NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot starch

0.25 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated; let it marinate for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it thoroughly in the seasoned flour mixture, pressing to adhere.

• 4

  Preheat the air fryer to 375°F and lightly spray the basket with avocado oil.

• 5

  Place the chicken in the air fryer and spray the top of the chicken with the remaining avocado oil; cook for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden brown.

• 6

  While the chicken cooks, prepare the gravy by whisking the almond milk, 1 teaspoon of arrowroot starch, and dried thyme in a small saucepan over medium heat.

• 7

  Continuously whisk the gravy until it simmers and thickens to a velvety consistency, then season with an extra pinch of salt and pepper if desired.

• 8

  Serve the crispy chicken hot, generously drizzled with the creamy herb gravy.