- 1 large egg
- 1/4 cup buttermilk
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 cup slivered almonds, finely chopped
- 2 boneless skinless chicken breast halves (6 ounces each)
Preheat air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help coating adhere.
Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer inserted in chicken reads at least 165°, 15-18 minutes. If desired, serve with ranch dressing, barbecue sauce or mustard.