Name: Buttermilk Fried Chicken Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 2 tbsp low-fat buttermilk; 1 tsp hot sauce; 1.5 tbsp arrowroot powder; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp olive oil; 1 whole whole wheat bun; 2 tbsp nonfat Greek yogurt; 1 tsp Dijon mustard; 1 leaf raw romaine lettuce; 2 slice raw tomato

Instructions

Prep 15 min · Cook 15 min

Place the raw chicken breast between two sheets of parchment paper and pound with a meat mallet to an even half-inch thickness.
In a small bowl, whisk together the buttermilk and hot sauce; submerge the chicken in the mixture and let marinate for at least 10 minutes.
In a shallow dish, combine the arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper.
Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the arrowroot mixture until fully coated.
Lightly brush or spray the coated chicken with olive oil on both sides.
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 golden and shatteringly crisp.
While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small ramekin to create the sandwich spread.
Lightly toast the whole wheat bun, then assemble the sandwich by layering the yogurt sauce, lettuce, tomato, and the crispy chicken.

Nutrition

Ingredients

Instructions

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