NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

1.5 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Place the chicken thighs in a bowl and pour the buttermilk over them, ensuring they are fully coated, then marinate for at least 30 minutes in the refrigerator.

• 2

  In a shallow dish, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper until well combined.

• 3

  Preheat your air fryer to 400°F (200°C) for 5 minutes.

• 4

  Remove each chicken thigh from the buttermilk, letting the excess liquid drip off, and dredge thoroughly in the flour mixture until evenly coated.

• 5

  Lightly grease the air fryer basket with half of the avocado oil to prevent sticking.

• 6

  Place the chicken in the basket and drizzle or spray the remaining avocado oil over the tops to ensure a golden, crispy finish.

• 7

  Cook for 18 to 22 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F and the exterior is golden brown.