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 Low-fat buttermilk; 1 tbsp Almond flour; 1 tbsp Arrowroot starch; 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 Whole wheat sandwich 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

Chicken breast soaked in tangy buttermilk and pan-seared for a golden, crispy crunch, served on a toasted bun with zesty pickles.

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NUTRITION

Protein

56.6g

Fat

17.8g

Carbs

47.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

1 tbsp Almond flour

1 tbsp Arrowroot starch

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 Whole wheat sandwich bun

4 slice 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 half-inch thickness.
2
Submerge the chicken in buttermilk in a shallow bowl and let it marinate for at least 15 minutes to tenderize.
3
In a separate bowl, whisk together the almond flour, arrowroot starch, garlic powder, paprika, salt, and pepper.
4
Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until coated.
5
Heat avocado oil in a non-stick skillet over medium heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.
6
Toast the bun lightly, then assemble the sandwich with the lettuce, crispy chicken, and dill pickles.