Name: Buttermilk Pan-Fried Chicken with a Fluffy Biscuit
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 tbsp Low-fat buttermilk; 2 tbsp Almond flour; 1 tbsp Arrowroot starch; 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

Buttermilk Pan-Fried Chicken with a Fluffy Biscuit

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

YOUR SOLIN GENERATED RECIPE

Buttermilk Pan-Fried Chicken with a Fluffy Biscuit

Tender chicken breast soaked in tangy buttermilk and pan-seared until golden, served alongside a warm and flaky whole wheat biscuit.

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NUTRITION

Protein

38.3g

Fat

19.8g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

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

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PREPARATION

1
Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is well coated. Let it marinate for at least 15 minutes.
2
In a separate shallow dish, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, sea salt, and black pepper.
3
Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it through the flour mixture, pressing firmly to create an even crust.
4
Heat the avocado oil in a medium non-stick skillet over medium heat.
5
Place the chicken in the skillet and cook for 5 to 6 minutes per side, or until the exterior is crispy and the internal temperature reaches 165°F.
6
While the chicken rests for a minute, warm the whole wheat biscuit in a toaster oven or oven until soft and fragrant.
7
Serve the crispy chicken immediately alongside the warm biscuit.