NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.33 cup whole wheat pastry flour

0.5 tsp baking powder

0.5 tbsp grass-fed butter

2 tbsp low-fat buttermilk

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with 0.25 cup buttermilk, garlic powder, onion powder, salt, and pepper for 20 minutes.

• 2

  Preheat your air fryer to 375 degrees Fahrenheit and lightly grease the basket with half of the avocado oil.

• 3

  Place 2 tablespoons of whole wheat flour in a shallow dish, then dredge each chicken strip until fully coated, pressing the flour into the meat.

• 4

  Arrange chicken in the air fryer basket, spray with the remaining avocado oil, and cook for 12 to 15 minutes, flipping halfway through until golden.

• 5

  While chicken cooks, whisk 0.33 cup pastry flour and baking powder in a small bowl, then cut in the cold butter using a fork until crumbly.

• 6

  Stir in 2 tablespoons of buttermilk until a dough forms, then drop the dough onto a parchment-lined baking sheet in a single mound.

• 7

  Bake the biscuit in a 400 degree Fahrenheit oven for 10 to 12 minutes until the top is lightly browned and firm to the touch.

• 8

  Serve the crispy chicken immediately alongside the warm biscuit for a clean-eating take on a classic comfort meal.