NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

1 medium russet potato

0.5 tbsp avocado oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 15 minutes.

• 2

  Cut the russet potato into thick steak-style wedges, then pat them dry with a paper towel.

• 3

  Toss the potato wedges in a bowl with the avocado oil and a pinch of the sea salt and black pepper.

• 4

  Arrange the potatoes in a single layer in the air fryer basket and cook at 400°F for 18 minutes until golden and crisp.

• 5

  In a shallow dish, whisk together the whole wheat flour, smoked paprika, garlic powder, and onion powder.

• 6

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture.

• 7

  Place the coated chicken in the air fryer at 375°F and cook for 12 minutes, flipping halfway through, until the exterior is crunchy.

• 8

  Serve the hot chicken alongside the steak fries with an extra sprinkle of sea salt if desired.