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; 1.5 tbsp Whole wheat flour; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Smoked paprika; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 0.5 tbsp Extra virgin olive oil; 1 whole Whole grain bun; 4 slice Dill pickles; 1 leaf Butter 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

Tender chicken breast is air-fried to a golden crunch after a tangy buttermilk soak, then served on a toasted bun with crisp pickles.

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NUTRITION

Protein

54.0g

Fat

16.1g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1.5 tbsp Whole wheat flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

0.5 tbsp Extra virgin olive oil

1 whole Whole grain bun

4 slice Dill pickles

1 leaf Butter lettuce

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PREPARATION

1
Place the chicken breast between two sheets of parchment paper and pound to an even thickness.
2
In a shallow bowl, soak the chicken in buttermilk for at least 15 minutes to tenderize.
3
In another bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.
4
Remove the chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned flour.
5
Brush or spray the chicken with olive oil and air-fry at 375°F for 12-15 minutes, flipping halfway, until golden and crispy.
6
Toast the whole grain bun until warm.
7
Assemble the sandwich by placing the lettuce, crispy chicken, and pickles on the bun.