YOUR SOLIN GENERATED RECIPE
Tender chicken breast marinated in tangy buttermilk and air-fried with an almond flour crust, served over a crisp protein waffle with a drizzle of amber maple syrup.
INGREDIENTS
5 oz Chicken breast
0.25 cup Low-fat buttermilk
1 tbsp Almond flour
1 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 medium Protein waffle
0.25 tbsp Avocado oil
0.5 tsp Maple syrup
PREPARATION
Slice the chicken breast into even strips and submerge them in a bowl with the buttermilk to marinate for 15 minutes.
Combine the almond flour, smoked paprika, garlic powder, sea salt, and black pepper in a shallow dish.
Remove each chicken strip from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned flour.
Lightly coat the chicken with avocado oil and air-fry at 400°F for 12 minutes, flipping halfway, until the exterior is golden and crispy.
Toast the protein waffle according to package directions until it reaches a firm, toasted texture.
Plate the hot waffle, stack the crispy chicken strips on top, and finish with a light drizzle of maple syrup.