YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits
Enjoy a perfectly balanced meal featuring a crunchy, baked chicken breast coated in a seasoned flour mixture paired with light, airy herb-buttermilk drop biscuits. This dish boasts a satisfying blend of textures and flavors with a crisp exterior on the chicken and tender, aromatic biscuits enriched with fresh herbs.
INGREDIENTS
5 oz Chicken Breast
1/4 cup All-Purpose Flour (for coating)
0.5 tbsp Olive Oil spray
1/3 cup All-Purpose Flour (for biscuits)
1 tsp Baking Powder
1/4 cup Buttermilk
1 tbsp Unsalted Butter
2 tbsp Fresh Mixed Herbs
1 tsp Paprika
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Pat the chicken breast dry. Season it with salt, pepper, paprika, and garlic powder.
Dredge the seasoned chicken in the 1/4 cup flour, shaking off any excess.
Lightly spray the chicken with olive oil to help it crisp during baking.
Place the chicken on the prepared baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F.
While the chicken bakes, prepare the drop biscuit dough by combining 1/3 cup flour, 1 tsp baking powder, and a pinch of salt in a bowl.
Stir in 1/4 cup buttermilk, 1 tbsp melted unsalted butter, and 2 tbsp finely chopped fresh mixed herbs until just combined, taking care not to overmix for a tender biscuit.
Drop spoonfuls of the biscuit dough onto a separate lightly greased baking tray, spacing them about 2 inches apart.
Bake the biscuits in the oven for 12-15 minutes or until they are lightly golden on top.
Once both the chicken and biscuits are done, serve warm for a satisfying meal with a crunchy chicken and a soft, herb-infused biscuit.