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 smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp avocado oil; 1 cup shredded cabbage mix; 0.5 tbsp avocado oil mayonnaise; 1 tsp apple cider vinegar

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

Tender chicken breast air-fried with a golden almond-arrowroot crust, served alongside a zesty and crunch-filled cabbage slaw.

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NUTRITION

Protein

41.1g

Fat

20.3g

Carbs

23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup shredded cabbage mix

0.5 tbsp avocado oil mayonnaise

1 tsp apple cider vinegar

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PREPARATION

1
Slice the chicken breast into thick strips and soak in buttermilk for at least 15 minutes to tenderize.
2
In a shallow bowl, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper.
3
Remove each chicken strip from the buttermilk, letting excess liquid drip off, then dredge thoroughly in the flour mixture.
4
Lightly coat the air fryer basket with half of the avocado oil and place the chicken inside, spraying the tops with the remaining oil.
5
Air fry at 375°F for 12-15 minutes, flipping halfway through until the coating is golden and crispy.
6
In a medium bowl, whisk the avocado oil mayonnaise and apple cider vinegar together to create the dressing.
7
Toss the shredded cabbage mix with the dressing until well coated and serve immediately alongside the hot chicken.