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; 0.25 cup Panko breadcrumbs; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 whole Whole wheat bun; 0.5 tbsp Avocado oil; 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

Pan-seared chicken breast marinated in tangy buttermilk and coated in crunchy panko, served on a toasted bun with crisp pickles.

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NUTRITION

Protein

42.8g

Fat

14.2g

Carbs

50.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Panko breadcrumbs

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole wheat bun

0.5 tbsp Avocado oil

4 slices Dill pickles

1 leaf Romaine lettuce

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PREPARATION

1
Place chicken breast between parchment paper and pound to an even thickness.
2
In a bowl, combine buttermilk, garlic powder, and onion powder; add chicken and marinate for 15 minutes.
3
In a separate shallow dish, season panko breadcrumbs with sea salt and black pepper.
4
Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in the panko mixture.
5
Heat avocado oil in a non-stick skillet over medium heat.
6
Cook chicken for 5-6 minutes per side until the coating is golden and the internal temperature reaches 165°F.
7
Toast the whole wheat bun in the same skillet or a toaster until lightly browned.
8
Assemble the sandwich by placing the lettuce, crispy chicken, and pickles on the bun.