NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.25 cup oat flour

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small bowl, combine the oat flour, Greek yogurt, and baking powder, stirring until a soft dough forms.

• 3

  Gently shape the dough into one round biscuit and place it in the air fryer to cook for 10-12 minutes until golden.

• 4

  While the biscuit cooks, slice the chicken breast into thick strips and dip each piece into the buttermilk.

• 5

  In a shallow dish, whisk together the almond flour, arrowroot starch, sea salt, black pepper, garlic powder, and paprika.

• 6

  Dredge the buttermilk-soaked chicken in the flour mixture, pressing firmly to ensure an even, thick coating.

• 7

  Lightly mist the chicken with avocado oil and air fry at 375 degrees F for 12-15 minutes, flipping halfway, until the exterior is crunchy and golden.

• 8

  Serve the crispy chicken immediately alongside the warm biscuit for a wholesome, high-protein comfort meal.