NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 tbsp Buttermilk

1 tbsp Almond flour

1 tsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

3 tbsp Almond flour

1 tbsp Greek yogurt

0.5 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 375°F and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, combine 3 tbsp almond flour, Greek yogurt, baking powder, and 0.125 tsp sea salt to form a thick dough.

• 3

  Shape the dough into a round biscuit and place it on the baking sheet; bake for 12-15 minutes until the top is lightly browned.

• 4

  While the biscuit bakes, slice the chicken breast into thick strips and place them in a bowl with the buttermilk to marinate for 10 minutes.

• 5

  In a shallow dish, whisk together 1 tbsp almond flour, arrowroot starch, garlic powder, onion powder, 0.25 tsp sea salt, and black pepper.

• 6

  Remove chicken from the buttermilk and dredge each piece in the flour mixture, pressing firmly so the coating adheres.

• 7

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

• 8

  Add the chicken to the skillet and cook for 4-5 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 9

  Serve the hot fried chicken immediately alongside the fresh almond flour biscuit.