Name: Crispy fried chicken sandwich
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded to 1/2-inch thickness and patted dry; 1/4 cup panko breadcrumbs; 1 large egg white, lightly beaten; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tsp avocado oil; 1 plain hamburger bun, split; 1.5 oz green cabbage, shredded; 2 tbsp nonfat Greek yogurt; 1 1/2 tsp Dijon mustard; 2 tbsp dill pickles, sliced, plus 1 tsp brine

Instructions

Prep 20 min · Cook 0 min

Season the chicken breast with half the salt, half the pepper, and half the garlic powder. Place the egg white in a shallow bowl. In a second shallow bowl, mix the panko with the remaining garlic powder and a quarter of the salt. Dip the chicken into the egg white to coat, then press firmly into the panko until evenly covered on both sides.
Heat the avocado oil in a 10-inch nonstick skillet over medium-high heat until it shimmers. Carefully add the chicken and cook until the crust is deep golden, about 3 to 4 minutes per side. Remove to a plate. Done when meat is opaque and reaches 165°F.
Wipe out the skillet and toast the bun faces over medium heat until golden, about 1 minute. In a small bowl, whisk the Greek yogurt, Dijon mustard, pickle brine, and the remaining salt and pepper. Set aside 1 teaspoon of this dressing for the bun, then toss the shredded cabbage with the rest in the bowl to make a slaw.
Spread the reserved dressing on the bottom bun. Layer with the crispy chicken cutlet, pickles, and the cabbage slaw. Close with the top bun and serve immediately.

Nutrition

Ingredients

Instructions

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