YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Fried Chicken
Chicken breast soaked in tangy buttermilk and dredged in seasoned flour, then pan-seared until the golden-brown crust achieves a satisfying crunch.
INGREDIENTS
6 oz chicken breast
0.25 cup buttermilk
2 tbsp whole wheat flour
1 tbsp cornstarch
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp avocado oil
PREPARATION
Pound the chicken breast to an even half-inch thickness between two sheets of parchment paper to ensure uniform cooking.
Place the chicken in a shallow bowl with the buttermilk and let it marinate in the refrigerator for at least 30 minutes.
In a separate shallow dish, whisk together the whole wheat flour, cornstarch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off, then press it firmly into the flour mixture until every surface is thoroughly coated.
Heat the avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until the oil is shimmering.
Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F.