Name: Buttermilk chicken sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, halved horizontally and patted dry; 3 tbsp lowfat buttermilk; 1/3 cup panko breadcrumbs; 1/4 tsp paprika; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 18 olive oil cooking sprays; 1 hamburger bun, split; 0.5 oz romaine lettuce, shredded; 1/4 medium tomato, sliced; 2 tbsp dill pickles, sliced

Nutrition

Per serving

450 calories

Protein: 42g; 37% of calories
Carbs: 45g; 40% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. Place the chicken in a small bowl and pour the buttermilk over it. Let it sit for 15 minutes to tenderize.
In a shallow bowl, mix the panko, paprika, garlic powder, salt, and pepper. Remove the chicken from the buttermilk, letting the excess drip off, then press into the panko mixture until fully coated on both sides.
Place the chicken on a sheet pan. Coat the top of the chicken generously with cooking spray. Bake for 12 to 15 minutes until the breading is golden and the chicken is cooked through. Done when opaque in the center, 165°F.
Just before the pan comes out of the oven, place the split buns on the oven rack to toast for 2 minutes. Place the chicken on the bottom bun and top with lettuce, tomato, and pickles.

Nutrition

Ingredients

Instructions

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