YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Buttermilk Biscuits
Enjoy a satisfying twist on a classic comfort meal with tender air-fried chicken coated in a light, almond flour and egg white mixture paired with a fluffy, herb-infused buttermilk biscuit. This dish combines crispy textures with soft, warm biscuits for a balanced meal that's perfect any time of day.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 Egg White
1/4 cup Whole Wheat Flour
1/8 cup Buttermilk
1/2 tsp Butter
1 tbsp Mixed Fresh Herbs
1/2 tsp Baking Powder
Salt & Pepper to taste
PREPARATION
Preheat the air fryer to 400°F.
Pat the chicken breast dry and season with salt, pepper, and a sprinkle of chopped fresh herbs.
In a shallow bowl, whisk together the egg white and almond flour to form a light coating mixture.
Dip the chicken breast in the mixture ensuring an even coating.
Place the coated chicken in the air fryer basket and cook for about 12-15 minutes or until the internal temperature reaches 165°F, flipping halfway through.
Meanwhile, in a small bowl for the biscuits, combine whole wheat flour, baking powder, a pinch of salt, chopped fresh herbs, buttermilk, and melted butter. Stir until just combined.
Roll the biscuit dough lightly on a floured surface and pat into a small circle. You can use a biscuit cutter or a glass to shape it.
Place the biscuit on a baking tray lined with parchment paper and bake in a preheated oven at 425°F for 10-12 minutes until golden and risen.
Plate the air-fried chicken alongside the warm herb-butter buttermilk biscuit and serve immediately.