NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

1 tbsp whole wheat flour

1 tbsp arrowroot powder

0.5 tbsp avocado oil

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

PREPARATION

• 1

  In a medium bowl, submerge the chicken thighs in the buttermilk and marinate in the refrigerator for at least 30 minutes.

• 2

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

• 3

  Remove each chicken thigh from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the flour mixture until evenly coated.

• 4

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 5

  Carefully place the chicken in the skillet and cook for 5 to 7 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  Transfer the chicken to a wire rack and let it rest for 3 minutes before serving to maintain the crispy texture.