Name: Air-Fried Buttermilk Chicken with Fluffy Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken breast; 0.25 cup Low-fat buttermilk; 2 tbsp Almond flour; 1 tbsp Arrowroot starch; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Nonfat Greek yogurt; 0.33 cup Oat flour; 0.5 tsp Baking powder; 1 tsp Avocado oil spray

Air-Fried Buttermilk Chicken with Fluffy Biscuits

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

YOUR SOLIN GENERATED RECIPE

Air-Fried Buttermilk Chicken with Fluffy Biscuits

Tender chicken breast soaked in tangy buttermilk and air-fried until golden and crispy, served with a warm, fluffy Greek yogurt biscuit.

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NUTRITION

Protein

50.6g

Fat

8.2g

Carbs

47.9g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

0.33 cup Oat flour

0.5 tsp Baking powder

1 tsp Avocado oil spray

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PREPARATION

1
Slice the chicken breast into strips and soak in the buttermilk for 20 minutes to tenderize.
2
In a shallow bowl, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, paprika, salt, and pepper.
3
Dredge each chicken strip in the flour mixture, pressing firmly to ensure an even coating.
4
Lightly mist the chicken with avocado oil and air-fry at 375°F for 12-15 minutes until the exterior is crispy and golden.
5
While the chicken cooks, stir the Greek yogurt, oat flour, and baking powder together in a small bowl until a soft dough forms.
6
Shape the dough into a thick biscuit and air-fry at 350°F for 10 minutes until the top is lightly browned and firm.
7
Serve the hot, crispy chicken strips alongside the fluffy yogurt biscuit.