YOUR SOLIN GENERATED RECIPE
Crispy Oven-Fried Chicken with Fluffy Almond Flour Biscuits
Enjoy a satisfying twist on classic comfort food with our Crispy Oven-Fried Chicken paired with light, airy almond flour biscuits. The chicken is coated in a subtle almond flour blend spiked with paprika and pepper for a crunchy texture, while the biscuits are tender and fluffy with a hint of coconut oil richness. A perfect balance of savory and nutty flavors that works fantastic for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1/8 cup Almond Flour (for coating)
1/3 cup Almond Flour (for biscuits)
1 large Egg White
1/4 cup Unsweetened Almond Milk
1/2 tsp Baking Powder
1 tsp Melted Coconut Oil
Seasoning Spices (Paprika, Salt, Pepper) to taste
PREPARATION
Preheat your oven to 425°F and line two baking sheets – one for the chicken and one for the biscuits.
Pat the chicken breast dry. In a small bowl, mix the 1/8 cup almond flour with paprika, salt, and pepper. Dredge the chicken in the almond flour mixture, ensuring an even coating.
Place the coated chicken on the prepared baking sheet. Lightly spray with cooking spray or drizzle a minimal amount of coconut oil if desired for extra crispiness.
Bake the chicken in the preheated oven for about 20-25 minutes, turning halfway through to ensure even crispiness and internal temperature of 165°F.
While the chicken bakes, prepare the biscuit dough. In a mixing bowl, combine 1/3 cup almond flour, 1/2 teaspoon baking powder, the egg white, 1/4 cup unsweetened almond milk, and 1 teaspoon melted coconut oil. Stir until just combined; do not overmix.
Spoon the biscuit dough onto the second baking sheet in 4- to 5-inch rounds. Bake in the oven for 12-15 minutes until the biscuits are lightly golden and set.
Remove both the chicken and biscuits from the oven. Let them rest for a couple of minutes before serving.
Plate a piece of crispy chicken alongside a fluffy biscuit and enjoy this balanced, satisfying meal.