YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast marinated in tangy buttermilk and coated in a crisp almond crust, served over a fluffy whole-grain waffle with a hint of spicy honey.
INGREDIENTS
5 oz chicken breast
2 tbsp low-fat buttermilk
2 tbsp almond flour
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
1 medium whole-grain waffle
1 tsp honey
0.25 tsp red pepper flakes
PREPARATION
Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 15 minutes.
In a shallow dish, combine the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.
Remove each chicken strip from the buttermilk and dredge thoroughly in the almond flour mixture, pressing to adhere.
Lightly grease your air fryer basket with avocado oil and arrange the chicken in a single layer.
Air fry at 400°F for 10-12 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through.
Toast the whole-grain waffle until it is crisp and warm.
In a small ramekin, stir together the honey and red pepper flakes.
Place the crispy chicken strips on top of the waffle and finish with a drizzle of the spicy honey.