Name: Crispy Buttermilk 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; 2 tbsp whole wheat panko breadcrumbs; 0.5 tsp garlic powder; 0.5 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp avocado oil; 1 medium whole grain bun; 4 slices dill pickles; 1 leaf romaine lettuce

Crispy Buttermilk 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

Crispy Buttermilk Chicken Sandwich with Pickles

Chicken breast marinated in tangy buttermilk and air-fried to golden perfection, served on a toasted whole grain bun with crisp pickles and fresh greens.

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NUTRITION

Protein

55.2g

Fat

16.0g

Carbs

51.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 medium whole grain bun

4 slices dill pickles

1 leaf romaine lettuce

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PREPARATION

1
Place the chicken breast between parchment paper and lightly pound to an even thickness for uniform cooking.
2
Submerge the chicken in buttermilk in a small bowl and let it marinate for at least 15 minutes to tenderize.
3
Combine panko, garlic powder, paprika, salt, and pepper in a shallow dish and stir until well mixed.
4
Remove chicken from buttermilk, letting excess drip off, then press firmly into the panko mixture to coat both sides.
5
Lightly brush or spray the breaded chicken with avocado oil and air-fry at 375°F for 12-15 minutes until golden and crispy.
6
Toast the bun until warm and assemble the sandwich with the crispy chicken, pickles, and lettuce leaf.