Name: Buttermilk chicken and waffles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 2 tbsp lowfat buttermilk; 1/3 cup panko breadcrumbs; 1/4 tsp garlic powder; 1/4 tsp paprika; 3/4 tsp salt; 16 olive oil cooking sprays; 3.5 oz oat flour; 2 large egg whites; 1/2 tsp baking powder; 2 tbsp nonfat Greek yogurt; 1/4 tsp vanilla extract; 2 tbsp water; 17 g sugar-free syrup

Instructions

Prep 20 min · Cook 20 min

In a shallow bowl, whisk the buttermilk with half the salt, half the garlic powder, and half the paprika. Add the chicken breast and turn to coat. Let it marinate for 15 minutes.
In a separate bowl, mix the panko with the remaining garlic powder, paprika, and half of the remaining salt. Remove the chicken from the buttermilk, letting the excess drip off, and press into the panko until thoroughly coated.
Lightly spray the air-fryer basket. Place the chicken inside and spray the top. Air-fry at 400°F for 10 to 12 minutes, flipping halfway and spraying the other side, until the crust is golden and the thickest part reads 165°F.
While the chicken cooks, whisk the oat flour, egg whites, Greek yogurt, baking powder, vanilla, and the last of the salt in a bowl. Stir in the water until a thick but pourable batter forms, then let it rest for 5 minutes.
Preheat a waffle iron and spray well with cooking spray. Pour in the batter and cook for 5 to 6 minutes until the steam slows, the waffle is golden, and it releases easily from the iron. Done when 160°F in the thickest part.
Place the warm waffle on a plate and top with the air-fried chicken. Finish by drizzling the syrup over the top.

Nutrition

Ingredients

Instructions

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