YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken with Fluffy Biscuits
Oven-fried chicken breast marinated in tangy buttermilk paired with a warm, fluffy Greek yogurt biscuit that pulls apart with a tender crumb.
INGREDIENTS
4.5 oz chicken breast
2 tbsp low-fat buttermilk
2 tbsp almond flour
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
0.33 cup oat flour
0.25 cup non-fat Greek yogurt
0.5 tsp baking powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to marinate for 10 minutes.
In a shallow dish, combine the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.
Remove each chicken strip from the buttermilk, dredge in the almond flour mixture until coated, and place on one side of the baking sheet.
Lightly mist the top of the chicken with avocado oil to ensure a crispy finish.
In a separate mixing bowl, stir together the oat flour, Greek yogurt, and baking powder until a sticky dough forms.
Divide the dough into two portions and drop them onto the other side of the baking sheet, shaping slightly into rounds.
Bake for 15 to 18 minutes until the chicken is golden-brown and the biscuits are puffed and lightly browned on top.