Crispy Buttermilk Fried Chicken with Creamy Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Fried Chicken with Creamy Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Fried Chicken with Creamy Mashed Potatoes

Golden pan-fried chicken breast marinated in tangy buttermilk, paired with velvety mashed potatoes whipped with protein-rich Greek yogurt for a comforting, clean-eating classic.

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NUTRITION

470kcal
Protein
42.0g
Fat
11.4g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1.5 tsp avocado oil

1 medium russet potato

0.25 cup nonfat plain Greek yogurt

1 tsp fresh chives

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PREPARATION

  • 1

    Peel and cube the potato, then boil in a pot of salted water until tender, approximately 12-15 minutes.

  • 2

    While the potatoes boil, place the chicken breast between two sheets of parchment paper and pound to an even thickness.

  • 3

    Place the chicken in a bowl and submerge it in buttermilk for 10 minutes to tenderize.

  • 4

    In a shallow dish, whisk together the whole wheat flour, sea salt, black pepper, garlic powder, and paprika.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the seasoned flour mixture.

  • 6

    Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the crust is golden and crispy.

  • 7

    Drain the cooked potatoes and mash them thoroughly with the Greek yogurt until smooth and velvety.

  • 8

    Plate the crispy chicken alongside the mashed potatoes and garnish with freshly snipped chives.

Crispy Buttermilk Fried Chicken with Creamy Mashed Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Fried Chicken with Creamy Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Fried Chicken with Creamy Mashed Potatoes

Golden pan-fried chicken breast marinated in tangy buttermilk, paired with velvety mashed potatoes whipped with protein-rich Greek yogurt for a comforting, clean-eating classic.

NUTRITION

470kcal
Protein
42.0g
Fat
11.4g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1.5 tsp avocado oil

1 medium russet potato

0.25 cup nonfat plain Greek yogurt

1 tsp fresh chives

PREPARATION

  • 1

    Peel and cube the potato, then boil in a pot of salted water until tender, approximately 12-15 minutes.

  • 2

    While the potatoes boil, place the chicken breast between two sheets of parchment paper and pound to an even thickness.

  • 3

    Place the chicken in a bowl and submerge it in buttermilk for 10 minutes to tenderize.

  • 4

    In a shallow dish, whisk together the whole wheat flour, sea salt, black pepper, garlic powder, and paprika.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off, and dredge thoroughly in the seasoned flour mixture.

  • 6

    Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the crust is golden and crispy.

  • 7

    Drain the cooked potatoes and mash them thoroughly with the Greek yogurt until smooth and velvety.

  • 8

    Plate the crispy chicken alongside the mashed potatoes and garnish with freshly snipped chives.