NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Whole grain bun

4 slice Dill pickles

1 leaf Butter lettuce

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to an even thickness for uniform cooking.

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let it marinate for at least 15 minutes in the refrigerator.

• 3

  In a separate shallow bowl, whisk together the whole wheat flour, smoked paprika, 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 until fully coated.

• 5

  Lightly coat the chicken and the air fryer basket with avocado oil to ensure a golden finish.

• 6

  Air fry at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is crispy.

• 7

  Toast the whole grain bun in a dry pan or the air fryer for 1-2 minutes until golden brown.

• 8

  Assemble the sandwich by layering the butter lettuce, crispy chicken, and dill pickles on the toasted bun.