NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

1 tbsp Arrowroot starch

2 tbsp Almond flour

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

1 tbsp Avocado oil

0.5 cup Unsweetened almond milk

0.25 tsp Dried thyme

PREPARATION

• 1

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

• 2

  In a separate small bowl, whisk together the almond flour, half of the arrowroot starch, sea salt, black pepper, garlic powder, and paprika.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside; whisk the remaining arrowroot starch into the almond milk.

• 6

  Pour the milk mixture and dried thyme into the hot skillet, scraping up any browned bits, and simmer until the gravy becomes velvety and thick.

• 7

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