NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

1 tbsp Almond flour

1 tbsp Arrowroot starch

1 tsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Whole wheat flour

2 tbsp Plain Greek yogurt

0.25 tsp Baking powder

PREPARATION

• 1

  In a small bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 2

  Place the chicken breast in a shallow dish, pour the buttermilk mixture over it, and marinate in the refrigerator for at least 30 minutes.

• 3

  In a separate shallow bowl, combine the almond flour and arrowroot starch to create the breading mixture.

• 4

  Remove the chicken from the marinade, let the excess drip off, and dredge it thoroughly in the flour mixture until evenly coated.

• 5

  Lightly spray or brush the chicken with avocado oil and place it in the air fryer basket.

• 6

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

• 7

  While the chicken is cooking, mix the whole wheat flour, Greek yogurt, and baking powder in a small bowl until a soft dough forms.

• 8

  Drop the dough onto a parchment-lined baking sheet and bake at 400°F for 10 to 12 minutes until the biscuit is puffed and golden brown.

• 9

  Serve the crispy buttermilk chicken immediately alongside the warm, fresh biscuit.