NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tsp cornstarch

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

2 second avocado oil spray

3 tbsp self-rising flour

2 tbsp plain non-fat Greek yogurt

1 tsp cold unsalted butter

PREPARATION

• 1

  Place the chicken breast in a shallow dish and cover with buttermilk; marinate for at least 30 minutes in the refrigerator.

• 2

  In a small bowl, whisk together the whole wheat flour, cornstarch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Preheat your air fryer to 375°F.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until well-coated.

• 5

  Place the chicken in the air fryer basket and spray the top generously with avocado oil spray; cook for 15-18 minutes, flipping halfway through and spraying the other side, until the internal temperature reaches 165°F.

• 6

  While the chicken cooks, make the biscuit dough by cutting the cold butter into the self-rising flour using a fork until crumbly.

• 7

  Stir in the Greek yogurt until a soft dough forms, then shape into a single thick round on a parchment-lined tray.

• 8

  Bake the biscuit in the air fryer (or a toaster oven) at 400°F for 10-12 minutes until the top is golden-brown and fluffy.

• 9

  Serve the crispy chicken immediately alongside the warm biscuit.