YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken and Fluffy Biscuits
Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp almond crust, served with a warm, fluffy Greek yogurt biscuit.
INGREDIENTS
3 oz Chicken breast
2 tbsp Low-fat buttermilk
2 tbsp Almond flour
1 tbsp Arrowroot starch
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tbsp Avocado oil
0.25 cup Oat flour
0.25 cup Non-fat Greek yogurt
0.5 tsp Baking powder
PREPARATION
Place the chicken breast in a shallow dish and pour the buttermilk over it, letting it marinate for 15 minutes to tenderize the meat.
In a separate bowl, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, paprika, sea salt, and black pepper.
Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to ensure an even, crunchy coating.
Lightly coat the chicken with avocado oil and place it in an air fryer at 375°F for 12-15 minutes, flipping halfway through until golden brown.
To make the biscuits, stir together the oat flour, Greek yogurt, and baking powder in a small bowl until a soft dough forms.
Shape the dough into a round biscuit and bake at 400°F on a parchment-lined tray for 10-12 minutes until puffed and lightly toasted.
Serve the crispy chicken alongside the warm biscuit for a clean and satisfying comfort meal.