YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast with a crisp almond-crust served over a fluffy whole-grain waffle and drizzled with a touch of sweet amber maple syrup.
INGREDIENTS
5 oz chicken breast
2 tbsp low-fat buttermilk
1 tbsp almond flour
1 tbsp whole wheat flour
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 whole whole grain waffle
1 tbsp maple syrup
1 tsp avocado oil spray
PREPARATION
Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 15 minutes.
In a separate shallow dish, whisk together the almond flour, whole wheat flour, smoked paprika, garlic powder, sea salt, and black pepper.
Remove each chicken strip from the buttermilk, letting the excess drip off, then coat thoroughly in the seasoned flour mixture.
Place the breaded chicken in the air fryer basket and lightly mist with the avocado oil spray.
Air-fry at 400°F for 10 to 12 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through.
Toast the whole grain waffle until it reaches a satisfying crunch.
Serve the hot chicken strips over the toasted waffle and finish with a drizzle of maple syrup.