This is a great game-day snack, dinner, or after-school treat. We've swapped out buttermilk in the recipe and made our own using almond milk and lemon juice. I rarely have buttermilk in my fridge, so making it with what I have on hand ensures that the recipe gets made. And this is undoubtedly one recipe you want to make for cheering on your favorite sports team.

Servings: Four Appetizers or One Bucket

INGREDIENTS

• 1 cup of almond milk

• 1/2 lemon, juiced

• 2 tablespoons sauce of chipotle peppers in adobo

• 1 1/2 lbs. chicken breasts, boneless, skinless, cubed

• 1 tablespoon potato starch

• 1/4 teaspoon smoked paprika

• 1/2 teaspoon salt 

• 1/4 teaspoon black pepper 

• 2 cups gluten-free panko breadcrumbs (Jason's are made with potato starch)

• 1 tablespoon paprika

• salt and pepper

• avocado oil spray

   

  Avocado-Cilantro Cream

• 1/4 avocado, peeled and diced

• 1/2 cup non-dairy sour cream

• 1/2 lime, juice

• 2 tablespoons cilantro 

• salt  

PREPARATION

1 In a small bowl, combine almond milk, lemon juice, and adobo sauce. Let sit for 5 minutes.

2 Place the cubed chicken into the bowl, cover, and marinate for 1 hour.

3 Strain the cubed chicken, add 1 tablespoon potato starch, smoked paprika, salt, and pepper.

4 Crush the gluten-free panko and add paprika (not smoked), and place on a plate.

5 Coat the chicken cubes with the panko, then in batches, place them in the air fryer. Spray with some avocado oil and air fry at 400°F for 5 minutes. Turn the chicken pieces over, spray again and cook for another 5 minutes. 

6 To make the Avocado-Cilantro Cream, place the avocado, sour cream, lime, cilantro, and salt in a small blender and blend through until smooth.

NOTES

• If you have buttermilk on hand, you can swap that out for the almond milk and lemon juice, but it's something I don't regularly keep in my fridge. You could also substitute milk for almond milk but add the lemon. 

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