NUTRITION

SERVINGS

INGREDIENTS

4.75 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup oat flour

1 large egg white

0.25 cup unsweetened almond milk

0.5 tsp baking powder

0.5 tsp avocado oil

0.5 tsp maple syrup

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly grease a waffle iron.

• 2

  In a small bowl, whisk together the oat flour, egg white, almond milk, and baking powder until a smooth batter forms.

• 3

  Pour the batter into the waffle iron and cook until the waffle is golden brown and firm.

• 4

  Slice the chicken breast into strips and dip each piece into the buttermilk.

• 5

  In a separate shallow dish, combine the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 6

  Dredge the buttermilk-soaked chicken in the flour mixture, pressing firmly to adhere.

• 7

  Lightly mist the chicken strips with avocado oil and place them in the air fryer basket.

• 8

  Air-fry the chicken for 12 to 15 minutes, flipping halfway through, until the exterior is crispy and the internal temperature reaches 165°F.

• 9

  Serve the hot crispy chicken on top of the fresh waffle and finish with a drizzle of maple syrup.