NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.5 tbsp avocado oil

1 tbsp whole wheat flour

0.5 cup low-fat milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

PREPARATION

• 1

  Slice the chicken breast into even strips and season both sides with sea salt, black pepper, garlic powder, onion powder, and paprika.

• 2

  Place the buttermilk in a shallow bowl and the 2 tablespoons of whole wheat flour in another shallow bowl.

• 3

  Dip each chicken strip into the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour until evenly coated.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken strips to the hot skillet and cook for 4-5 minutes per side until the coating is golden brown and the chicken is cooked through.

• 6

  Remove the chicken from the skillet and set aside on a plate, keeping the remaining oil and browned bits in the pan.

• 7

  Reduce the heat to medium and whisk the remaining 1 tablespoon of flour into the pan drippings for 1 minute.

• 8

  Slowly whisk in the low-fat milk, stirring constantly until the gravy thickens and becomes smooth.

• 9

  Serve the crispy chicken immediately with the warm gravy drizzled over the top.