YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken with Fluffy Biscuits
Oven-fried chicken breast marinated in tangy buttermilk and coated in a crisp, golden herb crust, served with a warm, fluffy Greek yogurt biscuit.
INGREDIENTS
5 oz Chicken breast
0.25 cup Low-fat buttermilk
2 tbsp Whole wheat panko breadcrumbs
1 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 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
0.13 tsp Sea salt
1 tsp Avocado oil
PREPARATION
Place the chicken breast in a shallow bowl with buttermilk and marinate for at least 30 minutes in the refrigerator.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, combine the whole wheat panko, smoked paprika, garlic powder, onion powder, 0.25 tsp sea salt, and black pepper.
Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the panko mixture until evenly coated.
In a separate bowl, stir together the whole wheat flour, Greek yogurt, baking powder, and 0.125 tsp sea salt until a soft dough forms.
Place the coated chicken on one side of the baking sheet and scoop the biscuit dough into a mound on the other side.
Lightly mist the top of the chicken and the biscuit with avocado oil using a kitchen sprayer.
Bake for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F and the biscuit is golden brown and firm to the touch.