NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

2 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

1 tsp Avocado oil

0.25 cup Oat flour

0.5 tsp Baking powder

2 tbsp Greek yogurt

1 tsp Ghee

PREPARATION

• 1

  Preheat the air fryer to 375°F and lightly grease the basket.

• 2

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

• 3

  In a shallow dish, whisk together the almond flour, arrowroot, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk and dredge it thoroughly in the flour mixture, pressing to adhere, then mist with avocado oil.

• 5

  Air fry the chicken for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  In a separate bowl, stir together the oat flour, baking powder, Greek yogurt, and melted ghee until a soft dough forms.

• 7

  Scoop the biscuit dough onto a parchment-lined tray and bake at 375°F for 10 minutes until puffed and lightly browned.