Name: Crispy Buttermilk Fried Chicken with Fluffy Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 tbsp low-fat buttermilk; 2 tbsp almond flour; 1 tbsp arrowroot powder; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 0.25 cup spelt flour; 0.5 tsp baking powder; 0.5 tbsp cold grass-fed butter; 1 tbsp plain Greek yogurt

Crispy Buttermilk Fried Chicken with Fluffy Biscuits

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

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Fried Chicken with Fluffy Biscuits

Air-fried chicken breast coated in a seasoned almond flour crust for a satisfying crunch, paired with a warm and flaky spelt flour biscuit.

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NUTRITION

Protein

57.6g

Fat

20.2g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup spelt flour

0.5 tsp baking powder

0.5 tbsp cold grass-fed butter

1 tbsp plain Greek yogurt

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PREPARATION

1
Preheat air fryer to 375°F and preheat oven to 400°F for the biscuit.
2
Combine spelt flour, baking powder, and a pinch of salt in a bowl, then cut in the cold butter until it resembles coarse crumbs.
3
Stir in the Greek yogurt until a dough forms, then shape into a single biscuit and bake for 12 minutes until golden.
4
Dredge the chicken breast in buttermilk, then coat thoroughly in a mixture of almond flour, arrowroot, and spices.
5
Lightly spray the chicken with avocado oil and air fry for 12-15 minutes, flipping once, until the coating is golden and crispy.
6
Serve the hot chicken immediately with the freshly baked biscuit.