NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 piece whole wheat biscuit

PREPARATION

• 1

  Slice the chicken breast into thick strips and submerge them in the buttermilk to marinate for 30 minutes in the refrigerator.

• 2

  In a shallow dish, combine the whole wheat flour with garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

  Remove chicken from the buttermilk, letting any excess liquid drip off, then dredge each piece thoroughly in the flour mixture until well-coated.

• 4

  Lightly coat the chicken strips with avocado oil using a brush or spray and place them in the air fryer basket.

• 5

  Air fry at 400°F for 12 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through.

• 6

  Place the whole wheat biscuit in the air fryer for the final 3 minutes of cooking to warm it through until the exterior is slightly toasted.

• 7

  Serve the crispy chicken strips immediately alongside the warm, fluffy biscuit.