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 Whole wheat panko breadcrumbs; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 medium Whole wheat bun; 4 slices Dill pickles; 1 large Romaine lettuce leaf; 1 tsp Avocado oil

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

56g

Fat

14.8g

Carbs

51.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Whole wheat panko breadcrumbs

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Whole wheat bun

4 slices Dill pickles

1 large Romaine lettuce leaf

1 tsp Avocado oil

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PREPARATION

1
Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even 0.5-inch thickness.
2
Place the chicken in a shallow bowl with the buttermilk and marinate for at least 20 minutes to tenderize.
3
In a separate shallow dish, whisk together the panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.
4
Remove the chicken from the buttermilk, letting excess drip off, then press firmly into the panko mixture until fully coated.
5
Lightly coat the chicken on both sides with the avocado oil and air-fry at 375°F for 12 to 15 minutes until golden and cooked through.
6
Toast the whole wheat bun until warm and assemble the sandwich with the crispy chicken, fresh lettuce, and pickles.