NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 cup Shredded cabbage

1 tbsp Apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into even, thick strips to ensure uniform cooking.

• 2

  Place the chicken in a bowl and submerge in the low-fat buttermilk, allowing it to marinate for at least 30 minutes in the refrigerator.

• 3

  In a shallow dish, whisk together the whole wheat flour, smoked paprika, garlic powder, onion powder, 0.25 tsp of the sea salt, and black pepper.

• 4

  Remove each chicken strip from the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture, pressing firmly to create a thick coating.

• 5

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

• 6

  Arrange the chicken in a single layer in the basket and spray the tops evenly with the remaining avocado oil.

• 7

  Air fry for 12-15 minutes, flipping the strips halfway through, until the exterior is shatteringly crisp and the internal temperature reaches 165°F.

• 8

  While the chicken cooks, toss the shredded cabbage with the apple cider vinegar and the remaining 0.25 tsp of sea salt.

• 9

  Serve the hot, crispy chicken immediately with the fresh cabbage slaw on the side.