YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Herb-Buttermilk Drop Biscuits
Savor the delightful crunch of lightly breaded baked chicken paired with delicate, herb-infused buttermilk drop biscuits. This balanced meal offers a satisfying texture contrast that will warm you up any time of day for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
0.33 cup Panko Breadcrumbs
1 large Egg White
0.5 tsp Garlic Powder
0.5 tsp Paprika
0.33 cup Whole Wheat Flour
1 tsp Baking Powder
0.5 cup Low-Fat Buttermilk
2 tsp Unsalted Butter
2 tbsp Fresh Mixed Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, combine panko breadcrumbs with garlic powder, paprika, salt, and pepper.
Lightly beat the egg white in another bowl. Dip the chicken breast in the egg white, then coat evenly with the breadcrumb mixture.
Place the coated chicken on the prepared baking sheet and bake for 20-25 minutes or until the chicken is cooked through and the coating is crispy.
While the chicken is baking, prepare the herb-buttermilk drop biscuits. In a medium bowl, whisk together whole wheat flour, baking powder, and a pinch of salt.
Stir in the low-fat buttermilk and add the melted unsalted butter, then gently fold in the fresh mixed herbs.
Drop spoonfuls of the biscuit batter onto a lightly greased baking dish, spacing them evenly.
Bake the biscuits in the oven for 12-15 minutes or until they are lightly golden and risen.
Serve the crispy baked chicken alongside the warm herb-buttermilk drop biscuits for a balanced and flavorful meal.