NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Almond flour

0.5 tsp Paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

3 tbsp Almond flour

1 large Egg white

0.5 tsp Baking powder

1 tsp Ghee

PREPARATION

• 1

  Place the chicken breast in a shallow bowl with buttermilk and soak for 15 minutes to tenderize the meat.

• 2

  Preheat your air fryer to 375°F and grease a small oven-safe ramekin for the biscuit.

• 3

  In a small mixing bowl, whisk together 3 tablespoons of almond flour, the egg white, baking powder, and a pinch of salt until a thick batter forms.

• 4

  Transfer the biscuit batter to the ramekin and bake in the air fryer or oven for 12 minutes until the top is set and golden.

• 5

  On a plate, combine 2 tablespoons of almond flour with paprika, garlic powder, sea salt, and black pepper.

• 6

  Remove the chicken from the buttermilk, dredge it thoroughly in the seasoned flour mixture, and mist all sides with avocado oil.

• 7

  Air fry the coated chicken at 375°F for 12-14 minutes, flipping halfway through, until the exterior is shatteringly crisp and cooked through.

• 8

  Brush the warm biscuit with ghee and serve immediately alongside the hot fried chicken.