NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

1 tbsp Arrowroot powder

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 tbsp Avocado oil

1 tsp Ghee

1 tbsp Whole wheat flour

0.5 cup Chicken bone broth

1 tbsp Fresh parsley

PREPARATION

• 1

  Slice the chicken breast into even cutlets and place in a bowl with buttermilk to marinate for 20 minutes.

• 2

  In a shallow dish, whisk together the 2 tablespoons of flour, arrowroot powder, garlic powder, onion powder, paprika, salt, and pepper.

• 3

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

• 4

  Heat avocado oil in a large skillet over medium-high heat until shimmering.

• 5

  Fry the chicken for 4-5 minutes per side until the exterior is deeply golden and the internal temperature reaches 165°F.

• 6

  Remove chicken to a wire rack and wipe out the skillet while keeping any browned bits.

• 7

  Melt ghee in the same skillet over medium heat, whisk in the remaining tablespoon of flour, and cook for 1 minute.

• 8

  Slowly pour in the bone broth while whisking constantly until the gravy thickens into a smooth consistency.

• 9

  Stir in chopped parsley and pour the warm gravy over the crispy chicken before serving.