Name: Crispy Buttermilk Fried Chicken Sandwich with Pickles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup buttermilk; 2 tbsp whole wheat flour; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 1 whole sprouted grain bun; 4 slice dill pickles; 1 leaf romaine lettuce

Nutrition

Per serving

502 calories

Protein: 47g; 37% of calories
Carbs: 53g; 41% of calories
Fat: 13g; 23% of calories

Instructions

Prep 15 min · Cook 12 min

Place the chicken breast between two sheets of parchment paper and pound with a mallet to an even half-inch thickness.
Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged; let it marinate for 10 minutes.
In a separate shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.
Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it thoroughly in the seasoned flour mixture until well coated.
Lightly grease the air fryer basket with avocado oil and place the chicken inside, spraying the top of the chicken with any remaining oil.
Air fry at 375°F for 12 minutes, flipping the chicken halfway through, until the exterior is golden and the internal temperature reaches 165°F.
Toast the sprouted grain bun until lightly browned, then assemble the sandwich with the lettuce leaf, crispy chicken, and dill pickles.

Nutrition

Ingredients

Instructions

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