NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp buttermilk

1 tbsp whole wheat flour

1 tbsp cornstarch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 whole whole wheat bun

1 leaf lettuce

2 slices tomato

4 slices dill pickles

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.

• 3

  In a separate bowl, whisk together the whole wheat flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

• 4

  Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.

• 5

  Lightly brush or spray the chicken with avocado oil and place in an air fryer at 375°F for 12-15 minutes, flipping halfway, until golden and cooked through.

• 6

  Toast the whole wheat bun until lightly browned.

• 7

  Assemble the sandwich by placing the crispy chicken on the bun and topping with lettuce, tomato, and pickles.