NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Whole wheat flour

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 whole Whole wheat bun

4 slice Dill pickles

1 leaf Romaine lettuce

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated, and let it marinate for 15 minutes.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it in the flour mixture, pressing firmly so the coating adheres.

• 5

  Lightly brush or spray the breaded chicken on both sides with avocado oil.

• 6

  Place the chicken in the air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of cooking, place the split bun in the air fryer to lightly toast.

• 8

  Assemble the sandwich by placing the lettuce on the bottom bun, followed by the crispy chicken and dill pickles.