NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp all-purpose flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 tbsp avocado oil

0.25 cup low-fat milk

0.25 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk; allow to marinate for at least 20 minutes in the refrigerator.

• 2

  In a shallow dish, whisk together 1.5 tablespoons of the flour with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, then dredge it thoroughly in the seasoned flour mixture until well-coated.

• 4

  Heat the avocado oil in a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Whisk the remaining 0.5 tablespoon of flour into the remaining pan drippings and cook for 1 minute to form a roux.

• 7

  Slowly pour in the milk while whisking constantly, add the dried thyme, and simmer until the gravy has thickened into a smooth consistency.

• 8

  Serve the crispy chicken immediately topped with the warm creamy gravy.