NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.25 cup Nonfat Greek yogurt

0.33 cup Oat flour

0.5 tsp Baking powder

PREPARATION

• 1

  Preheat your air fryer to 390°F and lightly grease the basket with a small amount of oil.

• 2

  Slice the chicken breast into thick strips and submerge them in a bowl with the buttermilk for 10 minutes to tenderize.

• 3

  In a separate shallow dish, whisk together the almond flour, panko, garlic powder, onion powder, paprika, salt, and pepper.

• 4

  Remove chicken from buttermilk, coat thoroughly in the flour mixture, and mist evenly with avocado oil.

• 5

  Place chicken in the air fryer and cook for 12-14 minutes, flipping halfway, until the exterior is shatteringly crisp.

• 6

  While chicken cooks, stir the Greek yogurt, oat flour, and baking powder in a small bowl until a soft dough forms.

• 7

  Drop the dough onto a parchment-lined tray and bake at 400°F for 10 minutes until the biscuit is puffed and golden.