YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Fried Chicken
Pan-seared chicken breast soaked in tangy buttermilk and coated in seasoned flour for a perfectly golden and crunchy exterior.
INGREDIENTS
5 oz Chicken breast
0.25 cup Low-fat buttermilk
0.25 cup Whole wheat flour
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Avocado oil
PREPARATION
Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.
Submerge the chicken in a bowl with the buttermilk and let it marinate for at least 20 minutes.
Combine the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper in a shallow dish.
Lift the chicken from the buttermilk, allowing the excess to drip off, and coat it thoroughly in the seasoned flour.
Heat the avocado oil in a large skillet over medium heat until shimmering.
Carefully place the chicken in the pan and cook for 5 to 7 minutes per side until the crust is crisp and the meat is cooked through.