NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp arrowroot starch

1 tbsp avocado oil

0.5 cup chicken bone broth

1 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let it marinate for at least 15 minutes.

• 3

  In a separate bowl, whisk together the arrowroot starch, sea salt, black pepper, garlic powder, onion powder, and paprika.

• 4

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the starch mixture until well-coated.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 6

  Carefully place the chicken in the skillet and cook for 4-5 minutes per side until the exterior is a deep golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken to a plate and reduce the heat to medium.

• 8

  Whisk the whole wheat flour into the remaining oil in the pan for 1 minute to create a roux.

• 9

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

• 10

  Serve the crispy chicken immediately with the warm gravy poured over the top.