NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

4 tsp arrowroot powder

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 cup unsweetened almond milk

PREPARATION

• 1

  Place the chicken breast in a bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 2

  In a shallow dish, whisk together the almond flour, 3 teaspoons of arrowroot powder, sea salt, black pepper, garlic powder, and onion powder.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly in the flour mixture.

• 4

  Heat the avocado oil in a skillet over medium heat and cook the chicken for 5-6 minutes per side until the coating is golden and crispy.

• 5

  Remove the chicken from the pan and set aside; whisk the remaining 1 teaspoon of arrowroot powder into the almond milk.

• 6

  Pour the milk mixture into the hot skillet, whisking constantly to scrape up the browned bits until the gravy thickens into a velvety consistency.

• 7

  Serve the fried chicken drizzled with the warm gravy.