NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Slice the chicken breast into even strips or keep whole for a larger cutlet.

• 2

  Place the chicken in a bowl and pour the buttermilk over it, ensuring all pieces are submerged, and marinate for at least 30 minutes.

• 3

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

• 4

  Remove each piece of chicken from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere.

• 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 with the remaining avocado oil.

• 7

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