NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.25 cup Oat flour

2 tbsp Non-fat Greek yogurt

0.25 tsp Baking powder

1 tsp Avocado oil

PREPARATION

• 1

  Slice chicken breast into even strips and soak in buttermilk, garlic powder, smoked paprika, half of the sea salt, and black pepper for 20 minutes.

• 2

  Whisk almond flour and arrowroot powder in a shallow bowl until combined, then dredge each chicken strip until fully coated.

• 3

  Preheat your air fryer to 375°F and lightly spray the basket with avocado oil to prevent sticking.

• 4

  Place chicken strips in a single layer in the air fryer and cook for 12-15 minutes, flipping halfway through, until golden and crispy.

• 5

  In a separate bowl, mix oat flour, Greek yogurt, baking powder, and the remaining sea salt to form a soft dough.

• 6

  Shape the dough into a thick biscuit and bake in an oven at 400°F for 10-12 minutes until the top is lightly browned and firm.

• 7

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