NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

1 tsp avocado oil

1 small whole wheat biscuit

PREPARATION

• 1

  Slice the chicken breast into even 1-inch thick strips to ensure uniform cooking.

• 2

  In a shallow bowl, whisk together the buttermilk, sea salt, black pepper, garlic powder, onion powder, and smoked paprika.

• 3

  Submerge the chicken strips in the buttermilk mixture and let marinate for at least 30 minutes in the refrigerator.

• 4

  In a separate bowl, combine the almond flour and arrowroot powder to create the breading.

• 5

  Remove each chicken strip from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture until coated.

• 6

  Lightly coat the air fryer basket with avocado oil and place the chicken strips in a single layer without crowding the basket.

• 7

  Air fry at 375°F for 12-15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.

• 8

  Serve the crispy chicken immediately alongside a warm, toasted whole wheat biscuit.