NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp cornstarch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp avocado oil

1 tsp ghee

1 tsp arrowroot powder

0.5 cup unsweetened almond milk

0.25 tsp dried thyme

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a shallow bowl with the buttermilk to marinate for at least 20 minutes.

• 2

  In a separate wide dish, whisk together the whole wheat flour, cornstarch, garlic powder, onion powder, sea salt, black pepper, and smoked paprika.

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture until fully coated.

• 4

  Preheat your air fryer to 400°F. Lightly brush or spray the chicken strips with avocado oil to ensure a crispy exterior.

• 5

  Place the chicken in the air fryer basket in a single layer and cook for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown.

• 6

  While the chicken cooks, melt the ghee in a small saucepan over medium heat. Whisk in the arrowroot powder to create a paste.

• 7

  Slowly pour in the almond milk while whisking constantly to prevent lumps. Add the dried thyme and a pinch of salt and pepper.

• 8

  Continue to simmer and whisk the gravy until it thickens to a velvety consistency, then serve immediately over the crispy chicken.