Name: Buttermilk 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 Low-fat buttermilk; 2 tbsp Whole wheat flour; 1 tbsp Panko breadcrumbs; 0.5 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil; 1 whole Whole wheat bun; 2 leaves Romaine lettuce; 2 slices Tomato; 4 slices Dill pickles

Nutrition

Per serving

522 calories

Protein: 45g; 33% of calories
Carbs: 62g; 46% of calories
Fat: 13g; 21% of calories

Instructions

Prep 15 min · Cook 15 min

Place the chicken breast between two sheets of parchment paper and pound to an even 0.5-inch thickness.
Submerge the chicken in buttermilk in a shallow bowl and let marinate for 10 minutes to tenderize.
In a separate shallow dish, whisk together the whole wheat flour, panko, smoked paprika, garlic powder, onion powder, salt, and pepper.
Remove the chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture until fully coated.
Lightly mist the chicken on both sides with avocado oil spray to ensure a crisp finish.
Place the chicken in the air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is shatteringly crisp.
While the chicken finishes, lightly toast the whole wheat bun in a dry pan or toaster.
Assemble the sandwich by layering the romaine lettuce, tomato slices, dill pickles, and the crispy chicken onto the toasted bun.

Nutrition

Ingredients

Instructions

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