NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Low-fat buttermilk

2 tbsp Almond flour

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.25 cup Whole wheat pastry flour

0.5 tsp Baking powder

2 tbsp Non-fat Greek yogurt

1 tsp Ghee

PREPARATION

• 1

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

• 2

  Place the chicken breast in a shallow bowl with buttermilk and soak for 10 minutes to tenderize.

• 3

  In a separate bowl, whisk together almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Remove chicken from buttermilk, dredge thoroughly in the almond flour mixture, and place in the air fryer.

• 5

  Air fry the chicken for 12-15 minutes, flipping halfway through, until the exterior is golden and crispy.

• 6

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

• 7

  Shape the dough into a thick round biscuit and bake in a toaster oven at 400°F for 10-12 minutes until fluffy.

• 8

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