Buttermilk Fried Chicken with Fluffy Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Buttermilk Fried Chicken with Fluffy Biscuits

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken with Fluffy Biscuits

Chicken breast soaked in tangy buttermilk and air-fried with a crisp almond flour crust, served with warm, fluffy Greek yogurt biscuits.

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NUTRITION

428kcal
Protein
51.6g
Fat
8.6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Whole wheat flour

0.25 cup Non-fat Greek yogurt

0.5 tsp Baking powder

1 tsp Olive oil spray

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PREPARATION

  • 1

    Pre-heat your air fryer to 375°F and line a small baking sheet with parchment paper.

  • 2

    Slice the chicken breast into thick strips and submerge them in the buttermilk for 10 minutes to tenderize.

  • 3

    In a shallow bowl, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, dredge each piece in the almond flour mixture pressing firmly to adhere, and mist generously with olive oil spray.

  • 5

    Place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the exterior is golden and crunchy.

  • 6

    While the chicken cooks, stir together the whole wheat flour, baking powder, and Greek yogurt in a medium bowl until a soft dough forms.

  • 7

    Divide the dough into two mounds on the prepared baking sheet and bake at 375°F for 10-12 minutes until the biscuits have risen and are lightly browned.

Buttermilk Fried Chicken with Fluffy Biscuits

This is an example of a meal that Solin would create to include in your personalized meal plan.

Buttermilk Fried Chicken with Fluffy Biscuits

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken with Fluffy Biscuits

Chicken breast soaked in tangy buttermilk and air-fried with a crisp almond flour crust, served with warm, fluffy Greek yogurt biscuits.

NUTRITION

428kcal
Protein
51.6g
Fat
8.6g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Whole wheat flour

0.25 cup Non-fat Greek yogurt

0.5 tsp Baking powder

1 tsp Olive oil spray

PREPARATION

  • 1

    Pre-heat your air fryer to 375°F and line a small baking sheet with parchment paper.

  • 2

    Slice the chicken breast into thick strips and submerge them in the buttermilk for 10 minutes to tenderize.

  • 3

    In a shallow bowl, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, dredge each piece in the almond flour mixture pressing firmly to adhere, and mist generously with olive oil spray.

  • 5

    Place the chicken in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the exterior is golden and crunchy.

  • 6

    While the chicken cooks, stir together the whole wheat flour, baking powder, and Greek yogurt in a medium bowl until a soft dough forms.

  • 7

    Divide the dough into two mounds on the prepared baking sheet and bake at 375°F for 10-12 minutes until the biscuits have risen and are lightly browned.