NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat biscuit

1 tsp avocado oil

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to marinate for at least 15 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture.

• 4

  Preheat your air fryer to 375°F and lightly coat the basket with avocado oil.

• 5

  Place the chicken strips in the basket in a single layer, ensuring they do not touch, and mist the tops lightly with avocado oil.

• 6

  Air fry for 12-15 minutes, flipping the chicken halfway through, until the coating is crispy and the internal temperature reaches 165°F.

• 7

  While the chicken finishes, warm the whole wheat biscuit in the oven or air fryer for 2-3 minutes until soft.

• 8

  Serve the crispy chicken strips immediately alongside the warm biscuit.