NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp All-purpose flour

1 tbsp Cornstarch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for at least 15 minutes.

• 2

  In a separate shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove each chicken strip from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing down to ensure a thick coating.

• 4

  Lightly coat the air fryer basket with the olive oil and place the chicken strips inside without overcrowding.

• 5

  Air fry at 400°F for 12-15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, toss the shredded cabbage with apple cider vinegar and a pinch of salt in a small bowl.

• 7

  Serve the hot, crispy chicken immediately with the fresh cabbage slaw on the side.