Buttermilk Fried Chicken with Fluffy Biscuits

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

Buttermilk Fried Chicken with Fluffy Biscuits

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken with Fluffy Biscuits

Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp almond crust, served with a warm, flaky Greek yogurt biscuit.

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NUTRITION

437kcal
Protein
54.8g
Fat
11.4g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup whole wheat flour

0.5 tsp baking powder

2 tbsp nonfat Greek yogurt

1 spray avocado oil

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PREPARATION

  • 1

    Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 20 minutes in the refrigerator.

  • 2

    In a small bowl, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

  • 3

    Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the almond flour spice mixture.

  • 4

    Lightly spray the air fryer basket with avocado oil and place the chicken inside. Cook at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, prepare the biscuit by mixing the whole wheat flour, baking powder, and Greek yogurt in a bowl until a soft dough forms.

  • 6

    Shape the dough into a small round biscuit and place it on a parchment-lined baking sheet or in the air fryer next to the chicken for the last 8-10 minutes of cooking until golden brown and firm.

Buttermilk Fried Chicken with Fluffy Biscuits

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

Buttermilk Fried Chicken with Fluffy Biscuits

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken with Fluffy Biscuits

Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp almond crust, served with a warm, flaky Greek yogurt biscuit.

NUTRITION

437kcal
Protein
54.8g
Fat
11.4g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup whole wheat flour

0.5 tsp baking powder

2 tbsp nonfat Greek yogurt

1 spray avocado oil

PREPARATION

  • 1

    Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 20 minutes in the refrigerator.

  • 2

    In a small bowl, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

  • 3

    Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the almond flour spice mixture.

  • 4

    Lightly spray the air fryer basket with avocado oil and place the chicken inside. Cook at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F.

  • 5

    While the chicken cooks, prepare the biscuit by mixing the whole wheat flour, baking powder, and Greek yogurt in a bowl until a soft dough forms.

  • 6

    Shape the dough into a small round biscuit and place it on a parchment-lined baking sheet or in the air fryer next to the chicken for the last 8-10 minutes of cooking until golden brown and firm.