NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.25 tsp Paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.25 cup Chicken broth

2 tbsp Full-fat coconut milk

0.5 tsp Arrowroot powder

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly spray the basket with avocado oil.

• 2

  Place the chicken breast in a bowl with the buttermilk, coating every surface thoroughly to ensure the breading sticks.

• 3

  In a separate shallow dish, whisk together the almond flour, 1 tbsp arrowroot, paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dredge the buttermilk-soaked chicken in the flour mixture, pressing firmly to ensure a thick, even coating on all sides.

• 5

  Place the chicken in the air fryer basket and spray the top lightly with avocado oil; cook for 12-15 minutes, flipping halfway through, until golden and crispy.

• 6

  While the chicken is cooking, whisk the chicken broth, coconut milk, and 0.5 tsp arrowroot powder in a small saucepan over medium heat.

• 7

  Simmer the gravy for 3-4 minutes until it reaches a thickened, smooth consistency, then pour over the hot crispy chicken before serving.