Name: Buttermilk Fried Chicken Sandwich
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken breast; 0.25 cup Low-fat buttermilk; 2 tbsp Whole wheat flour; 1 tsp Garlic powder; 1 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Avocado oil; 0.75 whole Whole-grain bun; 0.5 cup Shredded cabbage; 1 tbsp Apple cider vinegar; 2 tbsp Nonfat Greek yogurt; 1 tsp Dijon mustard; 4 slices Dill 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

Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp whole-grain crust, served on a toasted bun with crunchy vinegar slaw.

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NUTRITION

Protein

45.8g

Fat

10.4g

Carbs

48.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.75 whole Whole-grain bun

0.5 cup Shredded cabbage

1 tbsp Apple cider vinegar

2 tbsp Nonfat Greek yogurt

1 tsp Dijon mustard

4 slices Dill pickles

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PREPARATION

1
Place the chicken breast in a bowl with buttermilk to marinate for at least 20 minutes.
2
Whisk together the whole wheat flour, garlic powder, onion powder, salt, and pepper in a shallow dish.
3
Remove chicken from buttermilk, dredge thoroughly in the flour mixture, and mist all sides with avocado oil.
4
Place in an air fryer at 375°F for 12 to 15 minutes, flipping halfway, until the exterior is golden and crispy.
5
In a small bowl, combine the shredded cabbage, apple cider vinegar, Greek yogurt, and Dijon mustard to create the slaw.
6
Lightly toast the bun, then layer the bottom with pickles, the crispy chicken, and the creamy slaw.