Name: Buttermilk Fried Chicken Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup buttermilk; 2 tbsp whole wheat flour; 1 tbsp cornstarch; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp avocado oil; 1 medium whole wheat bun; 1 leaf romaine lettuce; 2 slices tomato; 4 slices dill pickles; 1 tbsp plain Greek yogurt; 0.5 tsp dijon mustard

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

Air-fried chicken breast marinated in tangy buttermilk and coated in a spiced crust, served on a toasted bun with crisp lettuce and juicy tomato slices.

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NUTRITION

Protein

58.2g

Fat

11.9g

Carbs

63.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

1 tbsp cornstarch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 medium whole wheat bun

1 leaf romaine lettuce

2 slices tomato

4 slices dill pickles

1 tbsp plain Greek yogurt

0.5 tsp dijon mustard

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PREPARATION

1
Pound the chicken breast to an even thickness and marinate in buttermilk for at least 30 minutes.
2
Whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
3
Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.
4
Lightly coat the chicken with avocado oil spray and air-fry at 375°F for 12-15 minutes, flipping halfway, until golden and crispy.
5
Toast the bun until lightly browned and spread with a mixture of Greek yogurt and Dijon mustard.
6
Assemble the sandwich with the crispy chicken, lettuce, tomato, and pickles.