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; 2 tbsp whole wheat panko breadcrumbs; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 whole whole wheat bun; 4 slice dill pickles; 1 leaf romaine lettuce; 1 tsp avocado oil spray

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 crisp whole-grain crust, served on a toasted bun with crunchy pickles.

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NUTRITION

Protein

54.7g

Fat

13.4g

Carbs

46.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 whole whole wheat bun

4 slice dill pickles

1 leaf romaine lettuce

1 tsp avocado oil spray

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PREPARATION

1
Pound the chicken breast to an even 1/2-inch thickness and submerge in buttermilk for 30 minutes to tenderize.
2
In a shallow dish, whisk together the panko breadcrumbs, garlic powder, onion powder, paprika, sea salt, and black pepper.
3
Remove the chicken from the buttermilk, allowing excess to drip off, and press firmly into the panko mixture until fully coated.
4
Lightly mist the breaded chicken with avocado oil spray and air fry at 375°F for 12-14 minutes, flipping halfway, until golden and crispy.
5
Toast the whole wheat bun in a dry pan until the edges are lightly browned.
6
Assemble the sandwich by layering the romaine lettuce, crispy chicken, and dill pickles on the toasted bun.