Ingredients:

  • 1 cup low-fat buttermilk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1.5 lb boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp lemon juice
  • 1 pinch salt
  • 4 whole wheat burger buns
  • 4 slices dill pickles
  • 2 cups fresh romaine lettuce
  • 2 tbsp avocado oil

Instructions:

  1. Pound the boneless, skinless chicken breasts to an even thickness using a meat mallet or rolling pin.
  2. In a large bowl, whisk together low-fat buttermilk, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper.
  3. Submerge the chicken breasts in the buttermilk mixture, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize.
  4. In a shallow dish, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
  5. Remove chicken from the brine, letting excess drip off, and press firmly into the flour mixture to create a craggy coating. Shake off any loose flour.
  6. Heat avocado oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
  7. Carefully lay the chicken in the oil and fry until golden brown and cooked through, ensuring the internal temperature reaches 165°F.
  8. Prepare the signature sauce by mixing Greek yogurt, Dijon mustard, honey, lemon juice, and a pinch of salt.
  9. Assemble the sandwiches by placing the fried chicken on toasted whole wheat buns, topping with the signature sauce, dill pickles, and torn romaine lettuce.