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 tbsp almond flour; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tbsp avocado oil; 0.5 whole sprouted grain bun; 4 slices dill pickles; 1 leaf romaine 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

Pan-seared chicken breast marinated in tangy buttermilk and coated in a golden almond-flour crust, served on a toasted bun with crisp pickles and fresh lettuce.

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NUTRITION

Protein

53.0g

Fat

11.5g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

1 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

0.5 whole sprouted grain bun

4 slices dill pickles

1 leaf romaine lettuce

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PREPARATION

1
Pound the chicken breast to an even 1/2-inch thickness and marinate in buttermilk for 15 minutes.
2
Whisk together almond flour, 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, crispy coating.
4
Heat avocado oil in a skillet over medium heat and cook chicken for 5-6 minutes per side until golden brown.
5
Toast the sprouted grain bun in the same skillet until lightly browned and fragrant.
6
Assemble the sandwich by layering the lettuce, crispy chicken, and pickles on the bottom bun.