YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Air-Fried Chicken
Enjoy a lighter twist on classic crispy chicken featured in this air-fried version. Marinated in tangy buttermilk with a medley of spices, the chicken is coated in almond flour for a crunchy, flavorful crust without the deep frying. Perfectly balanced for a wholesome meal that satisfies your protein and calorie needs.
INGREDIENTS
5 oz Chicken Breast, Boneless & Skinless
1/4 cup Low-Fat Buttermilk
2 tbsp Almond Flour
Spices: Salt, Pepper, Paprika, Garlic Powder (to taste)
Olive Oil Spray
PREPARATION
Begin by slicing the chicken breast into even pieces if desired for quicker cooking or leave whole for a more classic presentation.
In a shallow bowl, combine the low-fat buttermilk with a pinch each of salt, pepper, paprika, and garlic powder. Submerge the chicken in the marinade and let it rest for at least 30 minutes in the refrigerator.
In another shallow dish, spread out the almond flour. Once the chicken has marinated, remove it from the buttermilk allowing excess liquid to drip off, then dredge each piece thoroughly in the almond flour until evenly coated.
Preheat your air fryer to 400°F (200°C). Lightly spray the basket with olive oil spray to prevent sticking.
Place the coated chicken in the air fryer basket in a single layer, ensuring there is slight space between pieces for even air circulation.
Air fry for about 15-18 minutes, flipping halfway through, until the chicken is golden brown and has reached an internal temperature of 165°F.
Once cooked, remove from the air fryer and let rest for a couple of minutes before serving.