NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Whole wheat panko breadcrumbs

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

0.33 cup White whole wheat flour

0.5 tsp Baking powder

1 tsp Avocado oil

PREPARATION

• 1

  Preheat your air fryer to 375°F and line a small baking sheet with parchment paper.

• 2

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to soak for 10 minutes.

• 3

  In a separate shallow dish, whisk together the panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove each chicken strip from the buttermilk, dredge thoroughly in the panko mixture, and press the crumbs firmly onto the meat to ensure a thick crust.

• 5

  Place the chicken in the air fryer basket, spray lightly with avocado oil, and cook for 12-14 minutes until the internal temperature reaches 165°F.

• 6

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

• 7

  Drop the dough onto the prepared baking sheet and bake at 375°F for 10-12 minutes until the biscuit is puffed and lightly browned.