YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast strips coated in a crisp almond crust served over a fluffy oat waffle with a drizzle of sweet maple syrup.
INGREDIENTS
5 oz chicken breast
2 tbsp buttermilk
2 tbsp almond flour
1 tbsp arrowroot powder
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
1 whole oat-based waffle
1 tsp maple syrup
PREPARATION
Slice the chicken breast into even strips and soak them in buttermilk for at least 10 minutes to tenderize.
In a shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, smoked paprika, sea salt, and black pepper.
Remove chicken from the buttermilk and dredge each piece in the flour mixture, pressing firmly to ensure a thick coating.
Lightly coat the chicken strips with avocado oil and place them in an air fryer basket at 400°F for 10 to 12 minutes until golden.
Toast the oat-based waffle until it is warm and slightly firm.
Serve the crispy chicken on top of the waffle and finish with a light drizzle of pure maple syrup.