YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast coated in a crispy almond-spice crust served atop a fluffy oat and Greek yogurt waffle for a golden, satisfying crunch.
INGREDIENTS
4 oz Chicken breast
2 tbsp Low-fat buttermilk
1.5 tbsp Almond flour
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.33 cup Oat flour
2 tbsp Nonfat Greek yogurt
1 large Egg white
0.25 tsp Baking powder
1 tsp Maple syrup
0.5 tsp Olive oil
PREPARATION
Slice chicken breast into thick strips and soak in buttermilk for 10 minutes.
Mix almond flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
Dredge each chicken strip into the flour mixture, pressing firmly to adhere.
Place chicken in an air fryer basket and cook at 400°F for 12 minutes until crispy.
Stir oat flour, Greek yogurt, egg white, and baking powder together until a thick batter forms.
Cook the batter in a preheated waffle iron greased with olive oil until the exterior is firm.
Serve the hot chicken over the waffle and finish with a drizzle of maple syrup.