NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

1 tbsp Arrowroot powder

1 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Nonfat Greek yogurt

0.25 cup Oat flour

0.5 tsp Baking powder

1 tsp Avocado oil spray

PREPARATION

• 1

  Slice the chicken breast into thick strips and submerge in the buttermilk for 20 minutes to tenderize.

• 2

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

• 3

  Remove chicken from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture.

• 4

  Lightly coat the air fryer basket with avocado oil spray and place the chicken strips inside, ensuring they do not overlap.

• 5

  Spray the tops of the chicken with avocado oil and air fry at 375°F for 12-15 minutes, flipping halfway through until golden.

• 6

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

• 7

  Drop the dough onto a parchment-lined baking sheet to form two small biscuits and bake at 375°F for 10 minutes until puffed.

• 8

  Serve the hot, crispy chicken strips immediately alongside the warm, fluffy biscuits.