Name: Buttermilk fried chicken sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and pounded to 1/2-inch thickness; 3 tbsp lowfat buttermilk; 1 1/2 tbsp all-purpose flour; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp canola oil; 1 hamburger bun, split; 1.5 oz green cabbage, shredded; 2 tsp light mayonnaise; 1 tsp apple cider vinegar

Instructions

Prep 20 min · Cook 10 min

In a shallow bowl, whisk the buttermilk with half the garlic powder, half the paprika, and a pinch of salt. In another bowl, mix the flour with the remaining garlic powder, paprika, and a pinch of salt. Dip the chicken into the buttermilk to coat both sides, let the excess drip off, then press firmly into the flour mixture on both sides. Let the coated chicken rest on a plate for 5 minutes.
While the chicken rests, whisk the light mayonnaise, apple cider vinegar, a pinch of salt, and the black pepper in a small bowl. Toss with the shredded cabbage until well coated and set aside.
Heat the canola oil in a 10-inch nonstick skillet over medium heat until it shimmers. Carefully add the chicken and fry without moving it until a deep golden crust forms, about 3 to 4 minutes per side. Lower the heat slightly if the crust browns too quickly. Done when deep golden and the thickest part reads 165°F.
Transfer the chicken to a plate. Wipe out the skillet and toast the bun halves cut-side down over medium heat until light brown, about 2 minutes. Place the fried chicken on the bottom bun, top with the cabbage slaw, and close with the top bun.

Nutrition

Ingredients

Instructions

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