Name: Buttermilk chicken sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, halved horizontally into 2 thin cutlets; 2 tbsp lowfat buttermilk; 1 tsp hot sauce; 3 tbsp all-purpose flour; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp avocado oil; 1 hamburger bun, split; 1.5 oz green cabbage, shredded; 1 tbsp nonfat Greek yogurt; 1 tsp Dijon mustard; 1 tsp apple cider vinegar

Instructions

Prep 20 min · Cook 15 min

In a shallow dish, stir together the buttermilk and hot sauce. Place the chicken cutlets in the mixture, turning to coat, and let them sit for 10 minutes.
In a small bowl, whisk together the flour, garlic powder, smoked paprika, half the salt, and black pepper. Remove the chicken from the buttermilk, letting any excess drip off, then press firmly into the flour on both sides. Let the breaded chicken rest on a rack for 5 minutes so the coating sets.
In a small bowl, whisk the Greek yogurt, mustard, vinegar, and the rest of the salt. Toss the shredded cabbage with half of this mixture and set aside to soften.
Heat the avocado oil in an 8-inch skillet over medium heat until it shimmers. Add the chicken cutlets and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until the breading is deep golden and the chicken is opaque. Drain on a rack. Done when opaque at the center, 165°F.
Toast the bun until golden. Spread the remaining yogurt sauce on the bottom bun. Top with the fried chicken and the cabbage slaw, then finish with the top bun.

Nutrition

Ingredients

Instructions

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