NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp cornmeal

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup whole wheat flour

2 tbsp plain Greek yogurt

0.25 tsp baking powder

1 tsp avocado oil spray

PREPARATION

• 1

  Preheat your air fryer to 375°F (190°C).

• 2

  Place the chicken breast in a small bowl with the buttermilk and let it marinate for at least 10 minutes.

• 3

  In a separate shallow dish, combine the almond flour, cornmeal, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it in the flour mixture, pressing firmly to ensure an even, thick coating.

• 5

  Place the chicken in the air fryer basket and lightly mist the top with avocado oil spray.

• 6

  Air fry for 12-15 minutes, flipping halfway through and spraying the other side, until the internal temperature reaches 165°F and the crust is golden.

• 7

  While the chicken cooks, stir together the whole wheat flour, Greek yogurt, and baking powder in a small bowl until a soft dough forms.

• 8

  Shape the dough into a small round biscuit and place it in the air fryer next to the chicken for the last 8-10 minutes of cooking until puffed and lightly browned.

• 9

  Serve the crispy chicken immediately alongside the warm biscuit.