YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Almond Flour Biscuits
Savor a perfectly crisp air-fried chicken breast paired with a tender, light almond flour biscuit. The chicken is seasoned to perfection and air-fried until golden, while the biscuit offers a gluten-free, nutty complement that's baked to a soft finish. This balanced dish delivers a delightful crunch and a savory bite with every mouthful.
INGREDIENTS
4 ounces Chicken Breast
30 grams Almond Flour
1 Large Egg
0.5 teaspoon Baking Powder
0.25 teaspoon Garlic Powder
0.25 teaspoon Salt
0.25 teaspoon Black Pepper
PREPARATION
Pat the chicken breast dry and season with garlic powder, salt, and black pepper.
Preheat your air fryer to 400°F. Place the seasoned chicken breast in the air fryer basket and cook for 12-15 minutes or until the chicken is golden and reaches an internal temperature of 165°F.
Meanwhile, preheat your oven to 375°F for the almond flour biscuit.
In a small bowl, mix together the almond flour, baking powder, a pinch of salt, and the egg until just combined. The batter should be thick enough to hold shape; if too thick, add a teaspoon of water at a time.
Scoop the biscuit dough onto a parchment-lined baking sheet, forming one or two small biscuits.
Bake the biscuits for 12-15 minutes or until lightly golden on top.
Serve the crisp air-fried chicken alongside the warm almond flour biscuit for a balanced, satisfying meal.