Name: Buttermilk fried chicken with biscuit
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and pounded to 1/2 inch thickness; 2 tbsp nonfat Greek yogurt; 3/4 cup all-purpose flour; 1/2 tsp baking powder; 3/4 tsp salt; 1/4 tsp black pepper; 3 tbsp buttermilk; 3 tbsp all-purpose flour; 1/4 tsp garlic powder; 1/4 tsp smoked paprika; 1 1/2 tsp avocado oil

Instructions

Prep 25 min · Cook 20 min

Preheat your oven to 425°F. Line a small baking sheet with parchment paper.
In a bowl, stir together the biscuit flour, baking powder, and a third of the salt. Set aside one spoonful of flour for dusting. Stir in the Greek yogurt until a shaggy dough forms. Dust your hands and the dough with the saved flour, then pat into a round 3 inches across and 1 inch thick on the baking sheet.
Bake the biscuit for 15 to 18 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Done when golden brown and a toothpick comes out clean.
While the biscuit bakes, season the chicken with half the remaining salt and all the pepper. Pour the buttermilk into a shallow bowl. In another bowl, combine the chicken flour, garlic powder, paprika, and the rest of the salt. Turn the chicken in the buttermilk to wet both sides, let the excess drip off, then press firmly into the flour mixture on both sides. Rest on a plate for 5 minutes so the coating sets.
Heat the oil in a 10-inch skillet over medium-high heat until it shimmers. Carefully add the chicken and cook for 4 to 5 minutes. Flip and cook for 4 to 5 minutes more until the crust is deep golden and the meat is cooked through. If the crust darkens too quickly, lower the heat slightly. Done when deep golden and opaque in the center, 165°F.
Drain the chicken on a wire rack and let it rest for 3 minutes. Split the warm biscuit and serve alongside the fried chicken on one plate.

Nutrition

Ingredients

Instructions

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