YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken with Creamy Gravy
Pan-seared chicken breast soaked in tangy buttermilk and cooked to a golden crisp, finished with a velvety, peppery cream gravy.
INGREDIENTS
5.5 oz chicken breast
0.25 cup low-fat buttermilk
3 tbsp whole wheat flour
1 tbsp avocado oil
0.25 cup unsweetened almond milk
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp smoked paprika
PREPARATION
Place the chicken breast between two sheets of parchment paper and pound to an even thickness.
Place the chicken in a bowl with the buttermilk and let soak for 15 minutes to tenderize.
In a shallow dish, whisk together 2 tablespoons of the whole wheat flour with the sea salt, black pepper, garlic powder, onion powder, and smoked paprika.
Remove the chicken from the buttermilk and dredge in the seasoned flour until fully and evenly coated.
Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 5 minutes per side.
Remove the chicken from the pan and set aside; whisk the remaining 1 tablespoon of flour into the residual oil and pan drippings.
Slowly whisk in the almond milk, scraping the bottom of the pan to incorporate the flavorful bits, until the gravy thickens into a creamy consistency.
Serve the crispy chicken immediately topped with the warm gravy.