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; 0.5 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; 1 whole Whole wheat brioche bun; 4 slices Dill pickles; 1 leaf Romaine lettuce; 1 tsp Avocado oil mayonnaise; 0.5 tsp Avocado oil spray

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, seasoned crust, served on a toasted bun with zesty pickles and fresh lettuce.

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NUTRITION

Protein

54.3g

Fat

14.2g

Carbs

48.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1.5 tbsp Whole wheat flour

0.5 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

1 whole Whole wheat brioche bun

4 slices Dill pickles

1 leaf Romaine lettuce

1 tsp Avocado oil mayonnaise

0.5 tsp Avocado oil spray

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PREPARATION

1
Slice the chicken breast into a flat fillet and marinate in buttermilk for at least 30 minutes.
2
Whisk flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
3
Dredge the marinated chicken in the flour mixture, pressing firmly to ensure an even, crunchy coating.
4
Lightly spray the chicken with avocado oil and air-fry at 375°F for 12-15 minutes until golden and cooked through.
5
Toast the bun until warm and spread with a thin layer of avocado oil mayonnaise.
6
Assemble the sandwich with the crispy chicken, pickles, and lettuce.