion powder, sea salt, and black pepper.
4
Remove the chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture.
5
Lightly coat the chicken with avocado oil and place in an air fryer basket at 375 degrees Fahrenheit.
6
Air fry for 12 to 15 minutes, flipping halfway through, until the exterior is crunchy and the internal temperature reaches 165 degrees.
7
Toast the sprouted grain bun until warm and assemble the sandwich with the chicken, pickles, and lettuce.