NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

1.5 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 small Whole-grain biscuit

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring it is fully submerged for at least 15 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it through the seasoned flour mixture until thoroughly coated.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 5 to 6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken rests for 2 minutes, warm the whole-grain biscuit in a toaster oven until soft and fragrant.

• 8

  Serve the crispy chicken immediately alongside the warm biscuit.