YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Buttermilk Chicken
Enjoy a satisfying crunch with our Crispy Air-Fried Buttermilk Chicken. Marinated in tangy buttermilk and lightly coated in almond flour infused with a blend of paprika, garlic, and black pepper, this dish offers a perfect balance of protein and flavor without the excess calories. Its golden, crispy exterior and juicy interior make it a versatile meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
6 oz Boneless Skinless Chicken Breast (170g)
1/4 cup Low-Fat Buttermilk (61g)
1/3 cup Almond Flour (37g)
1 tsp Paprika
1 tsp Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Salt
Olive Oil Cooking Spray
PREPARATION
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.
In a shallow bowl, combine the low-fat buttermilk with a pinch of salt and pepper. Submerge the chicken in the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.
In another bowl, mix together the almond flour, paprika, garlic powder, black pepper, and salt.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and dredge thoroughly in the almond flour mixture, ensuring an even coating on both sides.
Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with olive oil cooking spray.
Place the coated chicken breast in the air fryer basket. Lightly spray the top of the chicken with olive oil cooking spray to help with browning.
Air fry the chicken for 10-12 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Remove from the air fryer and let the chicken rest for a few minutes before serving.