YOUR SOLIN GENERATED RECIPE
Buttermilk Fried Chicken with Flaky Biscuits
Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp, spiced crust, served alongside a warm, flaky whole wheat biscuit.
INGREDIENTS
5 oz chicken breast
0.25 cup low-fat buttermilk
2 tbsp whole wheat flour
0.5 tsp paprika
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
1 small whole wheat biscuit
PREPARATION
Slice the chicken breast into thick strips or tenders for even cooking.
Place chicken in a bowl with buttermilk and let marinate for at least 15 minutes to tenderize.
In a shallow dish, whisk together the whole wheat flour, paprika, garlic powder, onion powder, sea salt, and black pepper.
Remove chicken from the buttermilk, letting excess liquid drip off, then dredge each piece thoroughly in the flour mixture.
Lightly coat the air fryer basket with avocado oil spray and preheat to 375°F.
Place the chicken in the basket in a single layer and spray the tops with avocado oil to ensure a golden finish.
Air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the crust is crispy.
Warm the whole wheat biscuit in the air fryer or oven for the last 2 minutes of the chicken's cooking time.
Serve the crispy chicken immediately with the warm, flaky biscuit on the side.