YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken with Honey Glaze
Golden pan-fried chicken breast marinated in tangy buttermilk and coated in a crisp arrowroot crust, finished with a drizzle of sweet honey for a satisfying crunch.
INGREDIENTS
6 oz chicken breast
0.25 cup low-fat buttermilk
2 tbsp arrowroot powder
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp avocado oil
1 tsp raw honey
PREPARATION
Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness for uniform cooking.
Submerge the chicken in buttermilk in a shallow bowl and marinate in the refrigerator for at least 30 minutes.
In a separate wide dish, whisk together the arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge it thoroughly in the seasoned arrowroot mixture.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the exterior is deeply golden and the internal temperature reaches 165 degrees Fahrenheit.
Transfer the chicken to a wire rack for one minute to maintain its crisp texture, then drizzle with the raw honey before serving.