Name: Buttermilk Fried Chicken with Fluffy Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 tbsp Buttermilk; 1.5 tbsp Almond flour; 0.5 tbsp Arrowroot starch; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Avocado oil; 1 small Whole-wheat biscuit

Buttermilk Fried Chicken with Fluffy Biscuits

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

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken with Fluffy Biscuits

Tender chicken breast soaked in tangy buttermilk and pan-seared until golden and crispy, served with a warm, flaky whole-grain biscuit.

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NUTRITION

Protein

41.2g

Fat

17.0g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

1.5 tbsp Almond flour

0.5 tbsp Arrowroot starch

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 small Whole-wheat biscuit

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PREPARATION

1
Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring the meat is completely coated.
2
In a separate small bowl, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to create the breading.
3
Remove the chicken from the buttermilk, allowing any excess liquid to drip off, and dredge it thoroughly in the flour mixture until evenly coated.
4
Heat the avocado oil in a non-stick skillet over medium heat.
5
Carefully place the chicken in the skillet and cook for 5 to 7 minutes per side, or until the coating is golden-brown and the internal temperature reaches 165°F.
6
Warm the whole-wheat biscuit in a toaster or oven and serve it immediately alongside the crispy chicken.