Name: Crispy Buttermilk Fried Chicken with Tender Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 6 tbsp Low-fat buttermilk; 6 tbsp Whole wheat flour; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Baking powder; 0.5 tbsp Cold grass-fed butter; 1 tsp Avocado oil spray

Crispy Buttermilk Fried Chicken with Tender 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 Tender Biscuits

Air-fried chicken breast marinated in tangy buttermilk and dredged in seasoned flour, served with a warm, flaky whole-wheat biscuit.

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NUTRITION

Protein

41.0g

Fat

12.5g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

6 tbsp Low-fat buttermilk

6 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Baking powder

0.5 tbsp Cold grass-fed butter

1 tsp Avocado oil spray

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PREPARATION

1
Slice the chicken breast into strips and soak in 4 tablespoons of the buttermilk for at least 20 minutes to tenderize.
2
In a small bowl, whisk together 2 tablespoons of the flour, garlic powder, onion powder, salt, and pepper.
3
Remove chicken from buttermilk, dredge in the flour mixture until coated, and spray generously with avocado oil.
4
Air fry the chicken at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.
5
To make the biscuit, combine the remaining 4 tablespoons of flour and baking powder in a bowl, then cut in the cold butter using a fork until it resembles coarse crumbs.
6
Stir in the remaining 2 tablespoons of buttermilk until a soft dough forms, then gently pat into a circle and place on a baking sheet.
7
Bake the biscuit at 400°F for 10-12 minutes until it has risen and the top is lightly browned.