Name: Buttermilk chicken sandwich
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded to 1/2-inch thickness; 3 tbsp lowfat buttermilk; 1/4 cup panko breadcrumbs; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp canola oil; 1 hamburger bun, split; 2 oz green cabbage, finely shredded; 1 tsp apple cider vinegar; 1 tsp Dijon mustard

Instructions

Prep 25 min · Cook 0 min

In a small bowl, whisk together the vinegar and mustard with a pinch of the salt and pepper. Toss with the shredded cabbage and set aside to soften.
Pour the buttermilk into a shallow dish just large enough for the chicken. In a second shallow dish, combine panko, garlic powder, paprika, and the remaining salt and pepper. Dip the chicken in the buttermilk, turning to coat both sides, then let the excess drip off. Press the chicken firmly into the panko mixture until evenly coated.
Heat the oil in a 10-inch nonstick skillet over medium heat until it shimmers. Add the chicken and swirl the pan so the oil sits evenly under the meat. Cook until the breading is deep golden brown and the meat is cooked through, about 3 to 4 minutes per side. Done when center is no longer pink, 165°F.
Remove the chicken from the pan. Wipe the skillet clean and place the bun halves cut-side down over medium heat for 1 minute to toast. Place the chicken on the bottom bun, top with the cabbage slaw, and close the sandwich.

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Ingredients

Instructions

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