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; 0.25 cup Low-fat buttermilk; 2 tbsp Whole wheat flour; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Avocado oil; 1 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

Pan-seared chicken breast marinated in tangy buttermilk and coated in a crisp whole wheat crust, served on a toasted bun with crunchy pickles.

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NUTRITION

Protein

57.2g

Fat

17g

Carbs

54.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 whole Whole wheat bun

4 slices Dill pickles

1 leaf Romaine lettuce

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PREPARATION

1
Place the chicken breast between parchment paper and pound to an even thickness.
2
Submerge chicken in buttermilk for at least 15 minutes to tenderize.
3
In a shallow bowl, whisk together flour, garlic powder, onion powder, salt, and pepper.
4
Remove chicken from buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture.
5
Heat avocado oil in a skillet over medium-high heat until shimmering.
6
Cook chicken for 5-6 minutes per side until the crust is golden and internal temperature reaches 165°F.
7
Toast the bun lightly in the same pan.
8
Assemble the sandwich with lettuce, the crispy chicken, and pickles.