Name: Buttermilk chicken and waffles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 2 tbsp all-purpose flour; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 20 olive oil cooking sprays; 1/2 cup low-fat buttermilk; 1/3 cup all-purpose flour; 1 large egg white; 1/2 tsp baking powder; 2 1/4 tsp maple syrup

Instructions

Prep 20 min · Cook 15 min

Preheat the air fryer to 400°F. In one shallow bowl, whisk the flour for the chicken with garlic powder, smoked paprika, half the salt, and half the black pepper. Slice the chicken horizontally into two cutlets about 1/2 inch thick. In a second shallow bowl, pour out 2 tbsp of the buttermilk for dipping.
Dip each chicken cutlet into the buttermilk, letting the excess drip off, then press into the seasoned flour on both sides until coated. Mist both sides of the chicken generously with cooking spray.
Place the chicken in the air fryer basket in a single layer. Air fry for 5 minutes, flip, and cook for 5 to 7 minutes more. Meanwhile, preheat the waffle iron. Done when opaque in the center, 165°F.
While the chicken cooks, whisk the egg white in a small bowl until frothy. Whisk in the remaining 1/3 cup of buttermilk. Fold in the remaining flour, baking powder, salt, and pepper until a thick, pourable batter forms. Let the batter rest for 5 minutes.
Generously coat the hot waffle iron with cooking spray. Pour in the batter and cook for 5 to 7 minutes until the steam slows and the waffle is deep golden and crisp. Done when 160°F in the thickest part.
Place the hot waffle on a plate and top with the air-fried chicken cutlets. Drizzle the maple syrup over the top.

Nutrition

Ingredients

Instructions

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