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 Buttermilk; 1 tbsp Almond flour; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tbsp Avocado oil; 0.5 whole Whole wheat 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

Crispy pan-seared chicken breast marinated in tangy buttermilk and coated in almond flour, served on a toasted whole wheat bun with crunchy pickles.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.7g

Fat

15.3g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

1 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

0.5 whole Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.
2
In a shallow bowl, soak the chicken in buttermilk for at least 15 minutes to tenderize.
3
In a separate bowl, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.
4
Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure a thick coating.
5
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
6
Carefully place the chicken in the pan and cook for 5 to 6 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.
7
Lightly toast the whole wheat bun and assemble the sandwich with the lettuce, crispy chicken, and pickles.