YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast coated in a crispy almond-panko crust served over a fluffy whole-grain waffle with a drizzle of amber maple syrup.
INGREDIENTS
5 oz chicken breast
2 tbsp low-fat buttermilk
2 tbsp panko breadcrumbs
1 tbsp almond flour
0.25 tsp garlic powder
0.25 tsp paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 medium whole-grain waffle
1 tbsp pure maple syrup
1 tsp avocado oil spray
PREPARATION
Preheat your air fryer to 400°F and slice the chicken breast into even, thick strips.
Pour the buttermilk into a shallow bowl and combine the panko, almond flour, and all spices in a separate wide dish.
Dip each chicken strip into the buttermilk, then press firmly into the breading mixture until every side is fully coated.
Place the breaded chicken in the air fryer basket in a single layer and lightly coat with avocado oil spray for a golden finish.
Air fry for 10 to 12 minutes, flipping the strips halfway through, until the exterior is crunchy and the chicken is cooked through.
Toast the whole-grain waffle until it is crisp and warm, then place it on a serving plate.
Top the waffle with the hot chicken strips and finish the dish with a drizzle of pure maple syrup.