YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken with Fluffy Biscuits
Air-fried chicken breast marinated in tangy buttermilk and coated in crisp panko, served with a warm, fluffy Greek yogurt biscuit.
INGREDIENTS
5 oz boneless skinless chicken breast
2 tbsp low-fat buttermilk
3 tbsp whole wheat panko breadcrumbs
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp smoked paprika
0.38 tsp sea salt
0.25 tsp black pepper
0.25 cup whole wheat flour
0.25 cup non-fat Greek yogurt
0.5 tsp baking powder
1 tsp avocado oil
PREPARATION
Preheat your air fryer to 375 degrees F.
Slice the chicken breast into even strips and place them in a bowl with the buttermilk, garlic powder, onion powder, smoked paprika, 0.25 tsp of the sea salt, and the black pepper.
Toss the chicken until fully coated in the seasoned buttermilk mixture.
Place the whole wheat panko breadcrumbs in a shallow dish and press each chicken strip into the crumbs until thoroughly crusted.
In a medium mixing bowl, stir together the whole wheat flour, non-fat Greek yogurt, baking powder, and the remaining 0.125 tsp sea salt until a soft dough forms.
Lightly flour your hands and shape the dough into a small, round biscuit.
Place the chicken strips and the biscuit into the air fryer basket in a single layer, leaving space between them for air circulation.
Mist the tops with avocado oil and air fry for 12 to 14 minutes, flipping the chicken halfway through, until the coating is golden-brown and the chicken is cooked through.