Name: Buttermilk Fried Chicken with Coleslaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Buttermilk; 2 tbsp Almond flour; 1 tbsp Arrowroot powder; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil; 1 cup Cabbage slaw mix; 1 tbsp Plain Greek yogurt; 1 tsp Apple cider vinegar; 0.5 tsp Honey

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 Coleslaw

Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp almond-arrowroot crust, served with a refreshing, zesty coleslaw.

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NUTRITION

Protein

54.8g

Fat

14.1g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 cup Cabbage slaw mix

1 tbsp Plain Greek yogurt

1 tsp Apple cider vinegar

0.5 tsp Honey

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PREPARATION

1
Place the chicken breast in a bowl and cover with buttermilk to marinate for at least 30 minutes.
2
Whisk together the almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper in a shallow dish.
3
Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge it thoroughly in the flour mixture.
4
Lightly coat the breaded chicken with avocado oil spray and air-fry at 375°F for 12-15 minutes until golden and crispy.
5
In a separate bowl, whisk the plain Greek yogurt, apple cider vinegar, and honey together to create the dressing.
6
Toss the cabbage slaw mix with the dressing and serve immediately alongside the hot chicken.