NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

1 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 cup Shredded cabbage mix

1 tbsp Apple cider vinegar

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes to tenderize.

• 2

  In a separate small bowl, whisk together the whole wheat flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

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

• 4

  Lightly coat the air fryer basket with avocado oil and place the breaded chicken inside, ensuring it is not crowded.

• 5

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

• 6

  While the chicken cooks, toss the shredded cabbage mix with apple cider vinegar and a pinch of salt to create a quick, tangy slaw.

• 7

  Serve the crispy chicken immediately alongside the fresh slaw for a balanced and satisfying meal.