NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Arrowroot powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

1 tbsp Avocado oil

1 tsp Ghee

1 tsp Arrowroot powder

0.25 cup Unsweetened almond milk

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into even strips or a thin cutlet to ensure quick and even cooking.

• 2

  Place the chicken in a shallow bowl and cover with buttermilk, letting it soak for 15 minutes to tenderize.

• 3

  In a separate bowl, whisk together the 2 tablespoons of arrowroot powder, sea salt, black pepper, garlic powder, onion powder, and smoked paprika.

• 4

  Remove the chicken from the buttermilk and dredge it through the arrowroot mixture until it is thoroughly and evenly coated.

• 5

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

• 6

  Carefully place the chicken in the skillet and fry for 4 to 5 minutes per side until the coating is golden and crispy.

• 7

  Transfer the chicken to a plate and wipe the skillet clean; melt the ghee over medium heat.

• 8

  Whisk the remaining teaspoon of arrowroot powder into the ghee for 1 minute, then slowly pour in the almond milk while whisking constantly.

• 9

  Simmer the gravy for 2 minutes until thickened, season with the remaining salt and pepper, and pour over the hot chicken.