NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Low-fat buttermilk

1.5 tbsp Almond flour

1 tbsp Arrowroot powder

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Whole wheat pastry flour

3 tbsp Non-fat Greek yogurt

0.5 tsp Baking powder

1 tsp Avocado oil spray

PREPARATION

• 1

  Slice the chicken breast into thick strips and place them in a bowl with the buttermilk to soak for 20 minutes.

• 2

  In a shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, paprika, 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, pressing to coat.

• 4

  Place the chicken in the air fryer basket and lightly coat with avocado oil spray.

• 5

  Air-fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is crispy and the internal temperature reaches 165°F.

• 6

  While the chicken is cooking, combine the pastry flour, Greek yogurt, and baking powder in a small bowl until a soft dough forms.

• 7

  Drop the dough onto a parchment-lined baking sheet and bake at 400°F for 10-12 minutes until the biscuit is puffed and lightly browned.

• 8

  Serve the crispy chicken strips immediately alongside the warm biscuit.