Name: Buttermilk chicken and biscuit
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/3 cup all-purpose flour; 3/4 tsp baking powder; 3/4 tsp salt; 1 1/4 tsp cold butter, cubed; 1/4 cup lowfat buttermilk; 6 oz boneless skinless chicken breast, halved horizontally into 2 cutlets and patted dry; 1/3 cup panko breadcrumbs; 1/2 tsp paprika; 1/4 tsp garlic powder; 2 tsp olive oil; 1 tbsp Dijon mustard; 3/4 tsp honey

Instructions

Prep 25 min · Cook 20 min

Preheat the oven to 425°F. Line a small baking sheet with parchment paper.
In a small bowl, whisk the flour, baking powder, and a third of the salt. Rub the cold butter into the flour with your fingers until coarse crumbs form. Stir in half the buttermilk until a shaggy dough forms.
Turn the dough onto the baking sheet and pat into a round about 2 1/2 inches wide and 1 inch thick. Bake for 12 to 15 minutes until the top is golden and set.
While the biscuit bakes, place the remaining buttermilk in a shallow bowl. In another bowl, mix panko, paprika, garlic powder, and a third of the salt. Season the chicken cutlets with the remaining salt. Dip the chicken into the buttermilk, then press firmly into the panko mixture to coat all sides.
Heat the olive oil in a nonstick skillet over medium-high heat until it shimmers. 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. If the center is not done, transfer to the baking sheet in the oven for 3 minutes. Done when opaque in the center, 165°F.
Whisk the Dijon mustard and honey together in a small bowl until smooth.
Plate the warm biscuit alongside the crispy chicken cutlets. Drizzle the honey mustard over the chicken.

Nutrition

Ingredients

Instructions

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