Name: Crispy Buttermilk Air-Fried 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 buttermilk; 0.25 cup whole wheat panko breadcrumbs; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium whole wheat bun; 1 leaf romaine lettuce; 2 slice tomato; 4 slice pickles; 1 tsp avocado oil spray

Nutrition

Per serving

535 calories

Protein: 57g; 42% of calories
Carbs: 53g; 39% of calories
Fat: 12g; 19% of calories

Instructions

Prep 15 min · Cook 15 min

Place the chicken breast between two sheets of parchment paper and pound with a meat mallet until it is an even 0.5-inch thickness.
Submerge the chicken in a bowl with the buttermilk and let it soak for 10 minutes to tenderize.
In a shallow dish, whisk together the whole wheat panko, smoked paprika, garlic powder, sea salt, and black pepper.
Remove the chicken from the buttermilk, letting the excess drip off, then press firmly into the breadcrumb mixture until fully and evenly coated.
Preheat the air fryer to 400°F and lightly coat the basket with avocado oil spray.
Place the chicken in the basket, spray the top of the chicken with avocado oil, and air fry for 12 minutes, flipping halfway through until the crust is golden.
Lightly toast the whole wheat bun in a dry pan over medium heat for 1 minute until warmed through.
Assemble the sandwich by layering the chicken on the bottom bun, then adding the lettuce, tomato slices, and pickles.

Nutrition

Ingredients

Instructions

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