YOUR SOLIN GENERATED RECIPE
Crispy Oven-Fried Chicken with Fluffy Whole Wheat Drop Biscuits
Enjoy a healthier twist on a classic comfort meal with crispy, oven-fried chicken breast coated in seasoned whole wheat flour, paired with light and fluffy whole wheat drop biscuits. This dish provides a satisfying crunch with every bite and a soft, warm biscuit to round out the meal, perfect for a balanced breakfast, lunch, or dinner.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Whole Wheat Flour (for coating)
1 tsp Seasoning Blend (paprika, garlic powder, salt, black pepper)
1/2 cup Whole Wheat Flour (for biscuits)
1 tsp Baking Powder
1 pinch Salt
1 tbsp Cold Unsalted Butter
1/4 cup Low-Fat Milk
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
For the chicken, pat dry the chicken breast and lightly coat in the 1/4 cup of whole wheat flour mixed with the seasoning blend. Shake off any excess flour.
Place the coated chicken on the prepared baking sheet and lightly spray with olive oil cooking spray.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165 °F and the coating is crispy.
While the chicken is baking, prepare the drop biscuit dough. In a mixing bowl, combine 1/2 cup whole wheat flour, baking powder, and a pinch of salt.
Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Stir in the 1/4 cup low-fat milk until just combined; be careful not to overmix.
Drop spoonfuls of the biscuit dough onto a separate baking sheet lined with parchment paper, spacing them about 2 inches apart.
Place the biscuits in the oven during the last 12-15 minutes of the chicken baking time, and bake until they are risen and lightly golden.
Remove both the chicken and biscuits from the oven. Let the chicken rest for 5 minutes before serving alongside the warm, fluffy biscuits.