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; 2 tbsp lowfat buttermilk; 2 tbsp all-purpose flour; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp canola oil; 1 hamburger bun, split; 2 tbsp dill pickles, sliced; 1 tbsp yellow mustard; 0.5 oz iceberg lettuce, shredded

Nutrition

Per serving

456 calories

Protein: 40g; 35% of calories
Carbs: 41g; 36% of calories
Fat: 15g; 29% of calories

Instructions

Prep 20 min · Cook 10 min

Pour the buttermilk onto a rimmed plate. On a second rimmed plate, mix the flour, smoked paprika, garlic powder, salt, and black pepper. Turn the chicken in the buttermilk, spooning it over to wet both sides. Lay the chicken in the flour, sprinkle and pat the flour over the top, and press firmly. Flip and press again until no wet spots show. Let the chicken rest for 5 minutes so the coating sets.
Heat the oil in a 10-inch skillet over medium heat until it shimmers. Add the chicken. Cook for 4 to 5 minutes until the bottom is golden brown. Flip, tilt the pan to let the oil run under the cutlet, and cook for 4 to 5 minutes more. Lower the heat slightly if the crust browns too fast. Done when deep golden and opaque in the center, 165°F.
While the chicken cooks, toast the bun in a dry pan. Spread the mustard on the bottom bun. Layer with the shredded lettuce, the fried chicken, and the pickles. Top with the remaining bun half.

Nutrition

Ingredients

Instructions

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