Name: Buttermilk Fried Chicken Sandwich with Pickles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.13 cup low-fat buttermilk; 2 tbsp whole wheat flour; 1 tbsp cornstarch; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp avocado oil; 1 whole sprouted grain bun; 0.25 cup dill pickle slices; 1 leaf romaine lettuce; 1 tbsp yellow mustard

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

Tender chicken breast soaked in tangy buttermilk and air-fried until golden, served on a toasted sprouted bun with crisp pickles and a zesty mustard sauce.

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NUTRITION

Protein

38.4g

Fat

13.7g

Carbs

58.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.13 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp cornstarch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole sprouted grain bun

0.25 cup dill pickle slices

1 leaf romaine lettuce

1 tbsp yellow mustard

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PREPARATION

1
Slice the chicken breast into a flat fillet and marinate in buttermilk for at least 30 minutes.
2
In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
3
Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.
4
Lightly coat the chicken with avocado oil using a mister or brush.
5
Place chicken in the air fryer at 375°F for 12-15 minutes, flipping halfway, until the exterior is golden and internal temp reaches 165°F.
6
Toast the sprouted grain bun until lightly browned.
7
Assemble the sandwich by layering the lettuce, crispy chicken, pickles, and mustard on the bun.