NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 small Whole wheat biscuit

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  In a small bowl, submerge the chicken in buttermilk and let it marinate for at least 20 minutes to tenderize.

• 3

  In a separate shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it through the flour mixture, pressing firmly to create a thick coating.

• 5

  Lightly brush or spray the coated chicken with avocado oil to help it crisp up in the air fryer.

• 6

  Place the chicken in the air fryer basket and cook at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden brown.

• 7

  During the last 2 minutes of cooking, place the biscuit in the air fryer to warm through until it is soft and flaky.

• 8

  Serve the crispy buttermilk chicken immediately alongside the warm biscuit.