Crispy Chicken Sandwiches with Avocado Spread
Simply fried chicken breast with rice flour coating layered between creamy avocado and tender onions and sweet bell peppers. A simple but delicious sandwich for dinner any night!
Servings: 4
Calories: 859kcal
Ingredients
- 4 hamburger buns or 8 slices of bread
Chicken
- 1 lb chicken breast boneless, skinless
- 1 cup All purpose flour or brown rice flour for gluten free
- 2 tsp onion powder divided
- 2 tsp garlic powder divided
- 2 tsp salt divided
- 2 tsp black pepper divided
- 1/4 tsp cayenne divided
- 2 cups buttermilk*
- 1/2 cup oil grapeseed, or other high heat oil
Avocado Spread
- 2 small avocados
- 2 tbs parsley minced
- 1/8 tsp salt
- 1 tbs lime juice or to taste, 1/2 a lime
Peppers & Onions
- 1 large Bell Pepper red or orange
- 1/2 yellow onion
- 1 tsp salt
- 1 tsp black pepper
- 1 tbs oil
Instructions
- Slice chicken into thin, about 1-inch thick slices and submerge in the buttermilk. Season the flour with the spices and set aside.
- Slice the peppers and onions into thin strips, set aside.
- Get two saute pans heating over medium heat while you prep your other ingredients.
- Dice the avocado and chop parsley, combine with salt and lime juice, mix to creamy spread and place in fridge.
- Add the 1 tbs of oil to one saute pan and add peppers and onions. Season with salt and pepper and let it cook. Saute until tender, between 10 to 15 minutes.
- Add 1/2 cup of oil to other pan. Remove the chicken from the buttermilk one piece at a time. Let the excess buttermilk drip off then press gently into the seasoned flour. Shake of excess and add to oil.
- Fry on both sides in the oil for 3 to 5 minutes per side or until crispy and internal temperature reads at 165°F. Remove from oil to a cooling rack to prevent sogginess while finishing other chicken. Don't overcrowd the pan, and fry in batches.
- Slice the bread, spread avocado on the bottom, and place 1-2 pieces of chicken on top, then add peppers and onions to top. Close the sandwich and serve!
Notes
*Buttermilk can be store bough or you can make your own by adding 1 tablespoon of vinegar or lemon juice per 1 cup of milk.
*Feel free to switch up toppings!
Nutrition
Calories: 859kcal | Carbohydrates: 66g | Protein: 34g | Fat: 52g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 2181mg | Potassium: 1216mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1671IU | Vitamin C: 68mg | Calcium: 111mg | Iron: 4mg