NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup panko breadcrumbs

1 tbsp whole wheat flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

1 tsp whole wheat flour

0.5 cup unsweetened almond milk

1 pinch dried thyme

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it. Let it marinate for at least 20 minutes in the refrigerator.

• 2

  In a separate bowl, combine the panko breadcrumbs, 1 tablespoon of flour, smoked paprika, garlic powder, onion powder, salt, and pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly in the breadcrumb mixture, pressing to adhere.

• 4

  Preheat your air fryer to 375°F. Lightly spray the chicken with avocado oil and air fry for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the crust is golden brown.

• 5

  While the chicken cooks, melt the ghee in a small saucepan over medium heat. Whisk in the remaining 1 teaspoon of flour and cook for 1 minute to create a roux.

• 6

  Slowly whisk in the almond milk and dried thyme. Continue to whisk until the gravy thickens and becomes smooth.

• 7

  Serve the crispy chicken immediately, drizzled with the warm creamy gravy.