YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken with Fluffy Biscuits
Chicken breast air-fried in a buttermilk-panko crust until golden and crispy, served with a warm, fluffy Greek yogurt biscuit.
INGREDIENTS
3 oz Boneless skinless chicken breast
2 tbsp Low-fat buttermilk
2 tbsp Whole wheat panko breadcrumbs
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Avocado oil
0.25 cup Nonfat Greek yogurt
0.33 cup White whole wheat flour
0.5 tsp Baking powder
PREPARATION
Preheat your air fryer or oven to 375°F and line a small baking tray with parchment paper.
In a small mixing bowl, combine the white whole wheat flour, baking powder, and Greek yogurt, stirring until a soft dough forms.
Gently shape the dough into a round biscuit and place it on the prepared baking tray; bake for 12 to 15 minutes until the top is golden brown.
While the biscuit is baking, pour the buttermilk into a shallow dish and mix the panko, paprika, garlic powder, salt, and pepper in a separate shallow dish.
Dip the chicken breast into the buttermilk, then dredge it through the seasoned panko mixture until evenly coated.
Lightly mist the breaded chicken with avocado oil and air fry at 375°F for 14 minutes, flipping halfway through, until the exterior is crunchy and the chicken is cooked through.
Serve the hot, crispy chicken immediately alongside the warm, fluffy biscuit.