YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken with Fluffy Biscuits
Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp almond-flour crust, served with a warm, flaky Greek yogurt biscuit that melts in your mouth.
INGREDIENTS
4.5 oz Chicken breast
0.25 cup Low-fat buttermilk
2 tbsp Almond flour
1 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.33 cup Whole wheat pastry flour
0.5 tsp Baking powder
0.25 cup Plain Greek yogurt
1 tsp Avocado oil
PREPARATION
In a shallow bowl, combine the chicken breast with buttermilk, smoked paprika, garlic powder, sea salt, and black pepper; let marinate for at least 15 minutes.
Preheat your air fryer to 375°F and lightly coat the basket with the avocado oil.
Remove the chicken from the marinade and dredge thoroughly in the almond flour until every surface is evenly coated.
Place the chicken in the air fryer and cook for 12-15 minutes, flipping halfway through, until the exterior is golden and crunchy.
While the chicken is cooking, stir together the whole wheat pastry flour, baking powder, and Greek yogurt in a small bowl until a soft dough forms.
Shape the dough into a thick round biscuit and bake in a 400°F oven for 10-12 minutes until the top is lightly browned and firm.
Serve the hot air-fried chicken immediately alongside the fresh, warm biscuit.