YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Air-Fried Chicken
Enjoy a guilt-free twist on classic fried chicken with this air-fried rendition. Tender chicken breasts are marinated in tangy buttermilk, lightly coated in whole wheat flour and a medley of spices, and air-fried to a perfectly crispy finish. This recipe delivers a satisfying crunch with every bite and a burst of savory flavors, making it ideal for breakfast, lunch, or dinner.
INGREDIENTS
6 oz Chicken Breast (170g)
1/4 cup Buttermilk (61g)
1/4 cup Whole Wheat Flour (30g)
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 pinch Salt
1 pinch Black Pepper
Cooking Spray
PREPARATION
Begin by placing the chicken breast between two sheets of plastic wrap and gently pounding it to create an even thickness.
In a shallow bowl, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast, ensuring it is fully submerged, and let it marinate in the refrigerator for at least 30 minutes.
In another shallow dish, mix together whole wheat flour, paprika, garlic powder, and onion powder.
Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off, and dredge it evenly in the seasoned flour mixture. Press lightly to ensure the coating adheres well.
Preheat your air fryer to 400°F. Lightly spray the air fryer basket with cooking spray.
Place the coated chicken into the air fryer basket in a single layer and lightly spray the top of the chicken with cooking spray to promote even crisping.
Air fry the chicken for approximately 10-12 minutes, flipping halfway through, until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
Remove from the air fryer and let it rest for a few minutes before serving.