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; 2 tbsp whole wheat flour; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil; 1 whole whole grain bun; 4 slices dill pickles; 1 leaf romaine lettuce; 1 tsp dijon 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 whole grain bun with crisp pickles and a zesty mustard spread.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.6g

Fat

14.5g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 whole whole grain bun

4 slices dill pickles

1 leaf romaine lettuce

1 tsp dijon mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the chicken breast between parchment paper and pound to an even half-inch thickness.
2
Submerge the chicken in buttermilk and refrigerate for 30 minutes to tenderize.
3
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper.
4
Remove chicken from buttermilk, letting excess drip off, then coat thoroughly in the flour mixture.
5
Lightly coat the chicken with olive oil and air fry at 375°F for 12 to 15 minutes until the exterior is crunchy.
6
Lightly toast the bun, spread with mustard, and assemble with the lettuce, pickles, and chicken.