NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup whole wheat pastry flour

0.5 tsp baking powder

1 tsp cold grass-fed butter

1.5 tbsp non-fat Greek yogurt

1 tsp avocado oil spray

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly coat the basket with avocado oil spray.

• 2

  Slice the chicken breast into even strips and place them in a small bowl with the buttermilk to marinate for 10 minutes.

• 3

  In a shallow dish, whisk together the 2 tablespoons of whole wheat flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove each chicken strip from the buttermilk, dredge in the flour mixture until fully coated, and place in the air fryer basket.

• 5

  Lightly spray the top of the chicken with avocado oil and air fry for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.

• 6

  While the chicken cooks, prepare the biscuit by mixing the pastry flour and baking powder in a small bowl.

• 7

  Cut the cold grass-fed butter into the flour using a fork until it resembles coarse crumbs, then stir in the Greek yogurt until a soft dough forms.

• 8

  Shape the dough into a small round biscuit and place it on a parchment-lined tray in a toaster oven or the air fryer (if space permits) at 400°F for 10-12 minutes until risen and lightly browned.

• 9

  Serve the hot, crispy chicken strips alongside the fresh biscuit immediately.