YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Fried Chicken with Fluffy Biscuits
Air-fried chicken breast marinated in tangy buttermilk and coated in a savory almond-crust, served with a warm, fluffy Greek yogurt biscuit.
INGREDIENTS
4 oz chicken breast
0.25 cup low-fat buttermilk
2 tbsp almond flour
1 tsp arrowroot starch
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup self-rising flour
0.25 cup non-fat Greek yogurt
1 tsp avocado oil
PREPARATION
Slice the chicken breast into thick strips and soak them in the buttermilk for at least 20 minutes to tenderize.
In a shallow dish, whisk together the almond flour, arrowroot starch, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Remove each chicken strip from the buttermilk, allowing any excess to drip off, then dredge thoroughly in the almond flour mixture, pressing to adhere.
Mist the breaded chicken strips with avocado oil and place them in the air fryer basket.
Air-fry at 400°F for 12 minutes, flipping halfway through, until the exterior is golden and the chicken is cooked through.
While the chicken cooks, stir the self-rising flour and Greek yogurt together in a small bowl until a soft dough forms.
Drop the dough onto a parchment-lined baking sheet and bake at 400°F for 10-12 minutes until the biscuit is puffed and lightly browned.
Serve the hot, crispy chicken strips immediately alongside the warm Greek yogurt biscuit.