Name: Air-Fried Buttermilk Chicken Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Low-fat buttermilk; 2 tbsp Whole wheat panko breadcrumbs; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 1 tsp Avocado oil; 1 whole Whole wheat bun; 1 leaf Romaine lettuce; 2 slices Tomato; 4 slices Dill pickles

Nutrition

Per serving

480 calories

Protein: 43g; 35% of calories
Carbs: 53g; 43% of calories
Fat: 12g; 22% of calories

Instructions

Prep 15 min · Cook 15 min

Place the chicken breast between two sheets of parchment paper and pound to an even 1/2-inch thickness.
Submerge the chicken in buttermilk in a shallow bowl and let it marinate for 10 minutes.
In a separate dish, whisk together the panko, garlic powder, onion powder, salt, pepper, and smoked paprika.
Remove the chicken from the buttermilk, allowing the excess to drip off, then press firmly into the panko mixture until fully coated.
Lightly spray both sides of the coated chicken with avocado oil.
Place the chicken in the air fryer basket and cook at 375 degrees Fahrenheit for 12 to 15 minutes, flipping halfway through, until the crust is golden and the center is cooked through.
While the chicken cooks, lightly toast the whole wheat bun.
Assemble the sandwich by placing the crispy chicken on the bun and layering with lettuce, tomato, and pickles.

Nutrition

Ingredients

Instructions

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