NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Arrowroot starch

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

1 tbsp Avocado oil

PREPARATION

• 1

  Slice the chicken breast into even strips or medallions to ensure uniform cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring every piece is submerged. Let it marinate in the refrigerator for at least 30 minutes.

• 3

  In a separate wide dish, whisk together the arrowroot starch, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Preheat your air fryer to 400°F (200°C).

• 5

  Remove each piece of chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the arrowroot spice mixture until well-coated.

• 6

  Lightly spray the air fryer basket with avocado oil. Place the chicken in the basket in a single layer, ensuring they do not touch.

• 7

  Mist the top of the chicken generously with the remaining avocado oil to help the arrowroot develop a golden crust.

• 8

  Air fry for 12-15 minutes, flipping halfway through and adding another light mist of oil if any dry white spots remain, until the internal temperature reaches 165°F.

• 9

  Let the chicken rest for 2 minutes before serving to maintain its juiciness.